Tex-Mex Zucchini Bake

Instructions

Step 1: Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.

Step 2: In a large bowl, combine zucchini, cherry tomatoes, corn, black beans, and red onion.

Step 3: Stir in sour cream, chili powder, cumin, garlic powder, salt, and pepper. Mix until the vegetables are well coated.

Step 4: Fold in half of the shredded cheese and mix to combine.

Step 5: Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining cheese over the top.

Step 6: Bake uncovered for 25-30 minutes, or until the vegetables are tender and the cheese is melted and bubbly.

Step 7: If using, top with crushed tortilla chips and bake for an additional 5 minutes for a crunchy finish.

Step 8: Remove from oven and let cool slightly before garnishing with fresh cilantro.

Storage Information

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. This dish is not recommended for freezing due to the water content of the zucchini.