Tex-Mex Zucchini Beef Bake

Instructions:

1. Preheat oven:
   Set oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Brown the beef:
   In a skillet over medium heat, cook ground beef with taco seasoning until browned. Drain grease and set aside.
3. Cook vegetables:
   In the same skillet, heat olive oil. Add onion and garlic; sauté for 2–3 minutes. Add zucchini and cook 5 minutes until tender. Stir in corn, black beans, and tomatoes. Cook for another 2 minutes, then remove from heat.
4. Prepare egg mixture:
   In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in the cooked beef and veggie mixture.
5. Assemble and bake:
   Pour the mixture into the greased baking dish. Sprinkle cheddar and pepper jack cheese on top. Bake uncovered for 25–30 minutes, or until golden and the center is set.
6. Cool and garnish:
   Let rest 5–10 minutes before slicing. Garnish with chopped cilantro or parsley if desired.

Variations :

• Swap beef for ground turkey or chorizo for a twist.
• Add chopped bell peppers or spinach for extra veggies.
• Spice it up with jalapeños or a splash of hot sauce.

Tips :

• Stir in a spoonful of sour cream or cream cheese to the egg mixture for a creamier texture.
• Great served with tortilla chips or wrapped in a warm flour tortilla for a hearty wrap.

This dish brings together all the best parts of Tex-Mex cuisine in one easy, cheesy, veggie-packed bake.