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Ingredients
1.5 lbs lean ground beef or ground turkey
3 medium zucchini, diced or quartered into bite-sized pieces
1 packet (1 oz) taco seasoning (or low-sodium Tex-Mex spice blend)
1/2 cup diced cherry tomatoes (plus extra sliced in half for topping)
1 small yellow onion, diced
2 cloves garlic, minced
1/2 cup sour cream or Greek yogurt
1 1/2 cups Mexican blend cheese (or cheddar & Monterey Jack), shredded and divided
1 tbsp olive oil
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Instructions
1. Prep Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Brown the Meat: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and ground beef (or turkey). Cook for 6–8 minutes, breaking it apart, until browned. Drain excess fat.
3. Season & Combine: Stir in the minced garlic, taco seasoning, and diced zucchini. Sauté for 3–4 minutes until the zucchini begins to soften slightly.
4. Mix Sauce & Cheese: Remove skillet from heat. Stir in the sour cream, diced cherry tomatoes, and 1 cup of the shredded Mexican cheese until combined.
5. Transfer & Bake: Spoon the mixture into the prepared baking dish. Top with remaining 1/2 cup of shredded cheese and press halved cherry tomatoes cut-side up across the top.
6. Bake & Serve: Bake uncovered for 25–30 minutes until the casserole is bubbly and the cheese is golden brown. Garnish with fresh cilantro before serving.
Comment “Bake” below if you love easy, low-carb Tex-Mex dinners! 🧀🇲🇽✨