Description
A flavorful Tex-Mex zucchini and squash bake that’s easy to make and perfect for a side dish or light meal.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 2 medium yellow squash, sliced
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until soft.
- Add zucchini, squash, and bell pepper. Cook for 5 minutes.
- Stir in corn, chili powder, cumin, salt, and black pepper.
- Transfer mixture to a baking dish.
- Sprinkle shredded cheese evenly over the top.
- Bake for 20-25 minutes until cheese is bubbly.
- Garnish with fresh cilantro before serving.
Notes
- You can add black beans for extra protein.
- Adjust spices to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Tex-Mex, zucchini bake, squash bake, vegetarian side dish