Description
A delightful Tex-Mex dish featuring zucchini, beans, and cheese, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 4 medium zucchinis, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced zucchinis, corn, diced tomatoes, black beans, chili powder, cumin, salt, and pepper.
- Drizzle the mixture with olive oil and toss everything together until evenly coated.
- Pour the mixture into a baking dish and spread it evenly across the bottom.
- Top the veggie mixture with the shredded cheese, ensuring an even layer on top.
- Bake in the preheated oven for about 25-30 minutes or until the zucchini is tender and the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired, and serve warm.
Notes
Serve fresh out of the oven for the best flavor. Works well with grilled meats or tacos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg