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
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
Equipment
- 9×13-inch (23×33 cm) baking dish
- Large skillet
- Mixing bowl
Step 1: Prepare the Zucchini
- Wash the zucchini thoroughly.
- Slice into ¼-inch rounds.
- Place slices on paper towels.
- Sprinkle lightly with salt.
- Let sit for 15 minutes.
This helps draw out excess moisture.
- Pat dry thoroughly with paper towels.
Step 2: Preheat the Oven
Preheat oven to:
375°F (190°C)
Lightly grease a 9×13-inch baking dish.
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.
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.
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
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
Step 7: Rest
Allow casserole to rest for:
10 minutes
This helps it set and makes serving easier.
Step 8: Garnish and Serve
Sprinkle with:
- Fresh cilantro
- Extra diced tomatoes
- Sliced jalapeños (optional)
Serve warm.
Optional Toppings
- Sour cream
- Guacamole
- Sliced avocado
- Pico de gallo
- Hot sauce
- Green onions
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.
Make It Vegan
Replace dairy cheese with your favorite vegan Mexican-style cheese blend.
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.
Approximate Nutrition (Per Serving)
- Calories: 250–300
- Protein: 12–15g
- Fat: 12–15g
- Carbohydrates: 18–22g
- Fiber: 6–8g
