Tex-Mex Zucchini Corn Casserole

Vegetarian Tex-Mex Zucchini Corn Casserole Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 12 minutes | Servings: 6 |

Vegetarian diet

Introduction

Tex-Mex Zucchini Corn Casserole is a delicious and flavorful dish that combines the fresh taste of zucchini and corn with the bold flavors of chili powder, cayenne pepper, and cumin. This casserole is perfect for a family dinner or a potluck gathering, as it is easy to make and always a crowd-pleaser.

History

Tex-Mex Zucchini Corn Casserole is a modern twist on traditional Mexican and Texan cuisine. The combination of zucchini, corn, and spices like chili powder and cumin reflects the influence of Mexican flavors in Texan cooking. This casserole is a popular dish in the southwestern United States, where fresh produce like zucchini and corn are abundant.

Ingredients

3 cups sliced zucchini, steamed
1 cup drained corn
2 cups no-salt-added tomato sauce
1.5 tsp chili powder
0.25 tsp cayenne pepper
0.25 tsp ground cumin
1 tsp vinegar
6 fried tortillas, quartered
1 (4 oz (113 g)) can diced green chilies
1.5 cups grated cheddar cheese
6 fl oz (177 ml) sour cream
chopped green onions

How to prepare

1. Steam the zucchini until it becomes soft.
2. Preheat the oven to 350°F (177°C).
3. Combine the cooked zucchini, corn, tomato sauce, chili powder, Cayenne, cumin, vinegar, fried tortilla quarters, and chiles.
4. Place the mixture in a greased ovenproof baking dish.
5. Sprinkle cheese on top and bake for approximately 12 minutes, or until the dish is thoroughly heated and the cheese has melted.
6. When serving, garnish with sour cream and sprinkle green onions on top.

Variations

Add cooked ground beef or shredded chicken for a heartier version of this casserole.
Substitute black beans for the corn for a vegetarian option.
Top the casserole with crushed tortilla chips for added crunch.

Cooking Tips & Tricks

Be sure to steam the zucchini until it is soft but still slightly firm, as it will continue to cook in the oven.

- Use a good quality no-tomato sauce for the best flavor in this dish.

- Feel free to adjust the amount of chili powder and cayenne pepper to suit your taste preferences.

- Garnish the casserole with fresh cilantro or avocado for an extra burst of flavor.

Serving Suggestions

Serve Tex-Mex Zucchini Corn Casserole with a side of Mexican rice, refried beans, and a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Steaming the zucchini helps to soften it before baking, ensuring that it is cooked through in the casserole.

- Baking the casserole at a moderate temperature allows the flavors to meld together and the cheese to melt evenly.

Ingredient Substitutions

Use yellow squash or bell peppers in place of zucchini for a different flavor profile.

- Substitute Monterey Jack cheese for cheddar for a milder taste.

- Use Greek yogurt in place of sour cream for a lighter option.

Make Ahead Tips

Tex-Mex Zucchini Corn Casserole can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the dish with plastic wrap or foil and refrigerate for up to 24 hours before baking.

Presentation Ideas

Garnish the casserole with fresh cilantro, sliced jalapenos, or diced tomatoes for a colorful and appetizing presentation. Serve the casserole in individual ramekins for a more elegant presentation.

Pairing Recommendations

Pair Tex-Mex Zucchini Corn Casserole with a cold Mexican beer or a glass of chilled white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, serve with a refreshing glass of iced tea or lemonade.

Storage and Reheating Instructions

Store any leftovers of Tex-Mex Zucchini Corn Casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

- Total Fat: 14g

- Saturated Fat: 8g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 30% DV

- Calcium: 20% DV

- Iron: 10% DV

Alergens

Contains dairy (cheddar cheese, sour cream)

- Contains gluten (tortillas)

Summary

Tex-Mex Zucchini Corn Casserole is a well-balanced dish that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a satisfying and nutritious meal that can be enjoyed by the whole family.

Summary

Tex-Mex Zucchini Corn Casserole is a flavorful and satisfying dish that combines the fresh taste of zucchini and corn with bold Tex-Mex flavors. This casserole is easy to make and perfect for a family dinner or potluck gathering. Enjoy the delicious combination of vegetables, spices, and cheese in this hearty and nutritious dish.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Tex-Mex Zucchini Corn Casserole. It was a warm summer day, and I had just returned from a farmer's market with an abundance of fresh zucchini and corn. I was looking for a new way to prepare them when I came across a small, weathered cookbook tucked away in the back of my kitchen cabinet.

As I flipped through the pages, a recipe caught my eye - Tex-Mex Zucchini Corn Casserole. The combination of flavors sounded intriguing, and I decided to give it a try. Little did I know that this dish would become a family favorite for years to come.

The recipe called for simple ingredients - zucchini, corn, onions, bell peppers, spices, cheese, and tortilla chips. It was a perfect blend of fresh vegetables and savory flavors, with a hint of spice to give it that Tex-Mex twist. I could already imagine the delicious aroma wafting through my kitchen as it baked in the oven.

I set to work, chopping the vegetables and sautéing them in a skillet until they were tender. The sweet aroma of the corn mingled with the earthy scent of the zucchini, creating a mouth-watering fragrance that made my stomach growl in anticipation. I added in the spices - chili powder, cumin, and paprika - to give the dish that signature Tex-Mex kick.

Next, I layered the vegetables in a baking dish, sprinkling each layer with shredded cheese and crushed tortilla chips. The cheese melted into a gooey, golden blanket over the vegetables, while the chips added a satisfying crunch to each bite. I couldn't wait to dig into the finished casserole and savor the flavors that had come together so beautifully.

As I pulled the dish out of the oven, the scent of melted cheese and spices filled the air. I knew this Tex-Mex Zucchini Corn Casserole was going to be a hit with my family. I served it up steaming hot, with a dollop of sour cream and a sprinkle of fresh cilantro on top.

The first bite was pure bliss - the tender zucchini, sweet corn, and savory cheese melded together in a symphony of flavors. The spices added a subtle heat that lingered on my tongue, making me reach for seconds before I had even finished my first helping. My family's eyes lit up with delight as they tasted the casserole, and I knew I had struck gold with this recipe.

Over the years, I have made this Tex-Mex Zucchini Corn Casserole countless times, each time tweaking the recipe slightly to make it my own. I have shared it with friends and neighbors, who have all fallen in love with its comforting, flavorful goodness. It has become a staple at family gatherings and potlucks, a dish that always disappears within minutes of being served.

I like to think of this recipe as a piece of my culinary journey - a reflection of the joy I find in cooking and sharing good food with the ones I love. It reminds me of lazy summer days spent in the kitchen, surrounded by the sights and smells of fresh produce and spices. It brings back memories of laughter and conversation around the dinner table, as we enjoy the simple pleasure of a delicious meal together.

As I write down the recipe for Tex-Mex Zucchini Corn Casserole, I can't help but feel grateful for the serendipitous moment when I stumbled upon it in that old cookbook. It has brought me so much happiness and satisfaction over the years, and I know it will continue to do so for many more to come. And for that, I am truly thankful.