Tex-Mex Cheesy Zucchini Bake
Bold • Creamy • Low-Carb Option • Family Favorite
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A flavor-packed casserole with zucchini, chicken (or beef), Tex-Mex spices, and loads of melty cheese. Perfect for weeknight dinners, meal prep, or potlucks.
Ingredients (Serves 4–6)
Main
- 3 cups cooked shredded chicken
(or 450 g cooked ground chicken or beef) - 3 medium zucchini, sliced thin or grated & squeezed dry
- 1 cup cottage cheese (or ricotta for extra creaminess)
- 1½ cups shredded cheese blend
(Mexican blend, cheddar-jack, or cheddar + mozzarella) - 2 large eggs
Tex-Mex Flavor Base
- 1 cup diced tomatoes (drained well)
- ½ cup bell pepper, finely chopped
- ¼ cup red onion, finely chopped
- 1–2 tbsp chopped jalapeños (optional, heat)
Seasonings
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
Optional Toppings
- Sliced olives
- Fresh cilantro
- Extra cheese for broiling
Step-by-Step Instructions
1️⃣ Prep
- Preheat oven to 180°C / 350°F
- Grease an 8×8 inch (20×20 cm) baking dish
2️⃣ Handle the Zucchini (Very Important)
- Sprinkle zucchini with salt, rest 10 minutes
- Squeeze or pat dry thoroughly
(Prevents watery bake)
3️⃣ Make Creamy Tex-Mex Base
In a large bowl, whisk:
- Cottage cheese
- Eggs
- Chili powder, cumin, paprika
- Garlic & onion powder
- Salt & pepper
4️⃣ Combine
Fold in:
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- Cooked chicken or beef
- Zucchini
- Tomatoes, bell pepper, onion, jalapeño
- 1 cup shredded cheese
5️⃣ Bake
- Transfer mixture to baking dish
- Top with remaining ½ cup cheese
- Bake uncovered 35–40 minutes until bubbly & golden
6️⃣ Rest & Finish
- Rest 10 minutes before slicing
- Garnish with cilantro, olives, or sour cream (optional)
Nutrition (Approx. per serving, 1/6 bake)
- Calories: ~300–340 kcal
- Protein: ~30–36 g
- Fat: ~16–20 g
- Net Carbs: ~7–9 g
✔️ High-protein
✔️ Gluten-free
✔️ Low-carb friendly
Allergen & Dietary Information
- Dairy: Yes (cheese, cottage cheese)
- Eggs: Yes
- Gluten: None (as written)
- Nuts: Nut-free
- Keto-friendly: Yes (use full-fat dairy & low-carb tomatoes)
Q & A
Q: Can I make it vegetarian?
Yes! Replace meat with:
- Extra zucchini + mushrooms
- Or cooked cauliflower rice
Q: Can I freeze this?
Yes.
- Freeze baked or unbaked up to 2 months
- Thaw overnight before reheating
Q: Why is my bake watery?
Zucchini moisture is the #1 cause.
✔️ Salt & squeeze zucchini
✔️ Drain tomatoes very well
✔️ Let rest after baking
Q: Can I make it spicier?
Add:
- Extra jalapeños
- Chipotle powder
- Hot sauce before serving
Q: Best cheese for Tex-Mex flavor?
- Cheddar-Jack
- Mexican blend
- Sharp cheddar + mozzarella (best melt)
Q: How to reheat?
- Oven: 160°C / 325°F, 10–15 min
- Microwave: 1–2 min, covered
Serving Ideas
- With avocado slices or guacamole
- Over cauliflower rice
- With crunchy lettuce & lime dressing
