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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. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Best Casserole Recipe, taco casserole, Zucchini, Zucchini taco casserole
Servings: 6
Calories: 587kcal


  • Large Skillet
  • Mixing Bowl
  • 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:
  1. High in fiber
  2. Good source of protein
  3. Gluten free
  4. Great source of iron and magnesium
  5. 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