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If you're looking for a hearty yet healthy dish, this Turkey Zucchini Enchilada Casserole is a game-changer. Packed with ground turkey, shredded zucchini, and smothered in enchilada sauce, it’s a flavor explosion that’s easy to whip up. The cheese melts beautifully, creating a bubbly, golden crust that’s irresistible. Perfect for a weeknight dinner or meal prep, this casserole will have everyone coming back for seconds. Let's dive in!
The name of the recipe: Turkey Zucchini Enchilada Casserole Recipe
Ingredients:
- 1 lb ground turkey
- 2 cups zucchini, shredded
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground turkey until browned.
- Add the shredded zucchini, cumin, chili powder, garlic powder, onion powder, salt, and pepper to the skillet. Cook for another 5 minutes.
- In a baking dish, spread a layer of enchilada sauce on the bottom.
- Layer the turkey and zucchini mixture over the sauce.
- Top with shredded cheese and the remaining enchilada sauce.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need to Make This Dish
Read more: Ground Turkey Zucchini Casserole Recipe
What you will need to make Turkey Zucchini Enchilada Casserole
Ground turkey: Adds a lean protein base, absorbing flavors from spices and sauce, making the casserole hearty and satisfying.
Zucchini: Provides moisture and a subtle sweetness, balancing the spices while adding a nutritious vegetable component.
Enchilada sauce: Brings a rich, tangy flavor that ties all ingredients together, giving the dish its signature taste.
Shredded cheese: Melts into a gooey, delicious topping, adding creaminess and a savory finish to the casserole.
Cumin: Adds a warm, earthy flavor that enhances the overall taste, giving the dish a distinctive Mexican flair.
Chili powder: Provides a mild heat and depth of flavor, complementing the enchilada sauce and spices.
Garlic powder: Infuses the dish with a robust, aromatic flavor, enhancing the savory profile of the casserole.
Onion powder: Adds a subtle sweetness and depth, balancing the other spices and enriching the overall flavor.
Essential Tools and Instruments
What tools/instruments will be needed to make Turkey Zucchini Enchilada Casserole Recipe
- Skillet: Essential for browning the ground turkey and cooking the zucchini mixture with spices.
- Baking dish: Used to layer the enchilada sauce, turkey mixture, and cheese for baking.
- Grater: Needed to shred the zucchini finely for even cooking and blending with the turkey.
- Spatula: Helps in stirring the turkey and zucchini mixture and spreading it evenly in the baking dish.
- Oven: Required to bake the casserole until the cheese melts and everything is heated through.
Turkey Zucchini Enchilada Casserole Recipe
Ingredients:
Main Ingredients
- 1 lb Ground Turkey
- 2 cups Zucchini, shredded
- 1 cup Enchilada Sauce
- 1 cup Shredded Cheese
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- to taste Salt and Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground turkey until browned.
- Add the shredded zucchini, cumin, chili powder, garlic powder, onion powder, salt, and pepper to the skillet. Cook for another 5 minutes.
- In a baking dish, spread a layer of enchilada sauce on the bottom.
- Layer the turkey and zucchini mixture over the sauce.
- Top with shredded cheese and the remaining enchilada sauce.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Read more: Ground Turkey and Zucchini Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook ground turkey and zucchini mixture.
- Let mixture cool completely.
- Assemble casserole in baking dish.
- Cover tightly with plastic wrap or foil.
- Store in fridge for up to 2 days.
Freezing Instructions
- Follow make-ahead steps.
- Wrap assembled casserole in plastic wrap, then foil.
- Label with date.
- Freeze for up to 3 months.
- To bake, thaw in fridge overnight.
- Bake as directed, adding 10-15 minutes if needed.
Using zucchini in this casserole not only adds a nutritional boost but also helps keep the dish moist without needing extra oil or butter.
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