Zucchini Taco Casserole Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground turkey, black beans, and fresh zucchini layered with quinoa, peppers, salsa, and cheese. A lighter take on taco casserole with fresh vegetables and protein. Garnished with avocado and cilantro, baked until bubbly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cooked quinoa
- 1 pound ground turkey
- ½ onion (chopped)
- 2 zucchini (diced)
- 1 red bell pepper (diced)
- 1 (15.5 ounce) can black beans ( (rinsed and drained))
- 1 cup salsa
- 1 ounce taco seasoning
- 1 cup shredded Mexican cheese blend
- 1 avocado (diced (optional topping))
- 2 Tablespoon cilantro (chopped (optional topping))
- ½ cup sour cream ((optional topping))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 983mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 998mg
- Calcium
- 214mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 983MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.