Tex-Mex Zucchini Bake 🌮🧀🥒

A hearty, cheesy, low-carb casserole packed with seasoned ground beef, zucchini, black beans, corn, and Tex-Mex flavors. Perfect for a family dinner or meal prep!

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 6

Ingredients

• 2 medium zucchini, sliced into ¼-inch rounds
• 1 lb (450 g) lean ground beef (or ground turkey)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 packet (1 oz) taco seasoning (or 2 tablespoons homemade)
• 1 (10 oz) can diced tomatoes with green chilies (such as Rotel), drained
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 1 cup black beans, rinsed and drained
• 1 cup salsa
• 1½ cups shredded Mexican cheese blend
• ¼ cup chopped fresh cilantro
• 2 green onions, sliced
• Salt and black pepper, to taste

Optional Toppings

• Sour cream
• Diced avocado
• Jalapeño slices
• Fresh tomatoes
• Crushed tortilla chips
• Lime wedges

Instructions

1. Prepare the Oven

• Preheat oven to 375°F (190°C).
• Grease a 9×13-inch baking dish.

2. Cook the Meat

• Heat olive oil in a large skillet over medium-high heat.
• Cook onion for 3–4 minutes until softened.
• Add garlic and cook for 30 seconds.
• Add ground beef and cook until browned.
• Drain excess grease.

3. Season

• Stir in taco seasoning and ¼ cup water.
• Simmer for 2–3 minutes.
• Add diced tomatoes, salsa, corn, and black beans.
• Cook another 3–4 minutes.

4. Assemble

• Arrange half of the zucchini slices in the baking dish.
• Spread half of the beef mixture over the zucchini.
• Sprinkle with ¾ cup cheese.
• Repeat with remaining zucchini, beef mixture, and remaining cheese.

5. Bake

• Cover with foil and bake for 25 minutes.
• Remove foil and bake another 10–15 minutes, until the cheese is bubbly and lightly browned and the zucchini is tender.

6. Garnish

• Let rest for 5–10 minutes.
• Sprinkle with cilantro and green onions.
• Serve with your favorite toppings.

Nutrition (Approximate Per Serving)

• Calories: 380
• Protein: 28 g
• Carbohydrates: 17 g
• Fiber: 5 g
• Net Carbs: 12 g
• Fat: 22 g
• Saturated Fat: 9 g

Variations

• Low-Carb/Keto: Omit the corn and black beans; add diced bell peppers or mushrooms.
• Vegetarian: Replace the beef with plant-based crumbles or extra beans.
• Spicy: Add chopped jalapeños, chipotle peppers, or extra hot salsa.
• Extra Veggies: Mix in spinach, mushrooms, or diced bell peppers.
• Chicken Version: Use shredded rotisserie chicken instead of ground beef.

Serving Ideas

• Mexican rice
• Cilantro-lime cauliflower rice
• Fresh green salad
• Guacamole and tortilla chips
• Warm flour or corn tortillas

This Tex-Mex Zucchini Bake reheats well, making it an excellent choice for meal prep. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.