Zucchini Enchilada Casserole
Hands down one of my all-time favorite meals - and she's a casserole to boot!
At the risk of sounding like a broken record - this is one of my favorite meals in our family arsenal of recipes and I don’t need to keep telling you how much I love casseroles either…
If you’re following my Plate Method for weight loss, I’m going to need you to NOT BE SHY with the zucchini. Remember, your dinner plate should be ~75% veggies, so I like to overlap the zucchini slices to maximize veggie volume.
Kid-Friendly Mod: Put the guts on top of nachos, in a quesadilla, or rolled up in a taco/burrito. Serve with at least 1 safe food that you’re fairly confident they’ll eat to boost their bravery to try the rest of their meal.
Ingredients:
1 onion (diced)
1 lb zucchini (thinly sliced into rounds)
10 oz enchilada sauce
4 oz chopped green chiles
6 oz shredded cheddar/taco cheese
1.5 lb lean turkey/ground beef
Fave taco seasoning
Fave taco toppings (jalapeno, hot sauce, cilantro, green onion, avocado (go easy), olives)
Steps:
Cook the meat & onion in a skillet over medium-high heat. Drain any excess fat/liquid, if necessary.
Season the meat with your chosen seasonings and stir in the enchilada sauce and green chiles.
Preheat oven to 400˚F.
In a non-stick casserole dish, spread half of the meat mixture on the bottom. Sprinkle on ~1/3 of the cheese, then cover with half of the thinly sliced zucchini.
Repeat layers. I like to top the final layer of zucchini with whatever meat sauce is left in the pan and the other 1/3 of the cheese.
Bake for 20-25 minutes or until the edges begin to bubble.
Let set ~10 mins, then serve with your fave toppings!
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