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In the world of culinary delights, few dishes combine freshness and flavor as beautifully as a Zesty Zucchini Salsa Verde Bake. This vibrant recipe not only showcases the humble zucchini but also incorporates a medley of wholesome ingredients, making it a perfect choice for health-conscious eaters and flavor enthusiasts alike. The dish is a celebration of seasonal produce, bringing together the crispness of zucchini with the vibrant tang of salsa verde, creating a meal that is both satisfying and nutritious. Whether you're looking for a hearty main course or a fulfilling side dish, this bake promises to deliver an explosion of flavors that will tantalize your taste buds.

Zucchini Salsa Verde Bake

Discover the vibrant flavors of Zesty Zucchini Salsa Verde Bake, a delicious and nutritious dish that highlights zucchini in a creative way. This recipe combines fresh zucchini, zesty salsa verde, black beans, corn, and cheese for a satisfying meal perfect for health-conscious eaters. Whether served as a hearty main dish or a colorful side, this bake is easy to prepare and packed with nutrients, making it a delightful addition to any table.

Ingredients
  

3 medium zucchinis, thinly sliced

1 cup salsa verde (you can use store-bought or make your own)

1 cup corn kernels (fresh off the cob or frozen)

1 cup black beans, drained and rinsed

1 cup diced tomatoes (choose either canned or fresh)

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup shredded Monterey Jack cheese

1/2 cup crumbled queso fresco

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

Salt and pepper, to taste

1 medium onion, finely chopped

2 cloves garlic, minced

Juice of 1 lime

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking.

    Prepare the Zucchini: Place the thinly sliced zucchini in a large bowl and sprinkle them lightly with salt. Let the zucchini sit for about 10 minutes; this process helps to draw out excess moisture. Afterward, use paper towels to gently pat them dry.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent. Next, stir in the minced garlic, ground cumin, and chili powder; cook for an additional 1-2 minutes until lovely and fragrant.

        Combine Ingredients: To the skillet with the sautéed aromatics, mix in the salsa verde, corn, black beans, diced tomatoes, and lime juice. Season everything generously with salt and pepper. Allow this mixture to cook for about 3-4 minutes, stirring gently to meld all the flavors together.

          Layer the Bake: Lightly grease a 9x13-inch baking dish. Start by layering half of the zucchini slices at the bottom of the dish. Pour half of the salsa verde mixture over the zucchini and then sprinkle with half of the shredded Monterey Jack cheese. Repeat this process with the remaining zucchini, the rest of the salsa verde mixture, and finish with the remaining cheese on top.

            Bake: Cover the baking dish with aluminum foil and place it in the oven. Bake for 20 minutes covered, then carefully remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and has a delightful golden brown color.

              Add Finishing Touches: Once out of the oven, top the bake with crumbled queso fresco and freshly chopped cilantro. For the best serving experience, allow the dish to cool for about 5 minutes.

                Serve: Slice the bake into squares and serve warm, as either a hearty main dish or a delicious side. For an extra burst of flavor, feel free to garnish with additional cilantro if desired.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6