Tex-Mex Zucchini Bake

Why You’ll Love This Recipe

The Tex-Mex Zucchini Bake combines the freshest vegetables with the bold flavors of Southwest spices. It's not only healthy but filling, making it a perfect choice for anyone looking for a tasty and balanced meal. With a medley of zucchini, corn, cherry tomatoes, black beans, and a mix of flavorful spices, this dish has it all—texture, taste, and a bit of spice. Plus, it’s topped with gooey melted cheese that makes every bite even more irresistible. Whether you’re a fan of comfort food or just looking for something a little different, this bake delivers in flavor and satisfaction.

Ingredients

• 2 medium zucchinis, sliced into half-moons

• 1 cup cherry tomatoes, halved

• 1 cup corn kernels (fresh, canned, or frozen)

• ½ cup black beans, drained and rinsed

• ½ cup chopped onion

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• ½ teaspoon smoked paprika

• Salt and black pepper, to taste

• 4 large eggs

• ½ cup milk

• 1 cup shredded cheddar cheese

• ½ cup shredded pepper jack or Monterey Jack cheese

• 2 tablespoons chopped fresh cilantro or parsley (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish or casserole dish.

2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.

3. Add the zucchini, cherry tomatoes, corn, and black beans to the skillet. Season with cumin, chili powder, smoked paprika, salt, and black pepper. Sauté the mixture for another 5-7 minutes, allowing the vegetables to soften and the spices to infuse the dish.

4. In a separate bowl, whisk together the eggs and milk until well combined.

5. Transfer the vegetable mixture to the prepared baking dish. Pour the egg and milk mixture over the vegetables, spreading it evenly.

6. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.

7. Bake the dish in the preheated oven for 25-30 minutes or until the cheese is melted and golden, and the egg mixture is set.

8. Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

Servings and Timing

• Servings: 4-6

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Vegetarian Version: This recipe is already vegetarian, but for a vegan version, you can swap out the eggs and cheese for vegan alternatives such as tofu and vegan cheese.

• Add Meat: For a meatier version, you can add cooked ground beef or chicken to the mix for extra protein.

• Spicy Kick: If you love heat, feel free to add some diced jalapeños or a pinch of cayenne pepper to the sautéed vegetables.

• Use Other Veggies: You can switch up the vegetables by adding bell peppers, spinach, or even sweet potatoes for a variation in flavor and texture.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat individual portions in the microwave or warm the entire bake in the oven at 350°F (175°C) for 10-15 minutes until heated through.

FAQs

1. Can I use frozen zucchini for this recipe?

Frozen zucchini tends to become mushy when cooked, so it's best to use fresh zucchini for the best texture.

2. Can I make this recipe ahead of time?

Yes, you can prepare the dish up to the point of baking and refrigerate it for up to a day before baking. Just make sure to bake it before serving.

3. Can I use different cheese in this bake?

Absolutely! Feel free to swap the cheddar and Monterey Jack cheese for other types like mozzarella, gouda, or a spicy cheese blend for added flavor.

4. Can I add other protein sources to this bake?

Yes! Ground turkey, chicken, or even quinoa would make great additions to the dish.

5. What should I serve with this Tex-Mex Zucchini Bake?

This dish pairs wonderfully with a side of guacamole, salsa, or even a simple green salad. You can also serve it alongside rice or tortilla chips.

6. Can I use dairy-free milk in place of regular milk?

Yes, feel free to substitute with any dairy-free milk such as almond or oat milk. Make sure to use a non-dairy cheese if you’re aiming for a fully dairy-free version.

7. Can I make this recipe spicy?

Yes! Add diced jalapeños, a pinch of cayenne pepper, or hot sauce to the vegetable mixture to turn up the heat.

8. Can I freeze this dish?

Yes, you can freeze the baked dish for up to 3 months. Just let it cool completely before wrapping it in plastic wrap and aluminum foil for storage. Thaw overnight in the fridge before reheating.

9. How do I ensure the zucchini stays firm and not soggy?

To prevent sogginess, sauté the zucchini until just tender before baking, and avoid overcooking it in the oven.

10. How can I make this recipe gluten-free?

This recipe is naturally gluten-free, so there’s no need for adjustments. Just ensure all the ingredients you use, especially canned goods, are labeled gluten-free.

Conclusion

This Tex-Mex Zucchini Bake is a perfect blend of fresh veggies, hearty spices, and gooey cheese, making it a versatile dish that can be enjoyed as a side or a main course. Its bold flavors and vibrant colors will undoubtedly bring excitement to your dinner table. Whether you’re cooking for a crowd, meal prepping, or just craving something savory and satisfying, this recipe is sure to hit the spot. Enjoy the wholesome comfort and nourishment in every bite!