Introduction

Oh, friend, let me tell you about a dish that just screams summer in the most delicious, comforting way possible. It’s the time of year when your garden (or the farmers market!) is overflowing with beautiful zucchini and yellow squash, and you’re looking for simple, flavorful ways to use them up. This Tex-Mex Zucchini and Squash Bake? It’s exactly that. It’s a recipe that feels like a warm hug, brings a little fiesta to your table, and is so incredibly easy, you’ll wonder where it’s been all your life. Seriously, if you’ve got squash and about 30 minutes, you’ve got dinner (or the most amazing side dish!).

Why You’ll Love This Recipe

Fast: Prep and bake, done in under 35 minutes!
Easy: Simple ingredients, minimal steps, perfect for beginners.
Giftable: Great for potlucks, backyard BBQs, or sharing with neighbors.
Crowd-pleasing: Cheesy, flavorful, and packed with veggies – kids and adults alike devour it!

Ingredients

Here’s what you’ll need to whip up this sunshine-y bake. These are all pretty standard pantry and produce aisle staples, which I just love!

2 medium zucchini, sliced: The green goodness! Don’t slice them too thin, or they might get mushy. About 1/4 inch is perfect.
2 small yellow squash, sliced: Adds that beautiful golden color and a slightly different sweetness. Slice ’em the same size as the zucchini.
½ cup canned black beans, rinsed and drained: Adds fiber, protein, and that classic Tex-Mex vibe. Make sure they’re rinsed well!
½ cup corn (fresh, frozen, or canned): Little bursts of sweetness! Whatever you have on hand works beautifully.
1 medium tomato, diced: Brings a bit of freshness and acidity to balance the richness.
1 tablespoon taco seasoning: This is where the magic happens! Use your favorite blend.
1 cup shredded cheddar cheese: Gotta have that classic, melty cheddar pull.
½ cup shredded pepper jack cheese: For a little extra kick and creamy texture. If you don’t like spice, use Monterey Jack!
2 tablespoons olive oil: Helps coat the veggies and adds healthy fats.
1 teaspoon garlic powder: Because everything is better with garlic, right?
2 tablespoons melted butter: Adds richness and helps everything get nice and tender.
Salt, to taste: To enhance all those delicious flavors.
Pepper, to taste: A little grind of fresh black pepper makes a difference!

How to Make It

Alright, let’s get this deliciousness into the oven! It’s seriously straightforward.

Step 1: Prep Your Oven. First things first, get your oven nice and hot. Preheat it to 375°F (190°C). While it’s heating, you can get your veggies prepped.

Step 2: Mix Everything Up. Grab your biggest bowl. Toss in those lovely sliced zucchini and yellow squash, the rinsed black beans, corn, and diced tomato. Now, add the flavor powerhouses: taco seasoning, olive oil, melted butter, and garlic powder. Give it all a good sprinkle of salt and pepper. Now, get in there with your hands (or a big spoon!) and toss everything together until the veggies are nicely coated in that flavorful mixture. I find using my hands is the best way to ensure everything gets coated evenly!

Step 3: Pour into Dish. Take your baking dish – a standard 8×8 or a similar size works great – and pour the entire veggie mixture into it. Spread it out evenly so it forms a nice layer.

Step 4: Add the Cheese. Now for the best part (in my opinion!). Sprinkle the shredded cheddar cheese evenly over the top of the vegetables. Then, do the same with the pepper jack cheese. Don’t be shy! You want a good layer of cheesy goodness.

Step 5: Bake Until Bubbly. Pop the dish into your preheated oven. Bake for about 20 to 25 minutes. You’ll know it’s ready when the vegetables are tender when poked with a fork, and the cheese on top is melted, bubbly, and maybe even a little golden brown around the edges. Ah, perfection!

Substitutions & Additions

This recipe is super forgiving and customizable! Feel free to play around based on what you have or what you love.

Veggies: Swap or add other quick-cooking veggies like diced bell peppers (any color!), red onion (sliced thinly), or even some mushrooms.
Cheese: Not a fan of pepper jack? Use all cheddar, Monterey Jack, or a Mexican blend cheese. Want more heat? Add a sprinkle of crushed red pepper flakes or some diced pickled jalapeños to the mix!
Protein: Make it a heartier meal by adding cooked shredded chicken, ground beef, or even some cooked shrimp during Step 2.
Seasoning: If you don’t have taco seasoning, you can whip up your own with chili powder, cumin, paprika, onion powder, and a pinch of cayenne.
Toppings: After baking, top with fresh cilantro, a dollop of sour cream or Greek yogurt, sliced green onions, or even some crushed tortilla chips for crunch!

