Great way to use up the ever-plentiful summertime squash. Very flexible recipe. Definitely a very yummy family favorite. Love to serve it over rice or millet. It can be easily adjusted to suit your tastes. I have used shredded cooked chicken in place of the beef. I have also added other garden veggies that I needed to use up.

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Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir the ground beef in a skillet over medium heat until brown and crumbly, breaking the meat apart as it cooks, about 10 minutes. Drain off excess grease. Set the beef aside.

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  • Preheat oven to 400 degrees F (200 degrees C). Spread the bottom of a 9x13-inch baking dish with about 1 teaspoon of olive oil.

  • Pour the remaining olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes. Sprinkle with salt and black pepper, and mix in the tomato paste, chili powder, and cumin. Allow the mixture to simmer until the spices are fragrant, about 1 minute. Remove from heat.

  • Stir in the browned ground beef, black beans, kidney beans, corn, and 1/4 cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish. Top with remaining 1/4 cup of Parmesan cheese, and cover the dish with foil.

  • Bake in the preheated oven until bubbling in the center, 20 to 25 minutes; remove the foil, return to oven, and bake until the cheese is browned, 5 to 10 more minutes. Sprinkle the remaining green onions (green tops) and cilantro over the top.

Nutrition Facts

281 calories; protein 17g 34% DV; carbohydrates 20g 7% DV; fat 15.8g 24% DV; cholesterol 38.8mg 13% DV; sodium 297.8mg 12% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/12/2010
This was a very good recipe although kindof time consuming to make. My son thought it was too spicy but it was a great recipe for the adults! Read More
(7)

Most helpful critical review

Rating: 3 stars
08/23/2012
Tex-Mex Squash Bake Haiku: "I made this in half. And swapped out Parmesan too. Didn't think it'd jive." For the flavors going into this I was skeptical about using Parmesan so I went with a Mexi-blend of shredded cheese instead. Halving the recipe (using black bean) made an ideal amount but it got a bit dry in the oven without having any moisture (diced tomatoes or tomato sauce maybe?) It tasted good and I was happy to use a pile of zucchini that my garden recently exploded with but I think next time I'll just let it warm in the skillet mixed together and just let cheese melt on top at serving. Oh and it was nummy to scoop it up with a blob of salsa onto a tortilla chip. Read More
(1)
19 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/12/2010
This was a very good recipe although kindof time consuming to make. My son thought it was too spicy but it was a great recipe for the adults! Read More
(7)
Rating: 5 stars
08/08/2011
Great recipe for using up garden zucchini! I made a few adjustments - added 2 jalapeno peppers used less olive oil and a lot more cumin. Otherwise followed recipe. Will make again but next time I probably won't put it in the oven since I think it is great just as a stir fry. Great with diced tomatoes and lots of fresh cilantro on top. Read More
(6)
Rating: 5 stars
04/29/2013
I really liked this.. I used ground turkey and probably more zucchini than the recipe called for. I forgot the corn and topped this with a mexican cheese blend. I have some leftovers so it hink I will put them in wraps and have them for work lunches next week. Made this again...almost 3 years later Subbed hominy for corn and used chicken. Stll delish. I like that it doesnt use a lot of cheese Read More
(5)
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Rating: 4 stars
07/08/2013
This was very good and I'd certainly make it again. I found that I needed to add liquid to the pan several times. I had a bit of vegetable broth that I added while sauteing the vegetables and then when I added the tomato paste I needed to mix in some water. Even with the addition of liquid it still was a bit dry after baking. I think next time I'll use a can of Rotel with the juices instead of the tomato paste. All in all this recipe is easily adaptable to your liking and we all enjoyed it served over quinoa. Read More
(4)
Rating: 5 stars
09/01/2010
What a great way to use some of the extra squash from the garden! On top of that the taste was great also. Easy to make recipe and the flavors blend well. Must say the left overs were outstanding the next day both cold and warmed. Thanks for the wonderful easy meal recipe. Read More
(4)
Rating: 3 stars
08/23/2012
Tex-Mex Squash Bake Haiku: "I made this in half. And swapped out Parmesan too. Didn't think it'd jive." For the flavors going into this I was skeptical about using Parmesan so I went with a Mexi-blend of shredded cheese instead. Halving the recipe (using black bean) made an ideal amount but it got a bit dry in the oven without having any moisture (diced tomatoes or tomato sauce maybe?) It tasted good and I was happy to use a pile of zucchini that my garden recently exploded with but I think next time I'll just let it warm in the skillet mixed together and just let cheese melt on top at serving. Oh and it was nummy to scoop it up with a blob of salsa onto a tortilla chip. Read More
(1)
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Rating: 5 stars
09/08/2013
This was one of those nights where "I have w x y and z to use up... let's see if I can find a recipe to use them all." Often those experiments turn out meh but this was a pleasant surprise! OK I admit I made quite a few tweaks but I think I kept the 'essence' of the recipe the same. It turned out great! As written I think there is far too much chili powder especially considering the jalapeno (I used some roasted medium/hot hatch chilies which were great with a decent amount of kick). I used about 1.5 teaspoons of chili powder and 1.5 teaspoons of cumin which balanced with the other chilies was great for my taste preferences. I did need quite a bit of salt though. I used three zucchini which I would call 'average' size which equaled about 8 cups of chopped. I was a bit worried that this would make it a "zucchini with a little bit of other stuff" dish but the ratios actually turned out great. I also used two ears of fresh corn 4 cups of black beans (no kidney) yellow onion instead of green green instead of red pepper can of diced tomatoes instead of paste and shredded mex cheese because that's what I had on hand. I didn't bake it but served it up chili style with a dollop of sour cream and tortilla chips to dip. Mmm mmm good! Read More
Rating: 5 stars
10/03/2012
This was awesome! Took awhile to make but my kids loved it! Will make again. Read More
Rating: 5 stars
08/31/2012
Mmm. Perfect amounts of seasoning. Read More
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