Tex-Mex Zucchini Bake
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Looking for a flavorful weeknight dinner or a potluck-ready side dish? This Tex-Mex Zucchini Bake brings together tender zucchini, hearty black beans, sweet corn, and melty cheese with bold taco seasoning for a dish that’s comforting, colorful, and irresistibly cheesy.
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🧂 Ingredients
| Ingredient | Amount |
|---|---|
| Zucchini, sliced | 3 medium |
| Black beans, rinsed & drained | ½ cup |
| Corn (fresh, frozen, or canned) | ½ cup |
| Tomato, diced | 1 medium |
| Taco seasoning | 1 tbsp |
| Shredded cheddar cheese | 1 cup |
| Shredded pepper jack cheese | ½ cup |
| Olive oil | 2 tbsp |
| Garlic powder | 1 tsp |
| Melted butter | 2 tbsp |
👩🍳 Directions
- Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or a drizzle of olive oil. - Mix the Veggies
In a large bowl, toss together sliced zucchini, black beans, corn, diced tomato, taco seasoning, garlic powder, and olive oil until well coated. - Layer It Up
Spread the seasoned vegetable mixture evenly into the prepared baking dish. - Add the Cheese
Sprinkle cheddar and pepper jack cheese over the top for that gooey, golden finish. - Drizzle with Butter
Pour melted butter over the cheese layer to boost richness and flavor. - Bake to Perfection
Bake uncovered for 25–30 minutes, until the zucchini is tender and the cheese is bubbly and lightly browned. - Serve & Enjoy
Let cool slightly before serving. This dish shines as a vegetarian main or a festive side!
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