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Southwest Zucchini Casserole

Southwest Zucchini Casserole

A delicious vegetarian casserole that features layers of grilled zucchini, savory mushrooms, black beans, and caramelized onions, infused with Latin flavors. Perfect for summer gatherings and potlucks.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Main Dish
Cuisine: Mexican, Vegetarian
Calories: 250

Ingredients
  

Main Ingredients
  • 3 medium Zucchini, sliced Choose firm, fresh zucchini.
  • 1 cup Cheddar cheese, shredded Use sharp Cheddar for the best flavor.
  • 1 cup Monterey Jack cheese, shredded For additional creaminess.
Vegetables and Legumes
  • 1 cup Mushrooms, sliced Sauté until soft.
  • 1 medium Onion, sliced Sauté until translucent.
  • 1 can Black beans, drained and rinsed Adds protein and fiber.
  • 1 cup Diced tomatoes Use canned or fresh.
Spices
  • 1 teaspoon Cumin For Southwestern flavor.
  • 1 teaspoon Chili powder Adjust to taste.
  • 1/2 teaspoon Paprika Optional, for a smoky flavor.
Miscellaneous
  • 2 tablespoons Olive oil For grilling and sautéing.
  • 1 pinch Salt and pepper To taste.

Method
 

Preparation
  1. Preheat the grill to medium-high heat.
  2. Slice the zucchini into thin rounds and brush with olive oil.
  3. Grill zucchini for 2-3 minutes on each side until tender and charred.
  4. In a pan, heat olive oil over medium heat and sauté sliced onions and mushrooms until soft, about 5 minutes.
  5. In a bowl, mix sautéed onions, mushrooms, diced tomatoes, and spices.
Assembly
  1. Grease a 9x13-inch baking dish.
  2. Layer half of the onion and mushroom mixture at the bottom.
  3. Add a layer of grilled zucchini slices.
  4. Repeat layers, finishing with a layer of cheeses on top.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Bake for 35-40 minutes or until golden brown and bubbling.

Notes

For a vegan option, substitute cheeses with vegan cheese alternatives. You can also add more vegetables to accommodate different dietary preferences.