Go Back
If you're on the lookout for a dish that delights the taste buds while offering wholesome nutrition, look no further than the Baked Taco Zucchini Casserole. This vibrant and hearty meal combines the familiar flavors of classic tacos with the wholesome goodness of zucchini, making it a fantastic option for family dinners, potlucks, or cozy gatherings with friends. The appeal of this casserole lies not just in its robust flavor but also in its adaptability. Whether you need a gluten-free option or want to sneak in some extra veggies, this recipe can be tailored to fit various dietary preferences.

Baked Taco Zucchini Casserole

Discover the delicious Baked Taco Zucchini Casserole, a perfect blend of classic taco flavors and wholesome ingredients. This hearty dish features fresh zucchini, lean ground turkey, black beans, and corn, offering a nutritious twist that's both satisfying and flavorful. Ideal for family dinners and gatherings, it's easily adaptable to fit various dietary needs. Enjoy a comforting meal that’s packed with nutrients and can be customized for everyone's taste!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, thinly sliced

1 lb ground turkey (or beef for a richer flavor)

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, canned, or frozen)

1 can (10 oz) diced tomatoes with green chilies

1 packet taco seasoning (about 1 oz)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Base: In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and minced garlic. Sauté for about 3-5 minutes until the onion becomes translucent.

      Brown the Meat: Add the ground turkey (or beef) to the skillet. Cook for about 7-10 minutes, breaking it up with a spatula, until browned and fully cooked. Drain excess grease if necessary.

        Combine Ingredients: Stir in the taco seasoning, cumin, black beans, corn, and diced tomatoes. Allow this mixture to simmer for about 5 minutes, stirring occasionally. Season with salt and pepper to taste.

          Layer the Casserole: In a greased 9x13 inch baking dish, spread a thin layer of the meat mixture at the bottom. Then layer half of the zucchini slices over the meat mixture. Add half of the remaining meat mixture back over the zucchini, followed by half of the cheese. Repeat this layering process with the remaining zucchini, meat mixture, and top it with the remaining cheese.

            Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and slightly golden.

              Garnish and Serve: Once baked, remove from the oven and let it sit for 5 minutes. Garnish with fresh cilantro, if desired. Serve warm with a dollop of sour cream or Greek yogurt on top.

                Prep Time, Total Time, Servings: 15 min | 55 min | 6 servings