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This Mexican Zucchini Casserole is a delightful blend of fresh veggies, hearty beans, and zesty spices. Perfect for a weeknight dinner, it’s both nutritious and satisfying. The zucchini adds a tender bite, while the cheddar cheese melts into a bubbly, golden topping. With just a few simple steps, you’ll have a dish that’s bursting with flavor and sure to become a family favorite. Let’s dive into this easy, delicious recipe!
The name of the recipe: Mexican Zucchini Casserole Recipe
Ingredients:
- 4 cups zucchini, sliced
- 1 cup fresh or frozen corn kernels
- 1 cup cooked and drained black beans
- 1 cup salsa
- 1 cup cheddar cheese, shredded
- 1 tsp cumin
- 1 tsp chili powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the zucchini, corn, black beans, salsa, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
What You Will Need
What you will need to make Mexican Zucchini Casserole
- Zucchini: Adds a fresh, mild flavor and a tender texture, making it the perfect base for this casserole.
- Corn kernels: Provides a sweet crunch that contrasts nicely with the other ingredients, adding depth to the dish.
- Black beans: Adds protein and a hearty texture, making the casserole more filling and nutritious.
- Salsa: Brings a tangy, spicy kick that ties all the flavors together, adding moisture and zest.
- Cheddar cheese: Melts into a gooey, savory topping, adding richness and a satisfying finish to the casserole.
- Cumin: Infuses the dish with a warm, earthy flavor that complements the other spices perfectly.
- Chili powder: Adds a smoky heat that enhances the overall flavor profile, giving the casserole a bit of a kick.
Tools and Instruments Required
- Mixing bowl: Essential for combining zucchini, corn, beans, salsa, and spices evenly.
- Baking dish: Holds the mixture and allows even baking in the oven.
- Oven: Bakes the casserole, melting the cheese and blending flavors.
- Cheese grater: Shreds cheddar cheese for an even melt on top of the casserole.
Mexican Zucchini Casserole Recipe
Equipment
- Oven
- Baking Dish
- Mixing bowl
Read more: Zucchini Potato Casserole Recipe
Ingredients:
Main Ingredients
- 4 cups Zucchini, sliced
- 1 cup Corn kernels fresh or frozen
- 1 cup Black beans cooked and drained
- 1 cup Salsa
- 1 cup Cheddar cheese, shredded
- 1 tsp Cumin
- 1 tsp Chili powder
- to taste Salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the zucchini, corn, black beans, salsa, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes:
Nutrition value:
Read more: Zucchini Quinoa Casserole Recipe
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temp for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then foil.
- Freeze for up to 3 months.
- To bake, thaw in fridge overnight.
- Remove wrapping, let sit at room temp for 15 minutes.
- Bake as directed.
Using zucchini in this casserole not only adds a fresh taste but also keeps the dish low in calories and high in nutrients.
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