Tex-Mex Zucchini Squash Bake

This hearty Tex-Mex zucchini and squash bake has become my go-to dish when I need something that feels indulgent but still celebrates fresh vegetables. The combination of tender summer squash, protein-rich black beans, and gooey cheese creates the perfect balance of nutrition and comfort food satisfaction.

I first created this recipe during a summer when my garden produced more zucchini than I knew what to do with. What started as a simple way to use up excess produce quickly became a requested favorite at family gatherings and potlucks.

Ingredients

• Fresh zucchini and yellow squash: Sliced uniformly for even cooking and the base of our dish
• Black beans: Provide plant protein and a hearty texture that makes this dish filling
• Corn: Adds natural sweetness and a pop of color that contrasts beautifully with the green squash
• Taco seasoning: Infuses authentic Tex Mex flavor throughout without requiring multiple spice jars
• Cheddar and pepper jack cheeses: Create the perfect melty topping with the pepper jack adding a gentle heat
• Olive oil: Helps the seasonings adhere to the vegetables and prevents them from drying out
• Melted butter: Creates an irresistible golden crust on top when baked

How To Make Tex-Mex Zucchini and Squash Bake

Preheat and Prepare:

Turn your oven to 375°F and take a moment to properly grease your baking dish. This step ensures nothing sticks and makes cleanup much easier later.

Vegetable Assembly:

Slice your zucchini and yellow squash into consistent thickness rounds about 1/4 inch thick. Uniformity is key here for even cooking. Combine with the rinsed black beans, corn, and freshly diced tomato in a large bowl with plenty of room for tossing.

Season with Purpose:

Drizzle the olive oil over everything first so the seasoning will stick. Sprinkle the taco seasoning, garlic powder, salt and pepper evenly across the mixture. Use your hands or large spoons to gently toss until every piece is coated. This layering of seasonings directly on the vegetables builds deep flavor.

Create the Casserole:

Transfer your seasoned vegetables to the prepared baking dish, spreading them into an even layer. Top with both cheeses, making sure to distribute them evenly for that perfect cheese pull in every portion.

Butter Finish:

The secret to an extraordinary crust is the melted butter drizzled over the top. This creates rich, golden spots of caramelized cheese that add incredible flavor and texture.

Bake with Precision:

Cover with foil first to trap steam and help cook the vegetables without drying them out. After 25 minutes, uncover to allow the cheese to develop that beautiful golden color and slight crispness around the edges.

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The black beans are probably my favorite ingredient in this recipe. They add such a wonderful earthiness that complements the mild squash perfectly. When my niece first tried this dish, she declared it was the first time she actually enjoyed eating vegetables, which made my heart sing as someone who loves sharing good food with family.

Make Ahead Magic

This casserole is perfect for meal prep. You can assemble everything up to the baking step, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Just add an extra 5 minutes to the initial covered baking time when cooking from cold. The flavors actually benefit from marinating together overnight, making the final dish even more delicious.

Customization Options

The beauty of this recipe lies in its flexibility. For a spicier version, add a diced jalapeño or increase the pepper jack cheese. Want more protein? Brown some ground turkey with the taco seasoning before adding it to the vegetable mixture. Vegetarians can enjoy it as is, while vegans might substitute the dairy cheese with a plant based alternative and use olive oil instead of butter.

Serving Suggestions

While this dish stands beautifully on its own, I love serving it with a dollop of sour cream and fresh cilantro on top. For a complete meal, pair it with a simple green salad dressed with lime vinaigrette. If serving as a side dish, it complements grilled chicken or fish wonderfully. For a fun presentation, serve with tortilla chips around the edges for scooping.

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Smart Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The dish reheats beautifully in the microwave, but for the best texture, reheat in a 350°F oven for about 15 minutes. While you can freeze portions for up to 3 months, be aware that the zucchini and yellow squash will soften considerably upon thawing and reheating.

Frequently Asked Questions

→ Can I use other vegetables for this dish?

Yes! You can substitute or add vegetables like bell peppers, mushrooms, or even sweet potatoes for variety.

→ How can I make this dish spicier?

You can increase the spice by adding chopped jalapeños, a pinch of cayenne pepper, or extra taco seasoning.

→ Can I make this ahead of time?

Absolutely! Assemble the dish and refrigerate it up to 24 hours before baking. Just add a few extra minutes to the baking time.

→ What cheeses work well for this bake?

Cheddar and pepper jack are great choices, but you can also use Monterey Jack, Colby, or a Mexican cheese blend.

→ Is this dish freezer-friendly?

Yes! Bake the dish, let it cool completely, and store it in an airtight container in the freezer. Reheat before serving.