Tasty Mexican Zucchini Casserole

By

Mila

Published 19. August 2024

If you ask me, Mexican zucchini casserole is a total comfort food win.

This hearty dish brings together layers of fresh zucchini, seasoned ground beef, and melted cheese in a way that’ll make you forget you’re eating vegetables. The Mexican-inspired flavors come from everyday spices and a rich tomato sauce that seeps into every bite.

It’s topped with a generous helping of cheese that gets golden and bubbly in the oven, while the zucchini keeps its slight crunch. Black beans and corn add that classic Mexican food feeling we all know and love.

It’s a family-style meal that’s filling but not heavy, perfect for those nights when you want something that feels a bit special without too much fuss.

mexican zucchini casserole
Image: theamazingfood.com / All Rights reserved

Why You’ll Love This Zucchini Casserole

  • Quick preparation – Ready in just 35 minutes, this casserole is perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen.
  • Budget-friendly ingredients – Using simple pantry staples and fresh zucchini, this recipe won’t break the bank but still delivers great flavor.
  • Sneaky vegetables – It’s a clever way to add more vegetables to your diet, especially for kids or picky eaters who might normally skip their greens.
  • Mexican-inspired flavors – The combination of jalapeños, cheese, and zucchini gives you a tasty twist on traditional casseroles with just the right amount of kick.

What Kind of Zucchini Should I Use?

For this casserole, medium-sized zucchini (about 6-8 inches long) are your best bet since they have tender flesh and smaller seeds than larger ones. The really big zucchini you might find at the end of summer tend to be watery and have tough seeds, so it’s best to avoid those for this recipe. When shopping, look for zucchini that feel firm and heavy for their size, with smooth, blemish-free dark green skin. Before grating, there’s no need to peel your zucchini – just give it a good wash and trim off the ends.

mexican zucchini casserole
Image: theamazingfood.com / All Rights reserved

Options for Substitutions

This easy Mexican-inspired casserole can be adapted with several simple swaps:

  • Egg: For a vegan version, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes until it gels).
  • Canola oil: Any neutral cooking oil works here – try vegetable oil, light olive oil, or even melted butter.
  • Zucchini: Yellow summer squash works perfectly as a 1:1 replacement. Just make sure to drain well after grating.
  • Jalapeño: Swap with 1-2 tablespoons of diced green chiles from a can, or use poblano pepper for milder heat. If you want to skip the heat entirely, green bell pepper is fine too.
  • Pancake mix: You can use all-purpose flour mixed with 1/2 teaspoon baking powder and a pinch of sugar instead. Self-rising flour works too.
  • Cheddar cheese: Feel free to use Monterey Jack, Mexican blend, or pepper jack cheese – whatever you have in your fridge will work!

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking with zucchini is managing its high water content – be sure to thoroughly drain the grated zucchini by squeezing it in a clean kitchen towel, or you’ll end up with a watery casserole that won’t set properly. When working with jalapeños, remember that even after removing the seeds, the heat level can vary significantly, so taste a tiny bit first and adjust the amount to your preference – you can always add more, but you can’t take it away. For the perfect texture, avoid overmixing the batter once you’ve added the pancake mix, as this can make your casserole tough and dense instead of light and fluffy. To get that beautiful golden-brown top, switch your oven to broil for the last 2-3 minutes of cooking, but keep a close eye on it to prevent burning.

mexican zucchini casserole
Image: theamazingfood.com / All Rights reserved

What to Serve With Mexican Zucchini Casserole?

This savory zucchini casserole pairs really well with Mexican-inspired sides to round out your meal. A scoop of Spanish rice or cilantro-lime rice makes the perfect base, while some warm refried beans add extra protein and that authentic Mexican restaurant feel. I love serving this with a simple side salad of chopped romaine, diced tomatoes, and avocado dressed with lime juice and olive oil. For an extra kick, you could add a dollop of sour cream or some fresh pico de gallo right on top of the casserole.

Storage Instructions

Keep Fresh: This tasty Mexican zucchini casserole will stay good in the fridge for up to 3 days when kept in an airtight container. The flavors actually get better after a day as everything melds together nicely. Just make sure it’s completely cooled before storing to keep the texture at its best.

Freeze: If you want to save some for later, this casserole freezes well for up to 2 months. Wrap individual portions in plastic wrap, then place in a freezer bag. This makes it super easy to grab a portion whenever you need a quick meal!

Warm Up: To enjoy your leftover casserole, pop it in the microwave for 1-2 minutes or heat it in the oven at 350°F for about 15 minutes until it’s heated through. If it was frozen, thaw it overnight in the fridge first. Add a sprinkle of fresh cheese on top after reheating for extra yumminess!

Preparation Time 10-15 minutes
Cooking Time 18-20 minutes
Total Time 38-35 minutes
Level of Difficulty Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 300-350
  • Protein: 10-12 g
  • Fat: 18-22 g
  • Carbohydrates: 30-35 g

Ingredients

  • 1 egg
  • 1 tablespoon canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup grated zucchini
  • 1 tablespoon chopped jalapeño (seeds removed)
  • 1 tablespoon finely diced onion
  • 1/3 cup pancake mix
  • 2 tablespoons grated cheddar cheese

Step 1: Prepare the Wet Ingredients

In a small bowl, beat together the egg, oil, salt, and pepper until well combined.

This will serve as the base for your mixture.

Step 2: Add the Vegetables

Add the diced zucchini, jalapeño, and onion to the bowl with the wet ingredients.

Stir to coat the vegetables evenly with the egg mixture.

This ensures that all the vegetables are well seasoned.

Step 3: Mix in the Dry Ingredients

Stir in the biscuit mix and cheese into the vegetable mixture.

Combine until all the ingredients are thoroughly mixed and coated, ensuring there are no dry pockets of biscuit mix.

Step 4: Prepare the Baking Dish

Pour the mixture into a 15-ounce baking dish that has been coated with cooking spray.

Use a spatula to spread the mixture evenly in the dish, which will ensure even baking.

Step 5: Bake and Cool

Bake in a preheated oven at 375°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating the bake is done.

Remove from the oven and let it stand for 10 minutes before serving, allowing it to firm up slightly.

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