Tex-Mex Zucchini Bake

🌮 Tex-Mex Zucchini Bake

Low-Carb Comfort Food Done Right

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 55 minutes

Ingredients

  • 4 medium zucchini, sliced into ¼-inch rounds
  • 1 pound (450 g) lean ground beef
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning (or 2 tablespoons homemade taco seasoning)
  • ½ cup salsa
  • 1 can (10 oz) diced tomatoes with green chilies, drained
  • 1 cup corn kernels (optional, omit for a lower-carb version)
  • 1 cup black beans, drained and rinsed (optional)
  • 2 cups shredded Mexican cheese blend or cheddar cheese
  • 4 oz (115 g) cream cheese, softened
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Chopped fresh cilantro, for garnish (optional)
  • Sliced green onions, for garnish (optional)

Instructions

1. Prepare the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Cook the Beef

Heat the olive oil in a large skillet over medium heat.

Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.

Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.

3. Season the Filling

Stir in the taco seasoning, salsa, diced tomatoes with green chilies, cumin, smoked paprika, and cream cheese.

Cook for 3–4 minutes, stirring until the cream cheese is completely melted and the mixture is creamy.

If using, stir in the corn and black beans.

4. Assemble the Casserole

Arrange half of the zucchini slices in the prepared baking dish.

Spread half of the beef mixture over the zucchini.

Sprinkle with 1 cup of shredded cheese.

Repeat with the remaining zucchini, beef mixture, and the remaining cheese.

5. Bake

Cover the dish loosely with aluminum foil and bake for 25 minutes.

Remove the foil and bake for another 10–15 minutes, or until the zucchini is tender and the cheese is bubbly and lightly browned.

6. Rest and Serve

Let the casserole rest for 5–10 minutes before serving.

Garnish with chopped cilantro and sliced green onions if desired.

Serving Suggestions

  • Sour cream
  • Sliced avocado or guacamole
  • Fresh pico de gallo
  • Jalapeño slices
  • A simple green salad

Tips

  • For the best texture, lightly salt the zucchini slices and let them sit for 15 minutes. Pat them dry with paper towels before assembling the casserole to remove excess moisture.
  • Ground turkey or ground chicken can be substituted for the beef.
  • Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully, making this an excellent meal-prep recipe.
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