Zucchini Taco Casserole Recipes

ZUCCHINI TACO SKILLET

Fight off inflammation with this healthy taco skillet which uses zucchini and lean ground beef.

Provided by Carolyn Williams PhD RD

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 4

Number Of Ingredients 11

Zucchini Taco Skillet image

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.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 21.5 g, Cholesterol 69 mg, Fat 17.2 g, Fiber 6.8 g, Protein 26.2 g, SaturatedFat 6.3 g, Sodium 689 mg, Sugar 4.2 g

Ingredients

1 teaspoon olive oil
¾ pound lean ground beef
1 ½ tablespoons reduced-sodium taco seasoning mix
¾ teaspoon kosher salt
1 (14.5 ounce) can no-salt-added fire-roasted tomatoes with juices
1 (14 ounce) can reduced-sodium black beans, rinsed and drained
1 cup fresh corn kernels
½ cup water
3 cups spiralized zucchini
⅓ cup shredded Cheddar cheese
¼ cup chopped green onion

BEST ZUCCHINI CASSEROLE

This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes.

Provided by Maria

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 8

Number Of Ingredients 8

Best Zucchini Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
Bake in the preheated oven for 45 minutes, or until top is golden brown.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 8.5 g, Cholesterol 61.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 143.8 mg, Sugar 3.3 g

Ingredients

8 cups diced zucchini
1 red bell pepper, chopped
1 cup cornflakes cereal
1 cup shredded Cheddar cheese
½ cup olive oil
1 teaspoon dried basil
2 eggs, beaten
salt and pepper to taste

ZUCCHINI TACOS

Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 11

Zucchini Tacos image

Steps:

In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.

Ingredients

1/4 cup extra-virgin olive oil
2 medium zucchini, cut into 1/2-inch rounds
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 cup finely chopped white onion (from 1 medium onion)
2 teaspoons minced garlic
1 tablespoon tomato paste
1 can (15 ounces) black beans, rinsed and drained
8 corn tortillas
Sour cream, crumbled goat cheese, sliced radishes, pickled jalapenos and carrots, and lime wedges, for serving