Tex Mex Zucchini Corn Casserole

Bursting with bold Tex-Mex flavors, this Tex Mex Zucchini Corn Casserole is a vibrant, veggie-packed dish that’s perfect as a comfort-food side or a satisfying vegetarian main course. Juicy zucchini, sweet corn, black beans, and cherry tomatoes are layered with aromatic spices like cumin, chili powder, and paprika, then generously topped with a bubbly, golden blend of cheddar and Monterey Jack cheeses and buttery panko breadcrumbs. With a zesty twist of fresh lime and a garnish of cilantro, this casserole delivers a harmonious balance of spice, creaminess, and crunch. Ready in just under an hour, it’s a colorful, crowd-pleasing recipe that’s sure to impress at any dinner table.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 medium-sized (about 1.5 lbs) zucchini
• 2 cups (fresh, frozen, or canned, drained) corn kernels
• 1 can (15 oz, drained and rinsed) black beans
• 1.5 cups (halved) cherry tomatoes
• 1.5 cups (shredded) cheddar cheese
• 1 cup (shredded) Monterey Jack cheese
• 1 medium (diced) yellow onion
• 1 small (deseeded and finely chopped) jalapeño
• 3 minced garlic cloves
• 2 tablespoons olive oil
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon paprika
• 0.25 cup (chopped) fresh cilantro
• 1 zested and juiced lime
• 0.5 cup panko breadcrumbs
• 2 tablespoons (melted) butter

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.

Step 2

Trim the ends off the zucchinis, then cut them into half-moon slices about 1/4-inch thick.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and jalapeño, cooking until softened, about 5 minutes. Stir in the minced garlic, cooking for another 1 minute until fragrant.

Step 4

Add the zucchini to the skillet and cook for 3-4 minutes, just until it starts to soften. Remove from heat.

Step 5

In a large mixing bowl, combine the zucchini mixture, corn kernels, black beans, cherry tomatoes, 1 cup of cheddar cheese, 3/4 cup of Monterey Jack cheese, black pepper, salt, ground cumin, chili powder, paprika, lime zest, and lime juice. Stir until evenly mixed.

Step 6

Transfer the mixture to the prepared baking dish and spread it out evenly.

Step 7

In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle the breadcrumbs evenly over the casserole.

Step 8

Top with the remaining 1/2 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.

Step 10

Remove from the oven and let the casserole cool slightly for about 5 minutes. Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(3614.8g)

Amount per serving	% Daily Value*
Calories	3232.6

Total Fat 158.6g	0%
Saturated Fat 71.3g	0%
Polyunsaturated Fat 4.9g
Cholesterol 323.9mg	0%
Sodium 25780.5mg	0%
Total Carbohydrate 352.7g	0%
Dietary Fiber 55.0g	0%
Total Sugars 179.1g
Protein 126.4g	0%

Vitamin D 4.5IU	0%
Calcium 2181.5mg	0%
Iron 19.1mg	0%
Potassium 6782.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 15.1%

Carbs: 42.2%