Tex-Mex Zucchini Bake – Page 2

👩‍🍳 Step-by-Step Instructions

1️⃣ Preheat & Prep

Preheat oven to 375°F (190°C).
Lightly grease a 9×9-inch baking dish.

2️⃣ Sauté the Veggies

Heat olive oil in a skillet over medium heat.
Add onion and garlic, sauté for 2-3 minutes until fragrant.
Stir in zucchini, corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper.
Cook for 5-6 minutes until zucchini is tender.

3️⃣ Prepare the Egg Mixture

In a bowl, whisk together eggs and milk.
Stir in half of the shredded cheese.

4️⃣ Assemble the Casserole

Spread the sautéed veggie mixture evenly in the baking dish.
Scatter cherry tomatoes on top.
Pour the egg mixture over the veggies.
Sprinkle the remaining cheese over the top.

5️⃣ Bake & Rest

Bake uncovered for 25-30 minutes, or until the center is set and the top is golden.
Let it cool for 5-10 minutes before slicing.

6️⃣ Garnish & Serve

Sprinkle with fresh cilantro or parsley (if using).
Serve warm and enjoy!

💡 Why You’ll Love This Recipe

✔ Quick & easy—ready in under an hour!
✔ Packed with protein & veggies—great for meal prep.
✔ Customizable—add jalapeños, swap cheeses, or toss in cooked chicken for extra protein.
✔ Perfect for brunch, lunch, or dinner!

This dish was born during zucchini season when I needed a light yet satisfying meal—now it’s a family favorite! Serve it with avocado, sour cream, or hot sauce for extra flair.

Enjoy your delicious Tex-Mex Zucchini Bake! 🌶️🧀

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