Tex-Mex Zucchini and Squash (Print Version)
# Ingredients:
01 -
2 medium zucchini, sliced
02 -
2 small yellow squash, sliced
03 -
1/2 cup canned black beans, rinsed and drained
04 -
1/2 cup corn (fresh, frozen, or canned)
05 -
1 medium tomato, diced
06 -
1 tablespoon taco seasoning
07 -
1 cup shredded cheddar cheese
08 -
1/2 cup shredded pepper jack cheese
09 -
2 tablespoons olive oil
10 -
1 teaspoon garlic powder
11 -
2 tablespoons melted butter
12 -
Salt and pepper, to taste
# Instructions:
01 -
Preheat your oven to 190°C (375°F). Grease a 9x13-inch baking dish with cooking spray or butter.
02 -
In a large mixing bowl, combine the sliced zucchini, yellow squash, black beans, corn, and diced tomato.
03 -
Drizzle olive oil over the vegetable mixture, then sprinkle with taco seasoning, garlic powder, salt, and pepper. Toss until well coated.
04 -
Pour the mixture into the prepared baking dish. Evenly distribute the shredded cheddar and pepper jack cheese over the top.
05 -
Drizzle melted butter over the cheese layer for added richness.
06 -
Cover with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
07 -
Remove from the oven and let cool slightly before serving. Perfect as a side dish or a vegetarian main course.
# Notes:
01 -
Ensure the vegetables are evenly sliced for uniform cooking.