Bursting with color and flavor, this Tex-Mex Zucchini Bake is a wholesome yet hearty dish that effortlessly straddles the line between main course and satisfying side. With fresh vegetables, southwest-inspired spices, and plenty of gooey cheese, it’s a perfect way to turn everyday produce into something exciting. Whether you’re cooking for a crowd or prepping for the week ahead, this bake delivers comfort and nourishment in every bite.
The base of the dish starts with tender zucchini, sweet corn, and juicy cherry tomatoes—all sautéed to bring out their best flavors. Black beans lend extra substance and protein, while warm spices like cumin, chili powder, and smoked paprika provide that unmistakable Tex-Mex profile. Everything is brought together with a creamy egg and milk mixture, making it not just flavorful but filling.
Cheddar and Monterey Jack cheeses form a golden, bubbly topping that ties the whole bake together. As it cooks, the aromas of garlic, onion, and spices fill your kitchen, making it hard to wait until it’s time to dig in. A sprinkle of fresh cilantro or parsley before serving adds a pop of color and freshness to round it out.
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This dish is perfect as a standalone meatless main or served alongside grilled meats. It also makes a wonderful addition to a brunch buffet or a backyard potluck, and it’s easily customizable depending on what’s in season or in your fridge.
Servings and timing:
Total time: 50 minutes
Yield: 6 servings
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:
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