Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic and sauté for about 3 minutes, until softened.
3. Stir in zucchini, corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5–6 minutes until zucchini is just tender. Remove from heat.
4. In a mixing bowl, whisk eggs and milk together. Stir in half the shredded cheese.
5. Spread the sautéed veggie mixture evenly in the prepared baking dish. Scatter cherry tomatoes on top.
6. Pour the egg mixture over the vegetables, then top with remaining shredded cheeses.
7. Bake uncovered for 25–30 minutes, or until the center is set and the top is golden and bubbling.
8. Let cool for 5–10 minutes before slicing. Garnish with fresh cilantro or parsley if desired.

Variations :

• Add cooked ground beef, turkey, or chorizo to the vegetable mixture for a meatier version.
• Swap out black beans for pinto beans or omit them entirely.
• Add chopped bell peppers or spinach for an extra veggie boost.

Tips :

• Use freshly grated cheese for the best melt and flavor.
• Letting the bake rest before slicing helps the pieces hold their shape.
• Store leftovers in the fridge and reheat gently in the oven or microwave.

This Tex-Mex Zucchini Bake is the definition of feel-good food—warm, satisfying, and packed with flavor.