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When creating your Zesty Zucchini Salsa Verde Bake, seasoning is critical to achieving the perfect flavor balance. Start with the recommended spices in the recipe, but feel free to adjust them according to your personal taste. Here are some tips for enhancing flavors:

Zucchini Salsa Verde Bake

Discover the vibrant flavors of summer with the Zesty Zucchini Salsa Verde Bake, a healthy and delicious dish perfect for any occasion. This recipe highlights fresh zucchini, zesty salsa verde, corn, black beans, and creamy cheeses, creating a colorful meal that's rich in nutrition. Versatile and easy to prepare, it works beautifully as a main course or a side. Bring joy to your table with its bold tastes and delightful presentation—perfect for family dinners or gatherings!
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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 ground cumin

1 teaspoon chili powder

1 cup shredded Monterey Jack cheese

1/2 cup crumbled queso fresco

1/4 cup fresh cilantro, chopped

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: Begin by preheating your oven to 375°F (190°C) so it's ready for baking.

    Prepare the Zucchini: In a large bowl, sprinkle the sliced zucchini with salt. Allow it to sit for about 10 minutes to draw out excess moisture. Afterward, gently pat the slices dry with paper towels to remove any excess water.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes until it becomes translucent. Next, add the minced garlic, ground cumin, and chili powder, cooking for an additional 1-2 minutes until you can smell the fragrance wafting through the air.

        Combine Ingredients: Stir in the salsa verde, corn, black beans, diced tomatoes, and lime juice into the skillet. Season this mixture generously with salt and pepper to taste. Allow the mixture to cook for about 3-4 minutes, gently stirring to ensure all the flavors meld well.

          Layer the Bake: Grease a 9x13-inch baking dish with a bit of olive oil. Start by layering half of the zucchini slices evenly over the bottom of the dish. Pour half of the salsa verde mixture over the zucchini layer, then sprinkle half of the shredded Monterey Jack cheese on top. Repeat this process with the remaining zucchini, salsa verde mixture, and finish with the remaining cheese.

            Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After this, remove the foil and bake for an additional 15-20 minutes, or until the cheese becomes wonderfully bubbly and golden brown.

              Add Finishing Touches: Once out of the oven, immediately sprinkle the dish with crumbled queso fresco and freshly chopped cilantro. Let it cool for about 5 minutes to allow the flavors to settle before slicing.

                Serve: Cut into squares and serve warm as a delicious main dish or hearty side. For an extra pop of freshness, garnish with additional cilantro if desired.

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