zucchini enchilada casserole

Howdy, welcome back!

So this week is going to be absolutely crazy, and I’m not sure I’m ready yet. Between summer classes, work, and VBS, I just hope I have my hair left by Friday. On these weeks eating healthy, or even mildly healthy, can be a challenge. I am a stress eater, so I know somewhere along the lines I’m going to be indulging in some chocolate..

Anyways, back to cooking. This week my dish can be made healthy, but I decided that cheese was more important to me.There’s really no set recipe for this, I kind of just made it up. I call it a zucchini enchilada casserole, but it’s more like a hodgepodge of flavor than anything else.

What you’ll need:

  • Package of turkey (or really any meat you want, I just love turkey)
  • About 2 zucchinis, depending on their size you may want 3
  • 2 cups corn (already cooked)
  • 1 cup black beans (you can add more or less of this)
  • 2 cans of salsa verde
  • 1 package of cheese (can be Colby Jack or Mexican blend)
  • 1 tablespoon of Adams Reserve Fajita Grilling (can be found at HEB)
    • SUBSTITUTION: You can use a mix of paprika and cumin with garlic powder
  • Salt and pepper to taste

What to do:

  • This recipe is very simple, and doesn’t take too much time or manpower. Start off by cooking meat in pan with a little oil, salt and pepper, and the fajita grilling mix (or substitution). You can put as much or as little of the spice in there depending on what your taste is. A tbsp is in the middle, because I typically like a lot of spices. Just call me a Spice Girl.
  • When the meat is about halfway done, add about a 1/4 cup of water so that it won’t dry out later.
  • While the meat is cooling down after you’re finished, cook the corn in either a microwave or on the stove. The same goes for the beans.
  • Wash and cut up the zucchini into strips and then smaller parts. Then line them up to fill the bottom of your baking pan or casserole dish.
  • At this point go ahead and preheat the oven to about 350 degrees.
  • Once the corn and beans are done, add a layer of both onto the zucchini.
  • Put in a layer of meat on top of that, and sprinkle with as much cheese as desired.
  • Open a can of salsa verde and pour over first layer.
  • Repeat the process starting with cutting up the zucchini.
  • Put the dish in the oven for about 25 minutes.
  • Take it out, let it it cool, and enjoy!

This is one of those meals that just goes well with a little bit of salsa and avocado. (I love avocado so pretty much everything I eat incorporates it in some way) YUM!

Here’s what I used for the salsa verde and spices. Any salsa verde will work, but if you want this fajita seasoning this is the kind to get at HEB.


And finally. The final product! This is definitely a new interest I have, as I think I can work on it to perfect it but overall it’s pretty good. This is definitely a less than $15 meal, and if you use it to meal prep it will last you a good four or five days, which makes it even less than eating out!

I hope y’all enjoy this; I know it’s early on but stick around, we’re going to have some fun!

Thanks and Gig ‘Em!

Categories: turkey, veggie

1 comment

  1. The turkey zucchini enchilada casserole is amazing!! It gets even better the second day. Thanks for posting!


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