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Cheesy Smoked Paprika and Black Bean Mexican Zucchini Casserole

A hearty, square slice of Mexican Zucchini Casserole featuring layers of zucchini, black beans, sauce, and melted cheese on a white plate.
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Make this satisfying Mexican Zucchini Casserole featuring black beans, corn, and smoked paprika for a flavorful, easy dinner. This is a great Southwestern Vegetable Bake for your family.

Ingredients

Scale
  • 3 medium zucchini, sliced into 1/4 inch rounds
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 (10 ounce) can mild red enchilada sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
  4. Stir in the black beans, corn, enchilada sauce, cumin, smoked paprika, chili powder, salt, and pepper. Cook until the mixture is heated through, about 3 minutes.
  5. Spread half of the zucchini slices in a single layer on the bottom of the prepared baking dish.
  6. Spoon half of the black bean and sauce mixture over the zucchini layer. Sprinkle with half of the Monterey Jack and cheddar cheese blend.
  7. Arrange the remaining zucchini slices over the cheese layer. Top with the remaining sauce mixture.
  8. Sprinkle the remaining cheese blend evenly over the top.
  9. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
  10. Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

  • For a Low Carb Zucchini Casserole, omit the corn and use only 1/4 cup of the enchilada sauce, replacing the liquid with 1/4 cup of chicken broth.
  • If you want a heartier meal, brown 1/2 pound of ground turkey or chicken and mix it into the sauce mixture in step 4.
  • You can substitute the Monterey Jack and cheddar blend with Pepper Jack cheese for added heat.

Nutrition

Find it online: https://rosatasty.com/mexican-zucchini-casserole-recipe/