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Easy Mexican Zucchini Casserole Bake

A close-up of a square serving of Mexican Zucchini Casserole layered with zucchini slices, seasoned ground meat, and melted cheddar cheese.
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Make this simple, cheesy Mexican Zucchini Casserole for a quick weeknight dinner. This Southwestern Zucchini Bake uses taco seasoning for great flavor and is a satisfying, low carb option.

Ingredients

Scale
  • 2 medium zucchini, thinly sliced
  • 1 tablespoon olive oil
  • 1 pound ground turkey or lean ground beef
  • 1 small onion, chopped
  • 1 cup frozen corn kernels
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 packet (1 ounce) taco seasoning mix
  • 1/2 cup water
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup crushed tortilla chips (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large skillet, heat the olive oil over medium heat. Add the ground meat and cook, breaking it apart, until browned. Drain any excess fat.
  3. Add the chopped onion to the skillet and cook until softened, about 3 minutes.
  4. Stir in the corn, diced tomatoes with chilies, taco seasoning, and water. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to combine.
  5. In the prepared baking dish, create a layer using half of the sliced zucchini.
  6. Spoon half of the meat and vegetable mixture over the zucchini layer. Sprinkle with half of the shredded cheese.
  7. Repeat the layers: remaining zucchini, remaining meat mixture, and top with the remaining cheese.
  8. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  9. If using, sprinkle the crushed tortilla chips over the top during the last 5 minutes of baking.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • For a Keto Friendly Zucchini Bake, omit the corn and use only low-carb vegetables like bell peppers instead.
  • You can prepare this casserole up to the point of baking one day ahead. Cover and refrigerate, then add 10 minutes to the baking time if cooking straight from the refrigerator.
  • Use your favorite brand of taco seasoning for the best flavor in this Cheesy Mexican Vegetable Casserole.

Nutrition

Find it online: https://mayaplate.com/mexican-zucchini-casserole-recipe/