A vibrant, cheesy dish that transforms humble zucchini into a culinary masterpiece. This casserole bursts with flavor and reflects the rich culinary traditions of Tex-Mex cuisine, blending spices, cheese, and fresh vegetables into a comforting meal.
Ingredients
Scale:
4 medium zucchini, sliced
2 tablespoons olive oil
1 can (15 oz) black beans, drained and rinsed
1 cup sweet corn, frozen or canned
2 cups shredded cheddar cheese
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
Fresh cilantro, chopped (for garnish) - Optional
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine sliced zucchini, olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss until the zucchini is well-coated.
Spread the zucchini mixture evenly in a greased 9x13-inch baking dish.
Layer the black beans and corn over the zucchini.
Sprinkle 1 cup of shredded cheddar cheese over the top of the layered veggies.
Bake in the preheated oven for 25-30 minutes or until the zucchini is tender and the cheese is bubbly and golden brown.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
