Description
Picture slicing into a bubbling, golden Tex-Mex Zucchini Bake, packed with tender zucchini, sweet corn, juicy cherry tomatoes, and creamy black beans, all spiced with smoky cumin and chili powder, then topped with a melty blend of cheddar and Monterey Jack cheeses. Sounds like a dish that’s as comforting as it is exciting, right? That’s exactly what Tex-Mex Zucchini Bake delivers! This easy recipe yields 6 servings and transforms everyday veggies into a hearty, southwest-inspired dish perfect as a meatless main, a satisfying side, or a crowd-pleasing addition to brunches and potlucks.
Ingredients
This recipe uses fresh produce and pantry staples for a vibrant, hearty bake. Here’s what you need and why each matters:
- Zucchini (2 medium, sliced into half-moons): The star veggie.
- Why it matters: Adds mild flavor and tender texture; absorbs spices well.
- Substitution: Use yellow squash or eggplant (drain well if using eggplant).
- Cherry Tomatoes (1 cup, halved): Add juicy sweetness.
- Why it matters: Provide bursts of flavor and vibrant color.
- Substitution: Use diced Roma tomatoes or canned diced tomatoes (drained).
- Corn Kernels (1 cup, fresh, canned, or frozen): Add sweetness and crunch.
- Why it matters: Brings a classic Tex-Mex flavor and texture contrast.
- Substitution: Use diced bell peppers or frozen peas for a different veggie.
- Black Beans (½ cup, drained and rinsed): Add protein and heartiness.
- Why it matters: Make the dish filling and add a creamy texture.
- Substitution: Use pinto beans, kidney beans, or omit for lighter dish.
- Onion (½ cup, chopped): Adds savory depth.
- Why it matters: Forms the flavor base with garlic.
- Substitution: Use shallots or 1 tsp onion powder.
- Garlic (1 clove, minced): Boosts savory flavor.
- Why it matters: Adds aromatic punch to the veggie mix.
- Substitution: Use ¼ tsp garlic powder or roasted garlic for milder flavor.
- Olive Oil (1 tbsp): For sautéing.
- Why it matters: Enhances flavors and prevents sticking.
- Substitution: Use avocado oil or butter for richer flavor.
- Ground Cumin (1 tsp): Adds warm, earthy flavor.
- Why it matters: Defines the Tex-Mex profile with a smoky note.
- Substitution: Use ground coriander or taco seasoning.
- Chili Powder (½ tsp): Adds mild heat.
- Why it matters: Brings classic southwest spice.
- Substitution: Use paprika or a pinch of cayenne for more heat.
- Smoked Paprika (½ tsp): Adds smoky depth.
- Why it matters: Enhances the Tex-Mex vibe with a subtle smokiness.
- Substitution: Use regular paprika or chipotle powder for extra heat.
- Salt and Black Pepper (to taste): Enhance flavors.
- Why it matters: Balance the dish’s flavors.
- Substitution: Use seasoned salt or omit salt for low-sodium diets.
- Large Eggs (4): Create a custard-like base.
- Why it matters: Bind the ingredients and add richness.
- Substitution: Use flax eggs (4 tbsp flaxseed + 12 tbsp water) for vegan, though texture may be less firm.
- Milk (½ cup): Thins the custard.
- Why it matters: Ensures a creamy, cohesive bake.
- Substitution: Use plant-based milk (e.g., almond, oat) or cream for richer texture.
- Shredded Cheddar Cheese (1 cup): Adds melty, sharp flavor.
- Why it matters: Creates a golden, gooey topping.
- Substitution: Use Colby or a Mexican cheese blend.
- Shredded Pepper Jack or Monterey Jack Cheese (½ cup): Adds mild heat or creaminess.
- Why it matters: Complements cheddar with a spicy or smooth note.
- Substitution: Use more cheddar or mozzarella for milder flavor.
- Chopped Fresh Cilantro or Parsley (2 tbsp, optional): Adds freshness.
- Why it matters: Provides a vibrant, herbaceous finish.
- Substitution: Use green onions or omit for simplicity.
Pro Tip: Use fresh corn for the sweetest flavor; if using canned, drain well to avoid excess liquid. Shred cheese fresh for better melting and flavor.
Instructions
- Preheat and Prep:
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch casserole dish with cooking spray or olive oil.
- Tip: Use a glass or ceramic dish for even baking; grease well to prevent sticking.
- Sauté the Vegetables:
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add ½ cup chopped onion and 1 minced garlic clove; sauté until softened, about 3-4 minutes.
- Add 2 medium zucchinis (sliced into half-moons), 1 cup halved cherry tomatoes, 1 cup corn kernels, and ½ cup black beans. Sprinkle with 1 tsp ground cumin, ½ tsp chili powder, ½ tsp smoked paprika, and salt and black pepper to taste.
- Cook, stirring occasionally, until zucchini is tender but not mushy, about 5-7 minutes. Remove from heat and set aside.
- Tip: Don’t overcook zucchini to maintain texture; taste and adjust seasoning before proceeding.
- Prepare the Custard:
- In a medium bowl, whisk together 4 large eggs and ½ cup milk until smooth.
- Tip: Whisk thoroughly to ensure a cohesive custard; use room-temperature eggs for better blending.
- Assemble the Bake:
- Spread the sautéed vegetable mixture evenly in the prepared casserole dish.
- Pour the egg-milk mixture over the vegetables, ensuring even coverage.
- Sprinkle 1 cup shredded cheddar cheese and ½ cup shredded pepper jack or Monterey Jack cheese evenly over the top.
- Tip: Gently stir veggies in the dish to distribute custard; press cheese lightly to adhere.
- Bake the Dish:
- Bake for 25-30 minutes, until the eggs are set and the cheese is melted, bubbly, and golden.
- Tip: Check at 25 minutes; if cheese browns too quickly, tent with foil. A knife inserted in the center should come out clean.
- Finish and Serve:
- Let the bake cool for 5 minutes before serving. Sprinkle with 2 tbsp chopped fresh cilantro or parsley (if using) for a fresh finish.
- Serve warm as a main dish or side, alongside grilled meats, tortillas, or a green salad.
- Health Benefit: Zucchini and tomatoes provide vitamins and fiber, beans add protein, but the cheese makes this a treat to enjoy in moderation!
Serving Suggestion: Serve in squares on a platter with a dollop of sour cream or salsa for extra Tex-Mex flair. Pair with iced tea, a margarita, or sparkling water for a festive meal!