Best 3 Mexican Zucchini Casserole Recipes

Mexican zucchini casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. This casserole is made with fresh zucchini, corn, black beans, and a variety of Mexican spices, and it is topped with a layer of melted cheese. It is a great way to use up leftover zucchini, and it is also a healthy and nutritious meal that the whole family will enjoy.

Here are our top 3 tried and tested recipes!

MEXICAN ZUCCHINI CASSEROLE

Mexican Zucchini Casserole image

Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 egg
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded zucchini
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon finely chopped onion
1/3 cup biscuit/baking mix
2 tablespoons shredded cheddar cheese

Steps:

In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

SPICY MEXICAN STYLE ZUCCHINI CASSEROLE

Spicy Mexican Style Zucchini Casserole image

This spicy dish combines fresh zucchini, rice, beans and cayenne pepper to really spice up your summer. You may wish to adjust the spices to your taste- we like it hot! Serve with tortillas on the side to scoop up all of the goodies.

Provided by Leah IL

Categories Fruits and Vegetables Vegetables Squash

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 pounds zucchini, cubed
1 cup chopped onion
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon cayenne pepper, or to taste
1 cup cooked long-grain rice
1 cup cooked pinto beans
2 ½ cups salsa
1 ½ cups shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil.
Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 24.6 g, Cholesterol 27.2 mg, Fat 12.7 g, Fiber 5.8 g, Protein 12.5 g, SaturatedFat 6.1 g, Sodium 941.9 mg, Sugar 6.5 g

MEXICAN ZUCCHINI SKILLET CASSEROLE

Mexican Zucchini Skillet Casserole image

A flavorful one skillet meal the whole family will enjoy. Add additional toppings such as sour cream, green onion, or jalapenos.

Provided by Dawn

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound lean ground beef
½ medium onion, chopped
3 cloves garlic, chopped
salt and ground black pepper to taste
1 cup corn, black bean, and red pepper salsa (such as Desert Pepper Trading Company®)
1 teaspoon ground cumin
2 medium zucchini, cut into 1/4-inch chunks
2 Roma tomatoes, diced
½ cup shredded Cheddar cheese, or more to taste

Steps:

Heat a large skillet over medium heat. Add ground beef, onion, garlic, salt, and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes.
Add salsa and cumin to the skillet; reduce heat to low. Cover and simmer until flavors blend, about 5 minutes. Add zucchini and tomatoes. Cover and cook until zucchini is tender but not too soft, about 10 minutes more. Top with Cheddar cheese.

Nutrition Facts : Calories 353.1 calories, Carbohydrate 16.9 g, Cholesterol 83.3 mg, Fat 20.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 9.1 g, Sodium 482.4 mg, Sugar 5.2 g

Tips:

Choose the right zucchini. Look for medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are too large or have bruises or blemishes, as these may be bitter or have a tough texture.
Shred the zucchini evenly. This will help ensure that the zucchini cooks evenly in the casserole. You can use a box grater or a food processor fitted with a shredding blade to shred the zucchini.
Don't overcook the zucchini. Zucchini should be cooked until it is tender but still has a slight crunch. Overcooked zucchini will be mushy and watery.
Use a good quality cheese. The cheese is one of the main ingredients in this casserole, so it's important to use a good quality cheese that melts well. Cheddar, mozzarella, and Parmesan are all good choices.
Don't skimp on the spices. The spices add flavor and depth to the casserole. Be sure to use a generous amount of chili powder, cumin, and garlic powder.
Serve the casserole hot. This casserole is best served hot out of the oven. It can be served as a main course or a side dish.

Conclusion:

Mexican zucchini casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner recipe, give Mexican zucchini casserole a try.