Baked Zucchini and Black Bean Vegetarian Casserole with Regional Spices
A flavorful vegetarian casserole combining tender zucchini, black beans, and regional spices baked under melted cheese for a satisfying meal. This mexican-inspired vegetarian (vegetarian) ready in about 50 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, sliced into 1/4-inch rounds zucchini
- 15 oz can, drained and rinsed canned black beans
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 14 oz can canned diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
- Step 2: Stir in 1 1/2 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp chili powder, cooking for 1 minute until fragrant.
- Step 3: Add 15 oz drained canned black beans and 14 oz canned diced tomatoes to the skillet along with 1 tsp salt and 1/2 tsp black pepper. Simmer for 8 minutes until slightly thickened.
- Step 4: In a large mixing bowl, combine the cooked bean mixture with 4 sliced medium zucchinis.
- Step 5: Transfer the mixture into a greased 9x13-inch baking dish, spreading evenly. Sprinkle 1 1/2 cups shredded Monterey Jack cheese on top.
- Step 6: Bake uncovered for 25-30 minutes until the cheese is melted and bubbly and the zucchini is tender.
- Step 7: Remove from oven and garnish with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Zucchini and Black Bean Vegetarian Casserole with Regional Spices take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Zucchini and Black Bean Vegetarian Casserole with Regional Spices?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Baked Zucchini and Black Bean Vegetarian Casserole with Regional Spices?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Zucchini and Black Bean Vegetarian Casserole with Regional Spices for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Zucchini and Black Bean Vegetarian Casserole with Regional Spices vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
