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The key to a successful baked taco zucchini casserole lies not only in the ingredients used but also in how they are layered. Proper layering ensures that each bite is bursting with flavor and texture. Start by spreading a thin layer of the meat mixture (or your plant-based substitute) at the bottom of your baking dish. This will help the zucchini maintain its structure while absorbing flavors.

Baked Taco Zucchini Casserole

Discover the delicious Baked Taco Zucchini Casserole, a healthy twist on classic tacos! This delightful recipe swaps traditional taco shells for zucchini, creating a nutritious and satisfying dish. Packed with seasoned ground turkey or beef, black beans, corn, and vibrant spices, it’s a flavorful family favorite that's easy to make. Enjoy a nutritious meal that enhances your diet with vitamins and veggies without compromising taste. Perfect for meal prep or a cozy dinner!
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Ingredients
  

2 medium zucchinis, thinly sliced

1 lb ground turkey (or beef for a richer flavor)

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, canned, or frozen)

1 can (10 oz) diced tomatoes with green chilies

1 packet taco seasoning (about 1 oz)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Sauté the Base: In a large skillet set over medium heat, add the olive oil. When the oil is shimmering, add the diced onion and minced garlic. Sauté for approximately 3-5 minutes, stirring frequently, until the onion is soft and translucent.

      Brown the Meat: Add the ground turkey (or beef) to the skillet. Cook for around 7-10 minutes, using a spatula to break it up as it cooks, until the meat is browned and fully cooked. If there is excess grease, drain it off before continuing.

        Combine Ingredients: Add the taco seasoning, cumin, black beans, corn, and diced tomatoes into the skillet. Stir everything together and let it simmer gently for about 5 minutes, stirring occasionally. Taste and season with salt and pepper as desired.

          Layer the Casserole: Grease a 9x13 inch baking dish. Begin by spreading a thin layer of the meat mixture evenly across the bottom. Layer half of the zucchini slices on top of the meat. Next, add half of the remaining meat mixture over the zucchini, followed by half of the shredded cheese. Repeat the layering with the remaining zucchini, meat mixture, and finish with the remaining cheese on top.

            Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly, with a nice golden color.

              Garnish and Serve: Once finished baking, let the casserole sit for about 5 minutes to set. If desired, garnish with fresh cilantro before serving. Offer sour cream or Greek yogurt on the side for added creaminess.

                Prep Time, Total Time, Servings: 15 min | 55 min | 6 servings

                  - Presentation Tips: Serve the casserole warm in individual bowls, topping each serving with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro for a vibrant finish.