Description
A delicious and easy recipe that combines the flavors of Tex-Mex cuisine with healthy zucchini.
Ingredients
Scale
- 4 medium zucchinis, sliced
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the sliced zucchinis, corn, black beans, diced tomatoes, taco seasoning, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Sprinkle the shredded cheese evenly over the top.
- Drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like bell peppers or onions for extra flavor.
- This dish can be served as a main course or a side dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Tex-Mex Zucchini Bake, easy recipe, healthy dish