A hearty, flavor-packed Tex-Mex casserole featuring tender zucchini, colorful vegetables, beans, bold spices, and melty cheese. It’s perfect as a vegetarian main dish, healthy side, or meal-prep favorite.

Servings

• 6 servings

Prep Time

• 20 minutes

Cook Time

• 35–40 minutes

Total Time

• About 1 hour

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Ingredients

For the Vegetable Base

• 4 medium zucchini, sliced into ¼-inch rounds
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced

For the Tex-Mex Filling

• 1 can (15 oz / 425g) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (10 oz / 280g) diced tomatoes with green chilies, drained
• 1 tablespoon tomato paste
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Topping

• 1½ cups shredded Mexican-blend cheese
• ¼ cup grated cheddar cheese
• 2 tablespoons chopped cilantro

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Equipment

• 9×13-inch (23×33 cm) baking dish
• Large skillet
• Mixing bowl

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Step 1: Prepare the Zucchini

1. Wash the zucchini thoroughly.
2. Slice into ¼-inch rounds.
3. Place slices on paper towels.
4. Sprinkle lightly with salt.
5. Let sit for 15 minutes.

This helps draw out excess moisture.

6. Pat dry thoroughly with paper towels.

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Step 2: Preheat the Oven

Preheat oven to:

375°F (190°C)

Lightly grease a 9×13-inch baking dish.

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Step 3: Sauté the Vegetables

Heat olive oil in a large skillet over medium heat.

Add:

• Onion
• Red bell pepper
• Green bell pepper

Cook for 5–6 minutes until softened.

Add garlic and cook for 30 seconds until fragrant.

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Step 4: Make the Tex-Mex Filling

Add to the skillet:

• Black beans
• Corn
• Diced tomatoes
• Tomato paste
• Chili powder
• Cumin
• Smoked paprika
• Oregano
• Salt
• Black pepper

Stir well.

Cook for 5–7 minutes until heated through and slightly thickened.

Remove from heat.

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Step 5: Assemble the Bake

First Layer

Arrange half of the zucchini slices in the baking dish.

Second Layer

Spread half of the bean mixture over the zucchini.

Third Layer

Sprinkle ½ cup shredded cheese.

Repeat

Add:

• Remaining zucchini
• Remaining bean mixture

Top with:

• Remaining shredded cheese
• Grated cheddar

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Step 6: Bake

Cover loosely with foil.

Bake for:

25 minutes

Remove foil.

Bake an additional:

10–15 minutes

until:

• Cheese is melted
• Top is golden
• Bake is bubbling around the edges

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Step 7: Rest

Allow casserole to rest for:

10 minutes

This helps it set and makes serving easier.

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Step 8: Garnish and Serve

Sprinkle with:

• Fresh cilantro
• Extra diced tomatoes
• Sliced jalapeños (optional)

Serve warm.

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Optional Toppings

• Sour cream
• Guacamole
• Sliced avocado
• Pico de gallo
• Hot sauce
• Green onions

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Make It Low-Carb

For a lower-carb version:

• Omit corn completely.
• Use an extra zucchini.
• Add diced mushrooms or cauliflower instead.

Net carbs can be reduced to approximately 8–10g per serving.

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Make It Vegan

Replace dairy cheese with your favorite vegan Mexican-style cheese blend.

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Storage

Refrigerator

Store covered for up to 4 days.

Freezer

Freeze portions for up to 2 months.

Reheating

Bake at 350°F (175°C) for 15–20 minutes or microwave individual portions until hot.

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Approximate Nutrition (Per Serving)

• Calories: 250–300
• Protein: 12–15g
• Fat: 12–15g
• Carbohydrates: 18–22g
• Fiber: 6–8g