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Turkey Zucchini Enchilada Casserole
All the best elements of enchiladas are here, but in a faster package.
By Laura Rege
Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 25 mins
There are few things zucchini can't do, it seems. From grilled zucchini to zucchini soup and zucchini lattice lasagna, you can use it in so many different ways. Here, the summer squash is standing in for corn tortillas in this savory turkey zucchini enchilada casserole recipe.
To turn a zucchini into tortilla-thin strips, go to your Y-peeler, the kitchen workhorse for turning vegetables into ribbons. Just press into the top of the zucchini a bit harder than you would to remove the peel so you get a slightly thicker strip and run the peeler crosswise down the length of the vegetable. To make it a bit easier, don’t trim the top of the zucchini first—keep it on to use as a handle.
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Ingredients
- 2
medium zucchini (about 1 lb. total)
- 2
extra-virgin olive oil, plus more for baking dish
- 1 lb.
ground turkey
- 1
medium onion, finely chopped
- 1
large red bell pepper, cored, seeds removed, and finely chopped
- 1 tsp.
ground cumin
- 1 tsp.
sweet paprika
Kosher salt
- 3
cloves garlic, minced
- 2
(10-oz.) cans red enchilada sauce
- 1
(15-oz.) can black beans, rinsed and drained
- 1 1/2 cups
fresh or frozen corn kernels
- 1/4 cup
chopped pickled jalapeño, plus more for serving
- 2 cups
shredded Mexican cheese blend
Sour cream and chopped fresh cilantro, for serving
Directions
- Step 1Using a Y-vegetable peeler or mandoline, very thinly slice zucchini lengthwise into long strips; set aside.
- Step 2Preheat oven to 375º. In a large high-sided skillet over medium-high heat, heat oil. Add turkey, onion, bell pepper, cumin, paprika, and 3/4 teaspoon salt. Cook, breaking up turkey with a spoon and stirring occasionally, until meat is browned and vegetables are softened, 5 to 8 minutes.
- Step 3Add garlic and cook, stirring, until fragrant and light golden, about 1 minute. Add enchilada sauce, beans, corn, and jalapeños. Bring to a boil and cook over medium-high heat, stirring occasionally, until thickened, 3 to 5 minutes. Remove skillet from heat.
- Step 4Lightly grease a 9"-by-9" baking dish with oil. Arrange one-quarter of reserved zucchini strips on bottom of pan, slightly overlapping. Spoon one-third of turkey mixture over. Repeat 2 times, finishing with a layer of zucchini. Sprinkle top with cheese.
- Step 5Place baking dish on a large rimmed baking sheet. Bake casserole until bubbling and cheese is melted, about 30 minutes. If desired, broil 1 to 2 minutes for a golden top. Let rest 15 minutes.
- Step 6Serve topped with more pickled jalapeños, cilantro, and sour cream.
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