Tex-Mex Zucchini Bake

Sure! Here’s a fresh and flavorful article for your **Tex-Mex Zucchini Bake** recipe:

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### **Tex-Mex Zucchini Bake: A Flavor-Packed Twist on a Healthy Classic**

Looking for a way to use up that summer zucchini in your fridge — without making another plain sauté or bland casserole? Meet your new go-to: **Tex-Mex Zucchini Bake.**

This dish brings all the bold, spicy, cheesy flavors of Tex-Mex cooking and blends them with the **freshness of zucchini** for a satisfying bake that’s perfect as a main dish or a hearty side. It’s comforting, nutritious, and a total crowd-pleaser — even for the veggie skeptics in your family.

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### 🥒 Why You’ll Love This Dish

* **Low-carb, high-flavor**
* Packed with **melty cheese, black beans, corn, and bold spices**
* Comes together in under an hour
* **Customizable** — add ground beef, turkey, or keep it vegetarian
* Perfect for **meal prep, potlucks, or weeknight dinners**

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### 🌶️ Ingredients

Here’s what you’ll need:

* 3–4 medium zucchinis, thinly sliced
* 1 tablespoon olive oil
* 1 can (15 oz) black beans, drained and rinsed
* 1 cup corn kernels (fresh, canned, or frozen)
* 1 small red bell pepper, diced
* 1/2 red onion, diced
* 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1/2 teaspoon garlic powder
* Salt and pepper, to taste
* 1 1/2 cups shredded Mexican blend cheese
* Fresh cilantro, sliced jalapeños, or sour cream for garnish (optional)

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