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Tex-Mex Zucchini Bake

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Bursting with vibrant colors and irresistible flavors, this Tex-Mex Zucchini Bake is a comforting and satisfying dish that can easily transition from a side to a main course. A combination of fresh vegetables, savory spices, and melty cheese, all baked together for a wholesome meal.

Ingredients

2 medium zucchinis, sliced into half-moons

1 cup cherry tomatoes, halved

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

1/2 cup black beans, drained and rinsed

1/2 cup chopped onion

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

4 large eggs

1/2 cup milk

1 cup shredded cheddar cheese

1/2 cup shredded pepper jack or Monterey Jack cheese

2 tablespoons chopped fresh cilantro or parsley (optional)

Instructions

  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.

Notes

  • 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: 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.

Nutrition

Find it online: http://recipesbyjanet.com/tex-mex-zucchini-bake/