Zucchini Taco Casserole Recipes

ZUCCHINI TACO SKILLET

Zucchini Taco Skillet image

Fight off inflammation with this healthy taco skillet which uses zucchini and lean ground beef.

Provided by Carolyn Williams PhD RD

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
¾ pound lean ground beef
1 ½ tablespoons reduced-sodium taco seasoning mix
¾ teaspoon kosher salt
1 (14.5 ounce) can no-salt-added fire-roasted tomatoes with juices
1 (14 ounce) can reduced-sodium black beans, rinsed and drained
1 cup fresh corn kernels
½ cup water
3 cups spiralized zucchini
⅓ cup shredded Cheddar cheese
¼ cup chopped green onion

Steps:

Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 21.5 g, Cholesterol 69 mg, Fat 17.2 g, Fiber 6.8 g, Protein 26.2 g, SaturatedFat 6.3 g, Sodium 689 mg, Sugar 4.2 g

TOMATO ZUCCHINI CASSEROLE

Tomato Zucchini Casserole image

This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.-Alison Relkov, Cochrane, Alberta

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 small zucchini, thinly sliced
1/4 cup butter, divided
2 medium tomatoes, thinly sliced
2 tablespoons finely chopped onion
1/2 cup dry bread crumbs

Steps:

In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture., In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender.

Nutrition Facts :

ZUCCHINI TACO CASSEROLE RECIPE

Zucchini Taco Casserole Recipe image

Yield 6

Number Of Ingredients 12

Ingredients

2 cups 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

Steps:

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.

Nutrition Facts : Servingsize 1 serving, Calories 1135 kcal, Fat 68 g, SaturatedFat 29 g, Cholesterol 413 mg, Sodium 1013 mg, Carbohydrate 16 g, Sugar 8 g, Protein 118 mg

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