This Zucchini Taco Casserole is a vibrant, flavor-packed twist on taco night that’s as wholesome as it is delicious. Layers of tender zucchini, savory ground meat, and gooey melted cheese come together in under 45 minutes, making it perfect for busy weeknights. The blend of Mexican and Tex-Mex spices creates a smoky, slightly spicy aroma that will have everyone gathering around the table.
Every bite is a satisfying mix of textures—crispy edges, creamy cheese, and hearty zucchini—while the bold flavors of cumin, chili, and fresh cilantro shine through. Packed with protein and fiber, this dish is a guilt-free way to enjoy comfort food. It’s a crowd-pleaser that’s as easy to make as it is to love!
What You’ll Need for Zucchini Taco Casserole
- 2 cups cooked quinoa (cook according to package directions)
- 1 pound ground turkey (or substitute with ground chicken or beef)
- ½ onion, chopped (yellow or white onion works best)
- 2 zucchini, diced (about 1/4-inch pieces for even cooking)
- 1 red bell pepper, diced (or use green or yellow bell pepper)
- 1 (15.5 ounce) can black beans, rinsed and drained
- 1 cup salsa (mild, medium, or hot, depending on your preference)
- 1 ounce taco seasoning (store-bought or homemade)
- 1 cup shredded Mexican cheese blend (or use cheddar or Monterey Jack)
- Optional toppings: 1 avocado (diced), 2 tablespoons cilantro (chopped), ½ cup sour cream
How to Make Zucchini Taco Casserole
- Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish.
- Cook the quinoa according to the package instructions and set aside.
- Cook the turkey and onion: In a large skillet, sauté the ground turkey and chopped onion over medium heat until the turkey is fully cooked and no longer pink, about 8-10 minutes.
- Combine the ingredients: In a large mixing bowl, toss together the cooked turkey, quinoa, diced zucchini, red bell pepper, black beans, salsa, and taco seasoning. Mix until everything is evenly coated with the seasoning.
- Assemble the casserole: Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the shredded Mexican cheese blend on top.
- Bake: Place the dish in the preheated oven and bake for 25 minutes, or until the zucchini and peppers are tender, and the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool for 5 minutes. Top with optional toppings like diced avocado, chopped cilantro, and a dollop of sour cream. Enjoy!
Creative Toppings to Elevate Your Casserole
While avocado, cilantro, and sour cream are classic toppings, don’t be afraid to get creative! Try adding a dollop of guacamole or a drizzle of chipotle mayo for extra flavor. For a fresh crunch, sprinkle on some shredded lettuce or diced tomatoes. If you love heat, a few slices of pickled jalapeños or a splash of hot sauce will do the trick.
Perfect Pairings for Serving
This zucchini taco casserole is hearty on its own, but it pairs beautifully with a side of cornbread or a simple green salad dressed with lime vinaigrette. For a fun twist, serve it alongside tortilla chips for scooping up every delicious bite. Don’t forget a refreshing drink like sparkling limeade or iced horchata to complete the meal!
Storing and Reheating Made Easy
Leftovers? No problem! Store the casserole in an airtight container in the fridge for up to 3 days. To reheat, simply microwave individual portions for 1-2 minutes or bake in the oven at 350°F until warmed through. For a crispy cheese topping, broil for the last 1-2 minutes. Pro tip: Freeze portions in freezer-safe containers for up to 2 months—just thaw and reheat when you’re ready to enjoy!
Quick Swaps for Recipe Variations
This recipe is super versatile! Swap ground turkey for ground beef, chicken, or even plant-based crumbles for a vegetarian option. Not a fan of quinoa? Use cauliflower rice or cooked brown rice instead. You can also mix up the veggies—try corn, mushrooms, or spinach for a new twist. The possibilities are endless!
Time-Saving Tips for Busy Cooks
Short on time? Prep your ingredients ahead! Cook the quinoa and chop the zucchini, pepper, and onion the night before. You can also use a pre-made taco seasoning or double the batch and freeze half for another meal. Bonus tip: Use a food processor to quickly dice your veggies—it’s a game-changer!
Zucchini Taco Casserole
Ingredients
- 2 cups cooked quinoa
- 1 pound ground turkey
- ½ onion, chopped
- 2 zucchini, diced
- 1 red bell pepper, diced
- 1 can black beans rinsed and drained
- 1 cup salsa
- 1 ounce taco seasoning
- 1 cup shredded Mexican cheese blend
- 1 avocado, diced optional topping
- 2 Tablespoons cilantro, chopped optional topping
- ½ cup sour cream optional topping
Instructions
- Preheat oven to 350℉.
- Prepare quinoa according to package directions.
- In a large skillet, saute turkey and onion until turkey is cooked through and no longer pink.
- In a large bowl, toss together turkey, quinoa, zucchini, pepper, beans, salsa, and taco seasoning until seasoning is completely incorporated.
- Dump mixture into a greased 9 x 13 inch pan and top with Mexican blend cheese.
- Bake for 25 minutes or until zucchini and peppers have completely cooked through, and cheese begins to bubble on top.
- Serve with your favorite taco toppings.
- We serve ours with avocado, cilantro, and sour cream.