Let’s talk about vegetables. Do you ever find yourself at the end of the day and realize you didn’t have one vegetable throughout the day!? Or do you have picky kids who might not like eating vegetables? In this case I have a very super husband which is basically like one of my kids haha.
I have been trying to incorporate more vegetables into our meals to help everyone get in their daily vegetables. This recipe is PERFECT for sneaking them in and packing them with flavor. Serve this up with your favorite taco toppings and you’ll have a new taco Tuesday (or any day of the week!) favorite!
What’s in Zucchini Taco Casserole?
This recipe is great because you can add just about any vegetables or taco ingredients that you want. Here’s what we used, and a few suggestions for substituting!
- Ground Turkey – you can totally substitute ground beef if that’s the taco meat you prefer. My husband personally hates ground turkey so I’ve made this with both.
- Yellow Onion
- Cooked Quinoa – cooked brown or white rice can also be substituted. You’ll want to keep the measurement the same, so it will be about two cups of cooked rice.
- Chopped zucchini
- Red Pepper
- Black beans – you can add pinto beans if you prefer those instead!
- Salsa – use your favorite salsa! We usually stick with mild, but if you want to add a little spice, go ahead and add a medium or hot salsa.
- Taco Seasoning – we usually just buy this in order to save on time, but if you have a good homemade recipe, that works great too. You’ll want about 2 Tablespoons.
Related Article: Still can’t get enough zucchini? Try our Chicken Zucchini Casserole!
Health benefits of quinoa
We don’t use quinoa in a lot of recipes, and honestly I’m not sure why! After seeing how quick and easy it was to cook up a few cups, I think I will be incorporating it into my recipes more often.
Here are some of the health benefits of quinoa:
- High in fiber
- Good source of protein
- Gluten free
- Great source of iron and magnesium
- Contains antioxidants
Zucchini Recipes on Six Sisters’ Stuff
Need to use up some zucchini from your garden? Here are a few of our favorite recipes!
Zucchini Parmesan Bake
Baked Zucchini Bites
Baked Zucchini Fries
Chicken Zucchini Casserole
Serves: 6
20 minPrep Time
25 minCook Time
45 minTotal Time
Save RecipeIngredients
- 2 cups cooked quinoa
- 1 pound ground turkey
- 1/2 onion (chopped)
- 2 zucchini (diced)
- 1 red bell pepper (diced)
- 1 (15.5 ounce) can black beans (rinsed and drained)
- 1 cup salsa
- 1 (1 ounce) package taco seasoning
- 1 cup shredded Mexican blend cheese
- 1 avocado (diced) - optional topping
- 2 Tablespoons cilantro (chopped) - optional topping
- 1/2 cup sour cream - optional topping
Instructions
- Preheat oven to 350 degrees.
- Prepare quinoa according to package directions.
- In a large skillet, saute turkey and onions 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 love ours with avocado, cilantro, and sour cream.
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