Name: Turkey Zucchini Enchilada Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 c. fresh or frozen corn kernels -; 1/4 c. chopped pickled jalapeño, plus more for serving -; 2 c. shredded Mexican cheese blend -; Sour cream and chopped fresh cilantro, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Zucchini Enchilada Casserole

1. 2 medium zucchini (about 1 lb. total) -

2. 2 extra-virgin olive oil, plus more for baking dish -

3. 1 lb. ground turkey -

4. 1 medium onion, finely chopped -

5. 1 large red bell pepper, cored, seeds removed, and finely chopped -

6. 1 tsp. ground cumin -

7. 1 tsp. sweet paprika -

8. Kosher salt -

9. 3 cloves garlic, minced -

10. 2 (10-oz.) cans red enchilada sauce -

11. 1 (15-oz.) can black beans, rinsed and drained -

12. 1 1/2 c. fresh or frozen corn kernels -

13. 1/4 c. chopped pickled jalapeño, plus more for serving -

14. 2 c. shredded Mexican cheese blend -

15. Sour cream and chopped fresh cilantro, for serving -

How to cook deliciously - Turkey Zucchini Enchilada Casserole

1. Stage

Using a Y-vegetable peeler or mandoline, very thinly slice zucchini lengthwise into long strips; set aside.

2. Stage

Preheat 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.

3. Stage

Add 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.

4. Stage

Lightly 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.

5. Stage

Place 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.

6. Stage

Serve topped with more pickled jalapeños, cilantro, and sour cream.