A comforting, cheesy casserole made with tender zucchini, seasoned lean ground beef, cottage cheese, peppers, salsa, and plenty of melted cheese. Cottage cheese adds extra protein and a creamy texture, while Tex-Mex spices give it a bold taco-style flavor.
Ingredients
For the Zucchini Bake
- 3 medium zucchini, sliced into thin rounds or half-moons
- 1 lb (450 g) lean ground beef
- ½ cup cottage cheese
- 1 small onion, finely diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- ⅓ cup salsa, preferably low-sugar
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack or mozzarella cheese
Optional Toppings
- Fresh cilantro
- Sliced green onions
- Diced avocado
- Jalapeño slices
- Sour cream or Greek yogurt
- Extra salsa
- Lime wedges
Instructions
1. Prepare the zucchini
Preheat your oven to 375°F (190°C).
Lightly grease a 9×9-inch or similar baking dish.
Slice the zucchini evenly. Place it on paper towels and gently pat it dry.
Important: Zucchini releases quite a bit of water while baking, so drying it first helps prevent a watery casserole.
2. Cook the beef mixture
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the diced onion and bell pepper. Cook for about 3–4 minutes, until they begin to soften.
Add the minced garlic and cook for another 30 seconds.
Add the ground beef and cook for 5–7 minutes, breaking it apart with a spatula, until browned and cooked through.
Drain excess grease if necessary.
3. Add the Tex-Mex flavor
Stir in:
- Salsa
- Chili powder
- Cumin
- Smoked paprika
- Garlic powder
- Oregano
- Salt
- Black pepper
Cook for another 2–3 minutes, stirring occasionally.
The mixture should smell smoky, savory, and slightly spicy.
4. Prepare the creamy protein layer
Place the ½ cup cottage cheese in a bowl.
Stir until relatively smooth. If you prefer a completely creamy texture, blend the cottage cheese briefly before using it.
5. Combine
In a large bowl, add:
- Dried zucchini
- Seasoned beef mixture
- Cottage cheese
Gently mix everything together until evenly combined.
6. Transfer to the baking dish
Spread the mixture evenly into the greased baking dish.
Smooth the top with a spatula.
7. Add the cheese
Sprinkle the cheddar evenly over the top.
Add the Monterey Jack or mozzarella over the cheddar.
For an extra-cheesy top, you can add another small handful of shredded cheese.
8. Bake
Place the dish in the preheated oven.
Bake uncovered for approximately 30–35 minutes, until:
- The zucchini is tender
- The filling is hot and bubbling
- The cheese is completely melted
- The top is lightly golden
The cooking time can vary depending on how thickly the zucchini is sliced and how much moisture it contains.
9. Rest before serving
Remove from the oven and let it rest for 5–10 minutes.
This allows the casserole to settle and makes it easier to scoop clean portions.
10. Garnish and serve
Top with fresh cilantro and green onions.
For extra Tex-Mex flavor, serve with:
- Avocado
- Salsa
- Jalapeños
- Greek yogurt or sour cream
- Fresh lime juice
Easy Variations
More spicy: Add diced jalapeño or a pinch of cayenne.
Chicken version: Replace ground beef with ground chicken or cooked shredded chicken.
Turkey version: Use lean ground turkey for a lighter variation.
Extra vegetables: Add diced tomatoes, mushrooms, spinach, or a little corn.
Lower-carb: Skip the corn and beans and keep the recipe focused on zucchini, meat, cheese, and the creamy base.
Extra protein: Increase the cottage cheese slightly or use a leaner ground meat.
Storage
Allow leftovers to cool before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Microwave individual portions until hot, or reheat in a 350°F (175°C) oven until warmed through.
- For a crispier cheese topping, use the oven rather than the microwave.
Q&A
Q: Why is my zucchini bake watery?
Zucchini naturally releases water during cooking. Patting the zucchini dry before assembling the casserole is one of the easiest ways to reduce excess liquid.
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey or ground chicken works well as a substitute for ground beef.
Q: Can I make this ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it until you’re ready to bake. Add a little extra baking time if it’s going directly from the refrigerator to the oven.
Q: Can I use mozzarella instead of Monterey Jack?
Absolutely. Mozzarella gives you a mild flavor and a very stretchy, cheesy topping.
Q: Can I make it spicier?
Yes. Add jalapeños, hot salsa, extra chili powder, or a small amount of cayenne pepper.
Q: What should I serve with it?
A simple green salad, avocado, salsa, lime wedges, or roasted vegetables make good accompaniments.
Q: Is it good for meal prep?
Yes. It stores and reheats well, making it convenient for several meals. Similar versions are commonly prepared as meal-prep casseroles.
Q: How many servings does it make?
This recipe makes approximately 6 servings.
Final result: tender zucchini + seasoned Tex-Mex beef + creamy cottage cheese + bubbling melted cheese = a hearty, cheesy dinner that’s perfect for a weeknight meal.