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!).
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.
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.