Description
Crispy-edged zucchini mingles with bold cumin, chili powder, sweet corn, and gooey Mexican blend cheese, baked until bubbling and garnished with fresh cilantro.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 3 medium zucchini sliced into 1/4-inch rounds
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (15 ounces) black beans drained and rinsed
- 1 cup corn kernels
- 1 cup salsa
- 1 1/2 cups shredded Mexican blend cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a large skillet over medium heat and sauté onion and bell pepper until softened, about 5 minutes.
- Add garlic, cumin, chili powder, and smoked paprika to the skillet and cook for 1 minute until fragrant.
- Stir in zucchini, black beans, and corn, season with salt and pepper, and cook for 5 to 7 minutes until the zucchini is just tender.
- Mix in salsa, then transfer the mixture to a greased 9×9-inch baking dish and spread evenly.
- Sprinkle shredded Mexican blend cheese on top of the zucchini mixture.
- Bake in the preheated oven for 15 to 20 minutes until the cheese is melted and bubbly.
- Remove from the oven and let stand for 5 minutes.
- Garnish with chopped fresh cilantro before serving.
Notes
- Adjust the heat level by using mild or hot salsa according to your preference.
- For added protein, stir in cooked ground beef or shredded chicken before baking.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with sour cream, guacamole, or lime wedges on the side.