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