Ingredients
- 3 medium zucchini, sliced
- 2 cups cooked chicken, shredded or diced
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn (fresh, frozen, or canned)
- 1 medium tomato, diced
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/2 cup ranch dressing
- 1/4 cup cooked bacon, crumbled
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 tablespoons melted butter
- Salt and pepper to taste
- Fresh cilantro or green onions, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, toss the sliced zucchini with olive oil, garlic powder, salt, and pepper. Spread the zucchini evenly in the bottom of the prepared baking dish.
- In a separate bowl, combine the cooked chicken, black beans, corn, diced tomato, taco seasoning, ranch dressing, and crumbled bacon. Mix well and then spread this mixture evenly over the zucchini layer.
- Sprinkle the shredded cheddar and pepper jack cheese evenly over the top of the chicken and vegetable mixture.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool slightly. Garnish with fresh cilantro or green onions if desired. Serve warm and enjoy!
Notes
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten-Free, Dairy-Free (if dressing and cheese are substituted)