Zucchini Taco Casserole Recipe
Taking all of our leftover zucchini squash from the garden and throwing it into our favorite taco casserole! You'll love this healthy twist on a traditional Mexican food favorite.
Serving6 servings
Ingredients
- 2 cups cooked quinoa
- 1 pound ground turkey
- ½ onion, chopped
- 2 zucchini, diced
- 1 red bell pepper, diced
- 1 (15.5 ounce) 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.
Notes
Add any vegetable or taco ingredients to this recipe that you want. Just note that the nutritional calculations can vary from recipe to recipe depending on the ingredients you include.
Nutrition
Calories: 587 kcal · Carbohydrates: 67 g · Protein: 39 g · Fat: 20 g · Saturated Fat: 7 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 69 mg · Sodium: 883 mg · Potassium: 1349 mg · Fiber: 15 g · Sugar: 6 g · Vitamin A: 1734 IU · Vitamin C: 44 mg · Calcium: 223 mg · Iron: 6 mg