Description
A delightful Tex-Mex dish featuring summer zucchinis, black beans, and cheese, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 4 medium zucchinis, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 can black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C) and slice zucchinis into thin rounds.
- In a large bowl, combine sliced zucchinis, corn, black beans, diced tomatoes, chili powder, cumin, salt, and pepper.
- Drizzle mixture with olive oil, mix well, and spread in a greased baking dish. Top with shredded cheddar cheese.
- Bake for 25-30 minutes until zucchinis are tender and cheese is melted and bubbly. Garnish with fresh cilantro before serving.
Notes
Ensure zucchinis are evenly sliced for consistent cooking. Customize spice levels with jalapeños or use pepper jack cheese for extra heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg