Here’s what you’ll need to create this mouthwatering Tex-Mex Zucchini and Eggplant Bake:
- 2 medium zucchini, sliced
- 1 medium eggplant, diced about the size of squash slices
- 1 cup canned black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 medium tomato, diced
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 tablespoons melted butter
- Salt and pepper, to taste
Directions
- Step 1: Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray or a bit of olive oil.
- Step 2: In a large bowl, mix the sliced zucchini, diced eggplant, black beans, corn, and diced tomato. Add taco seasoning, garlic powder, olive oil, salt, and pepper. Toss everything until well coated.
- Step 3: Spread half of the vegetable mixture evenly in the prepared baking dish. Layer half of the cheddar and pepper jack cheese on top.
- Step 4: Add the remaining vegetable mixture, finishing with the remaining cheese. Drizzle melted butter over the top.
- Step 5: Cover the baking dish 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 brown.
- Step 6: Allow the dish to cool for a few minutes before serving. Enjoy your Tex-Mex Zucchini and Eggplant Bake either as a delicious main or a scrumptious side!
Nutritional Information
The Tex-Mex Zucchini and Eggplant Bake has approximately 300 calories per serving, making it a guilt-free indulgence. This recipe yields about 6 servings, providing a nutritious and satisfying dish for your family or guests.
FAQs
1. Can I substitute other vegetables?
Absolutely! Feel free to use bell peppers, spinach, or even mushrooms in place of the zucchini and eggplant.
2. Is this dish gluten-free?
Yes, all the ingredients listed are naturally gluten-free, making it a great option for those with gluten sensitivities.
3. How can I make this dish spicier?
Try adding diced jalapeños or use a spicy pepper jack cheese to up the heat level!
4. Can I make this dish in advance?
Yes, you can prepare it ahead of time and keep it covered in the fridge until you are ready to bake it.
5. How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave when ready to serve.
Conclusion
The Tex-Mex Zucchini and Eggplant Bake is not only a feast for the eyes with its vibrant colors but is also a crowd-pleaser that’s perfect for any occasion. Whether you’re serving it as a main dish or a side, it’s an easy way to enjoy a healthy, delicious meal on a busy weeknight. Enjoy creating this delightful dish, and watch it become a hit around your dinner table!
