🥒🌽 Tex-Mex Zucchini Bake (Cheesy, Spicy & So Satisfying!)

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This Tex-Mex Zucchini Bake is everything a comfort casserole should be—melty cheese, colorful veggies, bold spices, and a tender egg base that ties it all together. Whether you’re serving it as a meatless main or a hearty side, it’s packed with nutrition and flavor.

🧾 Recipe Card

Servings: 6
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Dietary Tags: Gluten-Free, Vegetarian, Low-Carb Adaptable, W-W Friendly Options

Ingredients Checklist

  • 2 medium zucchinis, sliced into half-moons

  • 1 cup cherry tomatoes, halved

  • 1 cup corn kernels (fresh, frozen, or canned)

  • ½ cup black beans, rinsed and drained

  • ½ cup chopped onion

  • 1 clove garlic, minced

  • 1 tbsp olive oil

  • 1 tsp cumin

  • ½ tsp chili powder

  • ½ tsp smoked paprika

  • Salt & black pepper to taste

  • 4 large eggs

  • ½ cup milk

  • 1 cup shredded cheddar

  • ½ cup shredded pepper jack or Monterey Jack

  • 2 tbsp fresh cilantro or parsley (optional)

I. Introduction

This recipe was born during zucchini season when my fridge was overflowing and I needed a meal that was cozy but light, flavorful but easy. This Tex-Mex Zucchini Bake became an instant family favorite!

It’s perfect for brunch, meal prep, meatless Mondays, or serving alongside grilled meats. The egg and cheese combo makes it feel indulgent, while the beans and veggies keep it fiber-packed and satisfying.

II. Step-by-Step Guide 🥘

1. Preheat & Prep

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

2. Sauté the Veggies

Heat olive oil in a skillet. Sauté onion and garlic for 3 minutes. Add zucchini, corn, black beans, cumin, chili powder, paprika, salt, and pepper. Cook for 5–6 minutes until zucchini is tender.

3. Mix the Egg Base

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

4. Assemble the Casserole

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

5. Bake & Rest

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

6. Garnish & Serve

Sprinkle with chopped cilantro or parsley before serving. Enjoy warm!

III. Ingredient Tips & Substitutions

Ingredient Why It Works Swaps & Notes
Zucchini Moist and mild, great in egg bakes Swap with yellow squash or chopped spinach
Corn Sweet crunch and classic Tex-Mex flavor Frozen or canned work great year-round
Black Beans Adds protein and texture Use pinto beans or omit for lower carb
Eggs & Milk Create the creamy casserole base Sub dairy-free milk if needed
Cheese Cheddar adds richness, jack adds a kick Use reduced-fat for W-W or dairy-free shreds

IV. Recipe Variations & Serving Ideas

Add-Ins:

  • Cooked ground turkey, chorizo, or tofu

  • Diced jalapeños for heat

  • Sliced olives or avocado on top after baking

W-W Friendly Tips:

  • Use olive oil spray instead of full tablespoon

  • Choose reduced-fat cheese

  • Serve with a leafy green salad or cauliflower rice for a light meal

Serving Suggestions:

  • With hot sauce and Greek yogurt as a topper

  • Alongside grilled chicken or steak

  • As a savory brunch bake with fruit on the side

V. Storage & Meal Prep

Refrigerate:
Store in an airtight container up to 4 days.

Reheat:
Microwave slices for 60–90 seconds or warm in a low oven.

Freeze:
Cool completely, wrap in foil, and freeze up to 2 months. Thaw overnight and reheat as above.

Make-Ahead Tip:
Sauté veggies and prep egg mixture ahead. Assemble and bake when ready.

VI. Nutrition Info (Per Serving – Approximate)

  • Calories: 230

  • Protein: 13 g | Carbs: 14 g | Fat: 14 g

  • Fiber: 3 g

  • W-W Points: ~5 (can be lowered to ~3 with light cheese/milk)

Allergens: Contains egg and dairy. Use plant-based options to adapt.

VII. FAQs

Q: Can I make this without beans or corn?
A: Yes! Feel free to adjust based on what’s in your pantry or dietary needs.

Q: Does it taste like quiche?
A: It’s similar in texture but denser, thanks to all the hearty veggies.

Q: Can I double the recipe?
A: Absolutely—use a 9×13 baking dish and add 10–15 extra minutes to the bake time.

VIII. Kristy’s Note

This dish is everything I love in one: seasonal veggies, a little spice, and cozy layers of cheese. It’s the kind of feel-good meal that looks impressive but is secretly simple. Make it for a crowd or keep it in the fridge all week—you really can’t go wrong!

IX. More Veggie-Loving Recipes to Try

  • [Cheesy Broccoli Quinoa Bake]

  • [Stuffed Bell Peppers with Black Beans & Rice]

  • [W-W Friendly Sweet Potato Taco Skillet]

  • [Southwest Cauliflower Rice Bowl]

X. Let’s Bake & Share! 🧡

Did you try this Tex-Mex Zucchini Bake? Snap a pic and tag me @KristyCookEats or leave a review below! I love hearing how you make my recipes your own—spicy twists, added protein, or your favorite toppings.

This bake is a celebration of summer flavor, cozy texture, and weeknight ease. Let’s keep cooking the colorful way! 🌈💚

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