Mexican Zucchini Skillet Casserole Recipes

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MEXICAN ZUCCHINI CASSEROLE



Mexican Zucchini Casserole image

Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1 egg
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded zucchini
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon finely chopped onion
1/3 cup biscuit/baking mix
2 tablespoons shredded cheddar cheese

Steps:

  • In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

ZUCCHINI TACO CASSEROLE RECIPE



Zucchini Taco Casserole Recipe image

Yield 6

Number Of Ingredients 12

2 cups quinoa
1 pound ground turkey
1/2 onion (chopped)
2 zucchini (diced)
1 red bell pepper (diced)
1 (15.5 ounce) can black beans (rinsed and drained)
1 cup salsa
1 (1 ounce) package taco seasoning
1 cup shredded Mexican blend cheese
1 avocado (diced) - optional topping
2 Tablespoons cilantro (chopped) - optional topping
1/2 cup sour cream - optional topping

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.

Nutrition Facts : Servingsize 1 serving, Calories 1135 kcal, Fat 68 g, SaturatedFat 29 g, Cholesterol 413 mg, Sodium 1013 mg, Carbohydrate 16 g, Sugar 8 g, Protein 118 mg

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