Description
This is a simple recipe for a baked casserole featuring zucchini, corn, beans, and Mexican spices, topped with cheese.
Ingredients
Scale
- 2 medium zucchini, sliced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the sliced zucchini, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, oregano, salt, and pepper to the skillet. Stir well to combine.
- Cook the mixture for about 5 to 7 minutes, stirring occasionally, until the zucchini starts to soften slightly.
- Transfer the zucchini mixture to the prepared baking dish.
- Sprinkle the Monterey Jack cheese and cheddar cheese evenly over the top of the mixture.
- Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a richer flavor, you can brown 1/2 pound of ground turkey or beef before adding the onions.
- If you prefer a creamier texture, mix 1/4 cup of sour cream into the vegetable mixture before topping with cheese.
- Use fresh or frozen corn; if using frozen, do not thaw before adding.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7
- Sodium: 550
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 12
- Cholesterol: 30