Tex Mex Zucchini Corn Casserole
Bursting with bold Tex-Mex flavors, this Tex Mex Zucchini Corn Casserole is a vibrant, veggie-packed dish that’s perfect as a comfort-food side or a satisfying vegetarian main course. Juicy zucchini, sweet corn, black beans, and cherry tomatoes are layered with aromatic spices like cumin, chili powder, and paprika, then generously topped with a bubbly, golden blend of cheddar and Monterey Jack cheeses and buttery panko breadcrumbs. With a zesty twist of fresh lime and a garnish of cilantro, this casserole delivers a harmonious balance of spice, creaminess, and crunch. Ready in just under an hour, it’s a colorful, crowd-pleasing recipe that’s sure to impress at any dinner table.
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Recipe Information
Ingredients
- 3 medium-sized (about 1.5 lbs) zucchini
- 2 cups (fresh, frozen, or canned, drained) corn kernels
- 1 can (15 oz, drained and rinsed) black beans
- 1.5 cups (halved) cherry tomatoes
- 1.5 cups (shredded) cheddar cheese
- 1 cup (shredded) Monterey Jack cheese
- 1 medium (diced) yellow onion
- 1 small (deseeded and finely chopped) jalapeño
- 3 minced garlic cloves
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.25 cup (chopped) fresh cilantro
- 1 zested and juiced lime
- 0.5 cup panko breadcrumbs
- 2 tablespoons (melted) butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Trim the ends off the zucchinis, then cut them into half-moon slices about 1/4-inch thick.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and jalapeño, cooking until softened, about 5 minutes. Stir in the minced garlic, cooking for another 1 minute until fragrant.
Add the zucchini to the skillet and cook for 3-4 minutes, just until it starts to soften. Remove from heat.
In a large mixing bowl, combine the zucchini mixture, corn kernels, black beans, cherry tomatoes, 1 cup of cheddar cheese, 3/4 cup of Monterey Jack cheese, black pepper, salt, ground cumin, chili powder, paprika, lime zest, and lime juice. Stir until evenly mixed.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle the breadcrumbs evenly over the casserole.
Top with the remaining 1/2 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
Remove from the oven and let the casserole cool slightly for about 5 minutes. Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 12.6 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 411 mg | 32% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
