Description
This Zucchini Enchilada Casserole is a flavorful and healthy twist on traditional enchiladas, using zucchini strips instead of tortillas. Layers of zucchini, seasoned ground turkey (or plant-based meat), beans, corn, and cheese, all baked to perfection. A satisfying and delicious meal for any night of the week!
Ingredients
Zucchini:
- 4 medium zucchini (sliced lengthwise into thin strips)
Meat Mixture:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 pound ground turkey or plant-based meat
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
Additional Ingredients:
- 2 cups red enchilada sauce
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels
- 1 1/2 cups shredded Mexican cheese blend (or dairy-free alternative)
- 1/4 cup chopped cilantro (optional)
- sliced jalapeños and avocado (for serving, optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Onion and Meat: In a skillet, sauté onion, add garlic, then cook ground turkey until browned. Season with chili powder, cumin, paprika, and salt. Mix in beans, corn, and enchilada sauce.
- Layer Casserole: Spread sauce in the baking dish, layer zucchini, meat mixture, cheese, and sauce. Repeat layers, finishing with zucchini, sauce, and cheese.
- Bake: Bake for 30–35 minutes until bubbly. Rest for 10 minutes before serving. Top with cilantro, jalapeños, and avocado if desired.
Notes
- For a vegetarian version, skip the meat and add more beans or a quinoa mix.
- To avoid watery zucchini, lightly salt slices and pat dry before layering.
