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.