Zucchini Taco Casserole

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. Grab some sour cream and fresh limes as toppings and this Zucchini Taco Casserole will be a hit!

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.

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:

  1. High in fiber
  2. Good source of protein
  3. Gluten free
  4. Great source of iron and magnesium
  5. 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

Zucchini Taco Casserole

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients

  • 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
  • 1 cup salsa
  • 1 (1 ounce) packet taco seasoning
  • 1 cup shredded Mexican blend cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare quinoa according to package directions.
  3. In a large skillet, saute turkey and onions until turkey is cooked through and no longer pink.
  4. In a large bowl, toss together turkey, quinoa, zucchini, pepper, beans, salsa, and taco seasoning until seasoning is completely incorporated.
  5. Dump mixture into a greased 9 x 13 inch pan and top with one cup of Mexican blend cheese.
  6. Bake for 25 minutes or until zucchini and peppers have completely cooked through, and cheese begins to bubble on top.
  7. Serve with your favorite taco toppings.
  8. We love ours with avocado, cilantro, and sour cream.
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6 Responses to “Zucchini Taco Casserole”

  1. Maribeth Clarke
    I made this the other night. I totally expected a mini family revolt, as we tend to not like "things together" i.e. casserole style. The pre-dinner discussion was no one had eaten it, including the cook, so we were "going to try it, and if we didn't like it, we could express that and no one would have hurt feelings. I wanted an easy and fast cooking experience. We changed several things to make this recipe work for our family. We used ground sirloin instead of turkey, frozen brown rice (pre-microwaved for 3 minutes) instead of quinoa (we only used 1 1/2 cups because that is what came in the package), peeled and deseeded, then diced the zucchini and pre-microwaved it for 2 minutes (to jump start the cooking time), left out the red pepper, drained 1 can pinto beans instead of black ones, used the salsa (added it to the meat and wish I had added the taco seasoning to the meat with it to get it to pre-dissolve better; so, as not to have as strong of a chili powder hit as ours had. We also added two cups of frozen yellow corn pre-microwaved for 5 minutes. Added about 3 tablespoons of butter for richness and we did doubled plus the cheese on top and added a dallop of sour cream to each serving (and some even had ranch dressing as a topper). We mixed the ingredient (minus the sour cream all together and baked it for 30 minutes. The vote was to have warmed leftovers in a warmed flour tortilla and to add this recipe occasionally to the dinner lineup. Pleasantly happy with the outcome. Even my picky spouse voted for it again. Happy and surprised indeed!

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