Best 9 Zucchini Taco Casserole Recipes

ZUCCHINI BOAT WEIGHT WATCHERS TACO CASSEROLE

Steps:

• Cut zucchini length wise and scoop out inside.
• Preheat oven to 350.
• Cook ground turkey until brown and crumbled.
• Add 2/3 cup water, taco seasonings, corn, black beans.
• Stir together and scoop into zucchini boats.
• Bake on 350 for 15 minutes.
• Remove and top with your favorite toppings.

ZUCCHINI TACO SKILLET

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.

ZUCCHINI TACO CASSEROLE

Steps:

• Brown your ground beef, add onions, taco seasoning, and a can of Rotel tomatoes if you're feeling fancy.
• While your ground beef browns, slice your zucchini into quarter inch rounds. You'll want these thin so they cook quickly.
• Spread the zucchini rounds all over a greased casserole dish, this recipe works well in a 9×13″ dish or even an 8×8″ baking dish.
• Spread the taco meat mixture over the zucchini, trying your best to cover each zucchini round.
• Place in a 350-degree oven for 20 minutes.
• During the last five minutes, spread cheese all over the top and broil until brown and bubbly!
• Serve with taco toppings and enjoy!

ZUCCHINI-TORTILLA CASSEROLE (PASTEL AZTECA)

Steps:

• Preheat the oven to 350 degrees F.
• In a large heavy saute pan, add enough oil to come 2 inches up the sides of the pan. Heat the oil on medium-high heat. When hot, work in batches and quickly fry the tortillas for about 10 seconds on each side (they should still be pliable). Remove the tortillas from the heat and drain on a paper-towel-lined plate.
• In a medium saute pan over medium heat, heat 2 tablespoons vegetable oil and add the garlic and onion. Saute until the onion is translucent, about 3 minutes. Add the tomato puree. Cook for 10 minutes and turn the heat off.
• In a separate large saute pan over medium heat, melt the butter. Add the zucchini and corn. Cook for 2 minutes, and then add the chopped poblano chiles. Add 1/2 cup water to the mixture and cook for 4 more minutes. Season with salt and pepper.
• Spray a 9-by-13-inch baking dish with a nonstick cooking spray. Cover the bottom with about 4 tortillas. Add 1/2 cup of the tomato mixture on top of the tortillas. Top with 1 1/2 cups of the zucchini mixture. Add 1 cup of the cheese. Drizzle with 1/4 cup of Mexican crema. Sprinkle the first layer with some salt and pepper. Start on the second layer with the tortillas, then the tomato, zucchini, cheese and Mexican crema. Again sprinkle with some salt and pepper. Repeat for a third time, to finish off a third layer. Place the casserole into the oven until the cheese is melted, 10 to 15 minutes. Serve hot.

ZUCCHINI PIZZA CASSEROLE

Steps:

• Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

ZUCCHINI TACO CASSEROLE RECIPE

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.

TACO CASSEROLE RECIPE

Steps:

• Preheat oven to 400ºF
• Drain shredded zucchini in a colander, sprinkle with salt and let stand for 10 to 15 minutes. Squeeze out excess moisture.
• In a large bowl, combine zucchini, eggs, half of cheddar, and pepper jack cheese.
• Spray a 13 x 9" casserole dish with nonstick spray. Press mixture into the bottom of the dish and bake for 20 minutes.
• In a skillet over medium-high heat, brown ground beef until no longer pink. Drain fat. Add taco seasoning mix and 3/4 cup water. Cook until liquid is absorbed.
• Add sour cream and salsa to the meat and stir until combined.
• Spread the meat mixture evenly over the top the zucchini crust. Top with the remaining half of the cheeses.
• Bake until cheese is bubbly, approximately 20 minutes.

BAKED ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
• Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
• Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.

AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION

Steps:

• Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
• Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
• Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.