Tips for Success

Here are a couple of little pointers I’ve learned along the way to make sure your bake turns out perfect every time:

Don’t Slice Too Thin: As I mentioned, if your zucchini and squash slices are super thin, they can turn a bit mushy. Aim for about 1/4 inch thickness to keep a little texture.

Avoid Overcrowding: Make sure your veggies aren’t piled sky-high in a small dish. If they are, they’ll steam instead of bake slightly. Use a dish where they can spread out reasonably well.

Salt Helps: Don’t forget the salt in Step 2! It not only adds flavor but also helps draw out a tiny bit of moisture from the squash, which is a good thing in a bake like this.

How to Store It

Got leftovers? Lucky you! Let the bake cool completely, then cover the dish tightly with plastic wrap or aluminum foil, or transfer to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat individual portions, a quick zap in the microwave works great. For a larger amount, you can reheat it gently in the oven (covered) until warmed through.

FAQs

Q: Can I use frozen zucchini or squash?
A: While fresh is best for texture, you can use frozen. Make sure to thaw it completely and drain off as much excess liquid as possible before adding it to the bowl in Step 2. You might need to bake it a few minutes longer.

Q: Can I make this ahead of time?
A: You can slice the veggies and mix them with the beans, corn, tomato, and seasonings (Step 2), then store the mixture in an airtight container in the fridge for up to a day. Add the cheese just before baking.

Q: Is this dish spicy?
A: It has a little warmth from the taco seasoning and pepper jack cheese, but it’s generally mild. If you prefer it spicier, add a pinch of cayenne pepper, some red pepper flakes, or diced jalapeños!

Q: What should I serve this with?
A: It’s an amazing side dish for grilled chicken, steak, fish, or pork. It also works as a light vegetarian main dish served with rice, a side salad, or warm tortillas!

Easy Cheesy Tex-Mex Zucchini & Squash Bake (A Summer Favorite!)

Oh, friend, let me tell you about a dish that just screams summer in the most delicious, comforting way possible. It’s the time of year when your garden (or the farmers market!) is overflowing with beautiful zucchini and yellow squash, and you're looking for simple, flavorful ways to use them up. This Tex-Mex Zucchini and Squash Bake? It's exactly that. It’s a recipe that feels like a warm hug, brings a little fiesta to your table, and is so incredibly easy, you'll wonder where it's been all your life. Seriously, if you've got squash and about 30 minutes, you've got dinner (or the most amazing side dish!).

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Equipment

Biggest bowl
Baking dish standard 8x8 or similar size
Oven
Fork for checking tenderness

Ingredients

Hauptzutaten

2 medium zucchini sliced, about 1/4 inch thick
2 small yellow squash sliced, same size as zucchini
0.5 cup canned black beans rinsed and drained
0.5 cup corn fresh, frozen, or canned
1 medium tomato diced
1 tablespoon taco seasoning
1 cup shredded cheddar cheese
0.5 cup shredded pepper jack cheese
2 tablespoons olive oil
1 teaspoon garlic powder
2 tablespoons melted butter
Salt to taste
Pepper to taste

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, toss sliced zucchini and yellow squash, rinsed black beans, corn, and diced tomato.
Add taco seasoning, olive oil, melted butter, garlic powder, salt, and pepper.
Toss everything together until veggies are coated.
Pour mixture into an 8x8 or similar size baking dish and spread evenly.
Sprinkle shredded cheddar cheese evenly over the vegetables.
Sprinkle shredded pepper jack cheese over the cheddar.
Bake in preheated oven for 20 to 25 minutes, or until vegetables are tender and cheese is melted, bubbly, and lightly golden.

Notes

Tips for Success: Slice zucchini and squash about 1/4 inch thick to prevent mushiness. Avoid overcrowding the baking dish; use a dish where vegetables can spread out. Don't forget salt in Step 2; it enhances flavor and helps draw out a little moisture.
Storage: Let cool completely, cover tightly, and store in the refrigerator for 3-4 days. Reheat in microwave or covered oven.
FAQs: You can use thawed and well-drained frozen zucchini/squash (may need longer bake time). Prep vegetable mixture (Step 2) up to a day ahead; add cheese just before baking. Dish is generally mild; increase heat with cayenne, red pepper flakes, or jalapeños. Can be served as a side or light main dish.