Mexican Zucchini Bake

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6

Ingredients

• 3 medium zucchini, sliced into ¼-inch rounds
• 1 tablespoon olive oil
• 1 pound (450 g) lean ground beef or ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• Salt and black pepper, to taste
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 1 can (10 oz/285 g) diced tomatoes with green chilies, drained
• 1 cup black beans, rinsed and drained
• 1½ cups shredded Mexican cheese blend
• ¼ cup chopped fresh cilantro (optional)
• Sliced jalapeños (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes.
3. Stir in the garlic and cook for 30 seconds.
4. Add the ground beef or turkey and cook until browned. Drain excess fat if needed.
5. Mix in the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
6. Stir in the corn, diced tomatoes with green chilies, and black beans. Simmer for 3–5 minutes.
7. Arrange half of the zucchini slices in the prepared baking dish.
8. Spread the meat mixture evenly over the zucchini.
9. Top with the remaining zucchini slices and sprinkle the shredded cheese evenly over the top.
10. Cover with foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10–15 minutes, until the zucchini is tender and the cheese is melted and golden.
12. Garnish with chopped cilantro and jalapeños, if desired.

Serving Suggestions

• Top with sour cream, salsa, or guacamole.
• Serve with Mexican rice or cilantro-lime rice.
• Enjoy with warm tortillas or tortilla chips.
• Add sliced avocado for extra freshness.

Tips

• Sprinkle a little salt over the zucchini slices and let them sit for 10 minutes before baking, then pat dry to reduce excess moisture.
• For a vegetarian version, replace the meat with an extra can of black beans or cooked lentils.
• Add a layer of crushed tortilla chips during the last 10 minutes of baking for a crunchy topping.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.