Spicy Mexican Style Zucchini Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a casserole dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.
• STEP 3.Add zucchini, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
• STEP 4.Transfer half of the zucchini mixture to the greased casserole dish. Sprinkle half of the shredded cheese on top. Repeat with the remaining zucchini mixture and cheese.
• STEP 5.Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• STEP 6.Remove from the oven and let it cool for a few minutes before serving.
• STEP 7.Garnish with sour cream and fresh cilantro, if desired.
• STEP 8.Serve hot and enjoy!

Cooking Tips

• You can add some diced bell peppers or jalapenos for extra heat.
• Feel free to use your favorite type of cheese, such as cheddar or Monterey Jack.
• If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This Spicy Mexican Style Zucchini Casserole is best served hot.
• You can serve it as a main dish with a side of rice or tortillas.
• It also makes a great side dish for grilled meats or as a filling for tacos or burritos.
• To reheat leftovers, simply place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.