Tex-Mex Zucchini Bake
Ingredients
4 medium zucchini, sliced into ¼-inch rounds
1 lb (450 g) lean ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced
1 can (10 oz/285 g) diced tomatoes with green chilies (such as Rotel), drained
1 cup corn kernels (fresh, frozen, or canned, drained)
1 can (15 oz/425 g) black beans, drained and rinsed
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp oregano
Salt and black pepper, to taste
1½ cups shredded Mexican cheese blend or cheddar
2 tbsp chopped fresh cilantro (optional)
Cooking spray or 1 tbsp olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat a skillet over medium heat. Cook the ground beef and onion until browned, about 6–8 minutes. Drain excess fat if needed.
Stir in the garlic and cook for 30 seconds.
Add the diced tomatoes, corn, black beans, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Simmer for 5 minutes.
Arrange half of the zucchini slices in the baking dish. Spread half of the meat mixture over the zucchini and sprinkle with half of the cheese.
Repeat with the remaining zucchini, meat mixture, and cheese.
Cover with 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 melted and bubbly.
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh cilantro if desired.
Serving Suggestions
Serve with sour cream, sliced avocado, salsa, or tortilla chips. A simple green salad also makes a great side.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
