Tex-Mex Zucchini Bake with Black Beans and Cheese - My Home Made Recipe

Ingredients

• 3 medium zucchini, about 1 1/2 lb (680 g), sliced into 1/4-inch half moons
• 1 teaspoon kosher salt, divided
• 1 tablespoon olive oil, plus more for the baking dish
• 1 (15 oz / 425 g) can black beans, rinsed and drained
• 1 cup (165 g) corn kernels, thawed if frozen
• 1 (10 oz / 283 g) can diced tomatoes with green chiles, well drained
• 1/2 cup (120 g) chunky salsa
• 1/2 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 cup (115 g) shredded cheddar cheese
• 1 cup (115 g) shredded Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges
• Optional toppings: sliced jalapeño, sour cream, avocado, crushed tortilla chips