Best 3 Mexican Zucchini Casserole Recipes

Embark on a culinary adventure with a tantalizing Mexican Zucchini Casserole, a symphony of flavors that will delight your taste buds. This delectable dish combines the vibrant zest of Mexican spices with the comforting textures of zucchini, corn, and cheese, resulting in a culinary masterpiece. Dive into the rich and spicy sauce, perfectly complementing the tender zucchini and sweet corn. Discover a hidden treasure trove of flavor variations, including a vegetarian option that caters to diverse dietary preferences. Prepare to be captivated by this versatile casserole, perfect for a hearty family meal, a potluck gathering, or a cozy night in.

Let's cook with our 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:

For a smoother casserole, use a food processor to grate the zucchini.
If you don't have a food processor, use a box grater with the largest holes.
Be sure to squeeze out as much excess moisture from the zucchini as possible before adding it to the casserole.
Use a large skillet to cook the zucchini, so that it has plenty of room to brown.
Don't overcrowd the skillet, or the zucchini will steam instead of brown.
Use a sharp knife to dice the onion and bell pepper.
Be sure to cook the onion and bell pepper until they are softened.
Add the garlic and chili powder to the skillet and cook for 1 minute, or until fragrant.
Stir in the cooked zucchini, corn, black beans, and salsa. Bring to a simmer and cook for 10 minutes, or until the zucchini is heated through.
Pour the zucchini mixture into a greased 9x13 inch baking dish.
Top with the shredded cheese and bake for 20 minutes, or until the cheese is melted and bubbly.
Serve immediately with sour cream, guacamole, and salsa.

Conclusion:

This Mexican Zucchini Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give this Mexican Zucchini Casserole a try. You won't be disappointed!