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In the world of culinary creativity, the Zesty Zucchini Salsa Verde Bake stands out as a vibrant and healthful dish that seamlessly combines fresh ingredients with bold flavors. This versatile recipe can effortlessly serve as either a main course or a side dish, making it a perfect addition to any meal. With the rising popularity of plant-based diets, zucchini has emerged as a darling ingredient in kitchens around the globe. This dish not only highlights zucchini's adaptability but also utilizes salsa verde—a zesty sauce that elevates the overall flavor profile. Whether you’re a seasoned cook or a kitchen novice, this Zesty Zucchini Salsa Verde Bake offers a satisfying and nutritious option for any occasion.

Zucchini Salsa Verde Bake

Discover the vibrant flavors of the Zesty Zucchini Salsa Verde Bake, a delicious and nutritious dish that’s perfect for any meal. This recipe showcases the versatility of zucchini combined with zesty salsa verde, black beans, corn, and cheese, creating a satisfying blend of textures and tastes. Ideal as a main course or a side, this bake is not only packed with essential nutrients but also a celebration of fresh ingredients that everyone will love. Give it a try for a wholesome dining experience!
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Ingredients
  

3 medium zucchini, thinly sliced

1 cup salsa verde (store-bought or homemade)

1 cup corn kernels (fresh or frozen)

1 cup black beans, drained and rinsed

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon chili powder

1 cup shredded Monterey Jack cheese

1/2 cup crumbled queso fresco

1/4 cup chopped fresh cilantro

2 tablespoons olive oil

Salt and pepper to taste

1 medium onion, finely chopped

2 cloves garlic, minced

Juice of 1 lime

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Zucchini: In a large bowl, toss the sliced zucchini with a sprinkle of salt and let them sit for about 10 minutes to draw out moisture. Afterward, gently pat them dry with paper towels.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic, cumin, and chili powder; cook for another 1-2 minutes until fragrant.

        Combine Ingredients: In the skillet, stir in the salsa verde, corn, black beans, diced tomatoes, and lime juice. Season with salt and pepper to taste. Let the mixture cook for about 3-4 minutes, gently stirring to combine all flavors.

          Layer the Bake: In a greased 9x13-inch baking dish, layer half of the zucchini slices at the bottom. Pour half of the salsa verde mixture over the zucchini, then sprinkle with half of the Monterey Jack cheese. Repeat the layers with the remaining zucchini, salsa verde mixture, and top with the remaining cheese.

            Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.

              Add Finishing Touches: Once out of the oven, sprinkle the dish with crumbled queso fresco and fresh cilantro. Let it cool for about 5 minutes before serving.

                Serve: Slice into squares and serve warm as a main dish or side, garnished with extra cilantro if desired.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6