@315justme: Tex-Mex Zucchini Bake 🌮🥒 A cheesy zucchini casserole filled with Tex-Mex spices, colorful vegetables, and plenty of protein. Ingredients • 3 medium zucchini, sliced into ¼-inch rounds • 2 cups cooked shredded chicken • 1 cup black beans, rinsed and drained • 1 cup corn kernels (fresh, frozen, or canned and drained) • 1 cup salsa • 1 teaspoon chili powder • 1 teaspoon ground cumin • ½ teaspoon smoked paprika • ½ teaspoon garlic powder • ¼ teaspoon salt • ¼ teaspoon black pepper • 1½ cups shredded Mexican-style cheese blend • 2 tablespoons chopped fresh cilantro (optional) Instructions Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. In a large bowl, combine the shredded chicken, black beans, corn, salsa, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread half of the zucchini slices in an even layer in the baking dish. Spoon the chicken mixture over the zucchini. Arrange the remaining zucchini slices on top. Sprinkle the shredded cheese evenly over the casserole. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and lightly browned and the zucchini is tender. Let the casserole rest for 5–10 minutes before serving. Garnish with fresh cilantro if desired. Tips • Pat the zucchini slices dry before assembling to reduce excess moisture. • Add diced jalapeños for extra heat. • Serve with sliced avocado, a dollop of plain Greek yogurt, or a squeeze of fresh lime. Meal Prep Tip Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze individual portions for up to 2 months. Approximate Protein About 28–32g protein per serving (based on 6 servings). #TexMexRecipes #ZucchiniRecipes #HighProteinMeals #EasyCasserole #MealPrepIdeas

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Thursday 02 July 2026 00:42:21 GMT