Turkey Zucchini Enchilada Casserole
A comforting and satisfying dish featuring layers of zucchini, seasoned ground turkey, and rich enchilada sauce, perfect for any weeknight meal.
Ingredients
Vegetables
- 2 medium zucchini, thinly sliced Creates a wonderful base for the layers of flavor.
- 1 medium onion, finely chopped Provides a sweet, caramelized depth of flavor.
- 1 large red bell pepper, finely chopped Adds sweetness and a pop of color.
- 3 cloves garlic, minced Essential for aromatic flavor.
Meat
- 1 lb. ground turkey Lean and protein-packed.
Canned and Packaged Goods
- 2 cans red enchilada sauce (10-oz. each) Robust and flavorful, the star of the casserole.
- 1 can black beans, rinsed and drained (15-oz.) Adds creaminess and nutrition.
- 1.5 cups fresh or frozen corn kernels Adds sweetness and extra texture.
- 1/4 cup chopped pickled jalapeño Adds a tangy kick for heat lovers.
Cheese and Dairy
- 2 cups shredded Mexican cheese blend Pulls everything together with melty goodness.
- sour cream for serving Provides a refreshing finish.
- chopped fresh cilantro for serving Adds a vibrant touch.
Seasonings
- 2 tablespoons extra-virgin olive oil Enhances every ingredient.
- 1 teaspoon ground cumin Brings depth to the dish.
- 1 teaspoon sweet paprika Adds warmth.
- Kosher salt, to taste Essential for flavor.
Instructions
Preparation
- Preheat your oven to 375 degrees F.
- In a large skillet, heat olive oil over medium-high heat. Add ground turkey, onions, and bell peppers. Season with cumin, paprika, and salt. Cook until the turkey is browned and the veggies are soft, about 5-8 minutes.
- Stir in the minced garlic and cook for another minute. Then add the enchilada sauce, black beans, corn, and pickled jalapeños. Bring to a boil and thicken for an additional 3-5 minutes.
- Grease a 9x9 inch baking dish. Begin layering by placing a layer of zucchini at the bottom, followed by a layer of the turkey mixture. Repeat these layers, finishing with a layer of zucchini on top. Finally, sprinkle the shredded cheese generously over the entire dish.
Baking
- Bake in the preheated oven for 30 minutes or until bubbly and the cheese is melted. For a golden finish, broil for 1-2 minutes.
- Let the casserole cool for about 15 minutes before serving to help the layers set.
Serving
- Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro.
Notes
Use a mandoline slicer for zucchini for uniform slices. Adjust spices as desired for heat.