Tex-Mex Zucchini Casserole Recipe
Looking for a quick and easy zucchini casserole recipe? This Tex-Mex Zucchini Bake is loaded with fresh zucchini, sweet corn, juicy cherry tomatoes, and plenty of melty cheese. It’s the ultimate vegetarian Tex-Mex casserole perfect as a main dish or a hearty side for any meal!
Ingredients:
2 medium zucchinis, sliced into half-moons
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, canned, or frozen)
1 cup shredded cheddar cheese (or Mexican blend)
1/4 cup diced red onion
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the garlic and red onion, sautéing until fragrant.
3. Toss in the zucchini slices and cook for 4-5 minutes until slightly tender.
4. Stir in the cherry tomatoes, corn, chili powder, cumin, paprika, salt, and pepper. Cook for another 2 minutes.
5. Transfer the veggie mixture into a greased baking dish. Top with shredded cheese.
6. Bake for 15-20 minutes or until the cheese is bubbly and golden.
7. Garnish with fresh cilantro and serve hot!
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