Description
A savory Tex-Mex casserole with zucchini, corn, black beans, and cheese, perfect for family meals or potlucks.
Ingredients
Scale
- 4 medium zucchinis, sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced bell peppers
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced zucchinis, corn, black beans, diced tomatoes, bell peppers, taco seasoning, salt, and pepper. Mix gently until well incorporated.
- Grease a baking dish with olive oil to prevent sticking.
- Pour the vegetable mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the shredded cheese generously over the top of the vegetable mixture.
- Place the dish in the oven and bake for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
- Once done, remove the dish from the oven and serve warm.
Notes
For extra spiciness, consider adding jalapeños or a dash of hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg