Turkey Zucchini Enchilada Casserole

Turkey Zucchini Enchilada Casserole

Prep Time: 20 minutes | Cook Time 75 minutes

Ingredients:

Enchilada Sauce:

  • 24 oz TOMATO SAUCE, organic
  • 2 tsp TACO SEASONING, organic or homemade
  • 1 tsp CUMIN
  • 1 tsp GARLIC POWDER
  • 1/2 tsp SEA SALT
  • 1/4 tsp BLACK PEPPER, ground

Ground Turkey:

  • 1.5 – 2 pounds GROUND TURKEY
  • 1 TBL TACO SEASONING, organic or homemade
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp SEA SALT

Casserole:

  • 3 large ZUCCHINI, cut lengthwise into 1/8″ thick slices
  • 6 oz RAW CHEDDAR CHEESE
  • 1 JALAPENO, chopped fine
Instructions:

Enchilada Sauce:

  1. In a medium bowl, stir ENCHILADA SAUCE ingredients and set aside

Ground Turkey:

  1. Heat skillet to med hi heat
  2. Add TURKEY and start to brown
  3. Add SEASONINGS and stir into TURKEY
  4. Cook for about 8-10 minutes until browned

Casserole:

  1. Preheat oven to 375 degrees
  2. In a 9×12 baking dish add a few TBL of ENCHILADA SAUCE and spread to coat bottom of pan
  3. Place sliced ZUCCHINI widthwise (cut some pieces in half to fit into the end of the dish) overlapping a bit to create a single layer
  4. Spread half the TURKEY, then half of ENCHILADA SAUCE, top with half of the CHEESE and JALAPEÑO
  5. Repeat another layer, finishing with a layer of ZUCCHINI and sprinkling CHEESE on top
  6. Bake covered tightly for 45 minutes, then uncovered for another 20 minutes and broil on high for 5 minutes until cheese has browned
  7. Let stand for 10 minutes before slicing
  8. Serve hot, top with GUACAMOLE

 

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