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.
9x13-inch Baking Pan
- 2 cups 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)
Preheat oven to 350 degrees.
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.
Some of the health benefits of quinoa:
- High in fiber
- Good source of protein
- Gluten free
- Great source of iron and magnesium
- Contains antioxidants
Calories: 587kcal | Carbohydrates: 67g | Protein: 39g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 883mg | Potassium: 1349mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1734IU | Vitamin C: 44mg | Calcium: 223mg | Iron: 6mg