Zucchini Taco Casserole
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Zucchini Taco Casserole is this summer’s best low carb and keto dinner recipe!
It’s summertime, which means zucchini is prolific! If you live in the south (or anywhere that grows zucchini!) you know that if you leave your car door open, have a front porch, a doorstep, or a mailbox you’ll most likely end up with zucchini near it. You can’t give the green veggies away fast enough!! Zucchini Taco Casserole is a great way to use up all that fresh farm to table produce and have a low carb keto friendly meal.
Let’s chat about how great zucchini is!
To me, it doesn’t really have a flavor per se. It takes on almost any flavor you add to it and there are THOUSANDS of recipes on the internet to keep you interested. Or at least keep your family interested!
Zucchini is a great low carb substitute when you want pasta sauce or tacos, it’s a great replacement for potatoes or starchy vegetables.
I’ve got a couple of ways you can use zucchini, check out these recipes:
Zucchini Taco Casserole uses all the components of tacos:
- Taco seasoned ground beef with onions and a can of Rotel Tomatoes
- Cheese
- Sour Cream
- Salsa
You could top it with these extra items:
- Avocado
- Guacamole
- French Onions
- Tomatoes
- Onions
- Lettuce
- Black Olives
If you really wanted to be extra, you could stuff this casserole into low carb tortillas!
If you want to make this a super quick meal, have this recipe of ground beef taco meat already browned and ready for you. You can freeze it in baggies, and thaw out the night before. Then, just add to your sliced zucchini and pop in the oven! I haven’t tried this with a slow cooker, but I’m sure it would work just fine!
If you need a snack while you’re putting this casserole together — or, you need an appetizer for your dinner party, try this 3 Layer Mexican Dip recipe. Creating the perfect low carb appetizer that keeps with the Mexican theme!
This whole Zucchini Taco Casserole can be ready and on your table in under 30 minutes, if you have your ground beef taco meat. You could even double this recipe and store one in the freezer for later – talk about a quick and easy meal idea! Cook once, eat twice!
Do you do that?? Cook once and eat twice by creating a second dish for your freezer?? It’s such a great way to save yourself time and effort, plus you end up with some meals in your freezer in case you need to take one to a friend or neighbor.
This is definitely a dinner recipe idea you can make into a bar. Just make a casserole dish of the sliced zucchini and taco meat mixture, then put out all the toppings you can think of! If you’re having people over, ask them to bring a few toppings to add to the meal – it’s a great way to make people feel instantly included.
Here are a few #winning dinner ideas for a crowd:
Here are the steps to making Zucchini Taco Casserole:
- Brown your ground beef, add onions, taco seasoning, and a can of Rotel tomatoes if you’re feeling fancy.
- While your ground beef browns, slice your zucchini into quarter inch rounds. You’ll want these thin so they cook quickly.
- Spread the zucchini rounds all over a greased casserole dish, this recipe works well in a 9×13″ dish or even an 8×8″ baking dish.
- Spread the taco meat mixture over the zucchini, trying your best to cover each zucchini round.
- Place in a 350-degree oven for 20 minutes.
- During the last five minutes, spread cheese all over the top and broil until brown and bubbly!
After your casserole bakes, you can top with all the taco toppings you want! This is what Taco Tuesdays are made of!!
Print
Zucchini Taco Casserole
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: keto/low carb
- Method: casserole
- Cuisine: keto mexican
Description
Zucchini Taco Casserole is this summer’s best low carb and keto dinner recipe!
Ingredients
- 1 pound ground beef
- 1 cup chopped onions
- 2 tablespoons taco seasoning
- 1 can Rotel tomatoes
- 3 cups zucchini rounds
- 1 cup shredded cheese
Instructions
- Brown your ground beef, add onions, taco seasoning, and a can of Rotel tomatoes if you’re feeling fancy.
- While your ground beef browns, slice your zucchini into quarter inch rounds. You’ll want these thin so they cook quickly.
- Spread the zucchini rounds all over a greased casserole dish, this recipe works well in a 9×13″ dish or even an 8×8″ baking dish.
- Spread the taco meat mixture over the zucchini, trying your best to cover each zucchini round.
- Place in a 350-degree oven for 20 minutes.
- During the last five minutes, spread cheese all over the top and broil until brown and bubbly!
- Serve with taco toppings and enjoy!
Notes
If you are planning to freeze this recipe, you can do so either before or after cooking. Follow these instructions for reheating:
Place thawed zucchini taco casserole in a COLD oven, and turn oven to 350-degrees. Once oven comes up to temperature, bake for 20 minutes.
