If you’re craving a weeknight dinner that’s both comforting and nutritious, this Tex-Mex Zucchini Beef Bake delivers in every bite. Packed with lean ground beef, tender zucchini, sweet corn, and hearty black beans, it’s a protein- and fiber-rich dish that satisfies without the heaviness. The vibrant combination of vegetables and Tex-Mex spices makes it a flavorful favorite even for picky eaters.
This bake is especially perfect when zucchini is in season, allowing you to make the most of fresh summer produce. The taco seasoning infuses the beef and vegetables with a smoky, spicy depth that brings the dish together, while the creamy egg and cheese mixture binds it all into a golden, bubbly casserole.
It’s a great option for meal prep—slice it up and enjoy it throughout the week for lunch or dinner. You can also customize it easily with extra veggies or swap in ground turkey or chicken for a lighter twist.
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Whether served solo or with a side of rice or tortilla chips, this casserole is an easy, crowd-pleasing solution for busy evenings.
Servings and timing:
Total time: 50 minutes
Yield: 6 servings
Ingredients :
- 1 lb ground beef
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning (store-bought or homemade)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- Chopped fresh cilantro or parsley, for garnish (optional)
Instructions:
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