Best 3 Mexican Zucchini Skillet Casserole Recipes

**Savor the Authentic Flavors of Mexican Zucchini Skillet Casserole: A Culinary Journey into Mexican Cuisine**

Embark on a tantalizing culinary adventure with our Mexican zucchini skillet casserole, a delectable dish that captures the vibrant essence of Mexican cuisine. This irresistible casserole boasts a symphony of flavors, textures, and colors, promising a delightful experience for your taste buds. Featuring tender zucchini, succulent corn, juicy tomatoes, aromatic onions, and a medley of Mexican spices, this skillet casserole is a true celebration of Mexican flavors. Accompanied by three additional recipes – a refreshing salsa verde, a zesty avocado crema, and a flavorful Mexican rice – this article offers a comprehensive guide to creating an authentic Mexican feast at home. Get ready to indulge in a culinary fiesta that will leave you craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN ZUCCHINI AND BEEF

Mexican Zucchini and Beef image

This keto Mexican zucchini and ground beef recipe is a simple dish made with low-cost ingredients. It's an easy low-carb, high-fat dinner recipe perfect for a busy weeknight dinner with minimal clean-up!

Provided by Lisa MarcAurele

Categories Main Course

Time 30m

Number Of Ingredients 10

Ingredients

2 medium zucchini (sliced and quartered)
1 1/2 pounds ground beef
2 cloves garlic (minced)
10 ounces Mexican style diced tomatoes with green chilis ((salsa or diced tomatoes could be used), canned)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes

Steps:

Brown ground beef with minced garlic, salt, and pepper. Cook over medium heat until meat is browned.
Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.
Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.

Nutrition Facts : Calories 315 kcal, Carbohydrate 5 g, Protein 21 g, Fat 23 g, Fiber 2 g, ServingSize 1 cup (approx), SaturatedFat 9 g, Cholesterol 81 mg, Sodium 498 mg, Sugar 3 g

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.

SKILLET ZUCCHINI CASSEROLE

Skillet Zucchini Casserole image

A one-skillet dish that makes a quick and wonderful meal by itself.

Provided by SAWMAN

Categories Fruits and Vegetables Vegetables Squash

Time 47m

Yield 4

Number Of Ingredients 18

Ingredients

½ pound bacon
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped celery
6 medium zucchini, cut into 1/4-inch slices
1 cup sliced fresh mushrooms
2 large ripe tomatoes, coarsely chopped
1 (14 ounce) can artichoke hearts, drained and chopped
1 (16 ounce) can pineapple chunks - drained with juice reserved
¼ cup juice from the can of pineapple
1 tablespoon soy sauce
salt and pepper to taste
1 teaspoon dried basil
¼ teaspoon garlic powder
½ teaspoon Italian seasoning
1 cup shredded Cheddar cheese
½ cup grated Parmesan cheese

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Pour off all but one tablespoon of bacon fat from the skillet.
Stir in the onion, green and red bell peppers, and celery to the skillet and cook over medium heat, stirring, for 2 minutes. Add the zucchini and mushrooms and cook 1 more minute. Stir in the tomatoes, artichoke hearts, pineapple and crumbled bacon.
Pour in the reserved pineapple juice and the soy sauce. Season with the salt and pepper, basil, garlic power and Italian seasoning. Cover and simmer over low heat for 10 minutes stirring occasionally. Do not over cook.
Sprinkle the Cheddar cheese on top of the vegetables and cook 2 more minutes, or until the cheese melts. Serve zucchini in the skillet topped with Parmesan cheese, if desired.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 50.1 g, Cholesterol 58.8 mg, Fat 21.1 g, Fiber 10.1 g, Protein 26.8 g, SaturatedFat 10.4 g, Sodium 1448.1 mg, Sugar 30.9 g

Tips:

Use a large skillet or Dutch oven to ensure that there is enough room for all the ingredients.
Make sure to cook the zucchini and corn until they are slightly tender but still have a slight crunch.
If you don't have a can of diced tomatoes with green chilies, you can substitute a can of diced tomatoes and a teaspoon of chili powder.
For a spicier casserole, add a teaspoon or two of chili powder or diced jalapeños.
Serve the casserole with your favorite toppings, such as sour cream, avocado, cilantro, or salsa.

Conclusion:

This Mexican zucchini skillet casserole is a quick, easy, and delicious meal that is perfect for a busy weeknight. It is packed with healthy vegetables and flavorful Mexican spices, and it is sure to be a hit with the whole family. Serve it with your favorite toppings, such as sour cream, avocado, cilantro, or salsa, and enjoy!