Zucchini Taco Casserole
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.
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.
Nutrition
Calories: 587kcalCarbohydrates: 67gProtein: 39gFat: 20gSaturated Fat: 7gCholesterol: 69mgSodium: 883mgPotassium: 1349mgFiber: 15gSugar: 6gVitamin A: 1734IUVitamin C: 44mgCalcium: 223mgIron: 6mg
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