Tex-Mex Zucchini Bake

by

👩‍🍳 Step-by-Step Instructions

1️⃣ Preheat & Prep

  • Preheat oven to 375°F (190°C).

  • Lightly grease a 9×9-inch baking dish.

2️⃣ Sauté the Veggies

  • Heat olive oil in a skillet over medium heat.

  • Add onion and garlic, sautĂŠ for 2-3 minutes until fragrant.

  • Stir in zucchini, corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper.

  • Cook for 5-6 minutes until zucchini is tender.

3️⃣ Prepare the Egg Mixture

  • In a bowl, whisk together eggs and milk.

  • Stir in half of the shredded cheese.

4️⃣ Assemble the Casserole

  • Spread the sautĂŠed veggie mixture evenly in the baking dish.

  • Scatter cherry tomatoes on top.

  • Pour the egg mixture over the veggies.

  • Sprinkle the remaining cheese over the top.

5️⃣ Bake & Rest

  • Bake uncovered for 25-30 minutes, or until the center is set and the top is golden.

  • Let it cool for 5-10 minutes before slicing.

6️⃣ Garnish & Serve

  • Sprinkle with fresh cilantro or parsley (if using).

  • Serve warm and enjoy!

💡 Why You’ll Love This Recipe

✔ Quick & easy—ready in under an hour!
✔ Packed with protein & veggies—great for meal prep.
✔ Customizable—add jalapeños, swap cheeses, or toss in cooked chicken for extra protein.
✔ Perfect for brunch, lunch, or dinner!

This dish was born during zucchini season when I needed a light yet satisfying meal—now it’s a family favorite! Serve it with avocado, sour cream, or hot sauce for extra flair.

Enjoy your delicious Tex-Mex Zucchini Bake! 🌶️🧀

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