Taco quinoa casserole with zucchini, topped with diced tomato and avocado.
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Zucchini Quinoa Taco Casserole

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Indulge in a healthy and flavorful meal tonight with our Zucchini Quinoa Taco Casserole – a perfect combination of zesty spices, protein-rich quinoa, and fresh zucchini.

Photo of baked Mexican casserole with fresh tomato and avocado.

Looking for a delicious and nutritious twist on traditional tacos? Look no further than this mouthwatering Zucchini Quinoa Taco Casserole. Packed with wholesome ingredients like zucchini, quinoa, black beans and flavorful spices, this casserole is not only satisfying but also incredibly healthy. Whether you’re a vegetarian looking to add more plant-based meals to your repertoire or simply want to switch things up for Taco Tuesday, this recipe is sure to become a new family favorite. Get ready to dig into layers of cheesy goodness and bold flavors in every bite!

Zucchini Quinoa Taco Casserole Recipe

Texture: soft veggies and gooey melted cheese.
Taste: delicious casserole full of veggies.
Simplicity: very easy to make, just combine all ingredients, then bake.
Meal Type: dinnermeal prep.

Mexican Casserole Ingredients Needed

Black beans, quinoa, cilantro, diced tomato, avocado, zucchini, cheddar cheese.
  • Black Beans – canned black beans
  • Quinoa – cooked according to the package directions.
  • Zucchini – 1 medium sized, peeled fresh zucchini.
  • Cilantro – chopped fresh cilantro to add to casserole.
  • Taco Sauce – store bought taco sauce.
  • Salt – Himalayan, table or sea salt.
  • Black Pepper – ground black pepper.
  • Cheddar Cheese – shredded cheddar cheese.
  • Avocado – diced small fresh avocado, to garnish baked casserole.
  • Tomato – diced medium sized tomato.
Meal Planner for the month, week.

How to make Taco Casserole

  1. (Full recipe below). Rinse and drain the black beans thoroughly. Then, cook the quinoa according to the package instructions and set it aside.
  2. Next, prepare the zucchini by washing it and removing the ends. Dice it into small pieces.
  3. In a mixing bowl, combine the cooked quinoa, black beans, zucchini, and chopped cilantro. The cilantro will add a refreshing and aromatic touch to the dish.
  4. Add taco sauce. You can choose a mild or spicy sauce, depending on your taste buds. Mix everything together until the sauce evenly coats the quinoa, beans, zucchini, and cilantro. Add salt and black pepper.
  5. Preheat your oven to 350F. Transfer the mixture from the bowl into the pan, spreading it out evenly.
  6. Sprinkle a generous amount of your favorite cheddar cheese over the top of the mixture.
  7. Place the pan in the preheated oven and bake for 30-40 minutes, or until the cheese has melted and turned golden brown.
  8. Once fully cooked, remove the pan from the oven and let it cool for a few minutes.
  9. Garnish with cilantro, diced tomato and avocado.

Mexican Casserole Tips

  • You can choose a mild or spicy taco sauce, whichever you prefer.
  • You can substitute black beans for white beans or any other beans that you like.
  • Substitute cheddar cheese for mozzarella, colby jack etc.
  • Serve this flavorful black bean, quinoa, and zucchini casserole as a main dish or as a side alongside your favorite Mexican-inspired meal.
Taco casserole with black beans, quinoa, cheese.

Zucchini Quinoa Casserole FAQ’s

What can you serve with taco casserole?

This taco casserole is a flavorful and hearty dish that can be complemented with a variety of sides to create a well-rounded meal. Here are some ideas for what you can serve with a taco casserole: Mexican rice, sour cream, salad, cornbread, grilled vegetables, tortillas etc.

Should casserole be covered when baking?

This taco casserole is baked 20 minutes covered and 10-20 minutes uncovered. Covering a casserole can help retain moisture, which is especially important for dishes with ingredients that might dry out during baking. Some casseroles benefit from being uncovered to allow excess moisture to evaporate, resulting in a thicker sauce or more concentrated flavors.

Should you stir a casserole?

No, this casserole doesn’t need to be stirred. It has a cheese topping, you might not need to stir to maintain the desired texture. Bake then serve with fresh tomato and avocado.

Other Mexican Dinner Recipes

Baked casserole with quinoa, cheddar cheese, black beans, fresh avocado on top.

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Taco quinoa casserole with zucchini, topped with diced tomato and avocado.
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Taco Zucchini Quinoa Casserole

Discover a delicious twist on traditional tacos with our Zucchini Quinoa Taco Casserole recipe that packs in flavor, nutrients.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 5
Calories: 263kcal
Author: Ilona

Ingredients

  • 1 cup black beans canned, rinsed
  • 3/4 cup cooked quinoa
  • 1 zucchini medium-sized, diced, peeled
  • 12 oz. taco sauce about 340ml
  • 1/4 cup cilantro chopped
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 cup cheddar cheese shredded

Toppings

  • 1 avocado diced
  • 1 tomato diced
  • 1/4 cup cilantro to garnish

Instructions

  • Preheat oven to 350 F. Prepare 8×8-inch square pan.
  • In a large bowl combine black beans, cooked quinoa, diced zucchini, taco sauce, cilantro, salt and pepper.
  • Transfer the mixture from the bowl into the pan, spreading it out evenly.
  • Sprinkle a generous amount of cheddar cheese over the top of the mixture.
  • Place the pan in the preheated oven and bake for 20 covered and 10-20 minutes uncovered, or until the cheese has melted and turned golden brown.
  • Once fully cooked, remove the pan from the oven and let it cool for a few minutes.

Toppings

  • Garnish with avocado, tomato and cilantro.

Equipment needed

Course: Main Course
Cuisine: Mexican
Diet: Vegetarian

Notes

*3/4 cup cooked quinoa is approximately 1/2 uncooked
  • You can choose a mild or spicy taco sauce, whichever you prefer.
  • You can substitute black beans for white beans or any other beans that you like.
  • Substitute cheddar cheese for mozzarella, colby jack etc.
  • Serve this flavorful black bean, quinoa, and zucchini casserole as a main dish or as a side alongside your favorite Mexican-inspired meal.
 
 

Nutrition

Serving: 5gCalories: 263kcalCarbohydrates: 24gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 23mgSodium: 576mgPotassium: 755mgFiber: 8gSugar: 5gVitamin A: 975IUVitamin C: 20mgCalcium: 199mgIron: 2mg
Did you make this recipe?Make a picture and share it with @ilonaspassion and tag #ilonaspassion!

Update Notes: The recipe was originally posted in April 2015, it was updated with new tips and in August, 2023.

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29 Comments

  1. Quinoa is such a healthy addition when going meatless due to its protein content! This looks yummy… Keep offering it to your kids, they’ll come around. My 4 adult sons all cook, and have almost no dislikes, but I kept offering things to them when they were little… Go Ilona!

  2. I cooked this for my husband tonight, who is a professional chef. He was very skeptical of this being good since he is such a huge meat eater, and this is vegetarian. But he absolutely loved it!! He even went back for thirds! It’s a healthy, comforting, flavorful and easy dish that we will be putting into the regular rotation 🙂 I think one of the keys too is that we invested in some really good taco sauce found at Whole Foods that included red pepper and cumin. Thanks for sharing the recipe!

    1. Thank you so much! I am so happy to hear the good news. I agree if you invest in really good taco sauce that you like you’ll love the whole dish:) Thank you for trying my recipe.

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