• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Ilona's Passion
  • Recipes
    • Recipes By Course
      • Breakfast
      • Lunch
      • Appetizer
      • Dinner
      • Side Dish
      • Dessert
      • Drink
    • Recipes By Type
      • Meal Prep
      • Party Food
      • Air Fryer
      • Polish Recipes
  • Entertain
  • DIY
    • Gift Ideas
    • Party Ideas
    • Printables
    • Free Stuff
  • Shop
    • Our Store
    • Meal Planner
    • Parties
  • About
    • About Ilona
    • Work with Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Home » Recipes » Dinner » Zucchini Quinoa Taco Casserole

Zucchini Quinoa Taco Casserole

Updated: August 19, 2023 / Published: August 17, 2023 By Ilona This website contains affiliate links. Read Privacy Policy.

Jump to Recipe

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: dinner, meal 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.
Black beans in a bowl.
Diced zucchini in a bowl.
Diced zucchini, cooked quinoa in a bowl.
Taco sauce and diced zucchini.
Taco dish with quinoa topped with cheddar cheese, unbaked.

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

  • Mexican Buffet Menu Food Ideas
  • Black Bean Mexican Soup
  • Mexican Salad with Avocado Dressing
Baked casserole with quinoa, cheddar cheese, black beans, fresh avocado on top.

Would you like to see more? SUBSCRIBE to receive recipes & party themes in your inbox! Follow on Instagram, Facebook and Pinterest.

Taco quinoa casserole with zucchini, topped with diced tomato and avocado.
Print Recipe
LEAVE A STAR RATING!
3.84 from 25 votes
Pin Recipe

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 mins
Cook Time40 minutes mins
Total Time1 hour hr
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
US Customary – Metric

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

  • 8×8 casserole dish
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!
Share on Facebook Pin Recipe

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

Share this:

  • Pinterest
  • Facebook
  • Email
  • Pocket

Related

Filed Under: Dinner, Healthy, Meal Prep, Recipes Tagged With: casserole, quinoa, taco

Previous Post: « Best Swedish Meatballs (Kottbullar)
Next Post: Parmesan Broccoli Baked Lemon Fish »

Reader Interactions

Comments

  1. Julie @ Lovely Little Kitchen

    April 24, 2015 at 8:34 AM

    This looks wonderful! I haven’t cooked with quinoa, but I love the idea of adding it to granola!

    Reply
    • Ilona

      April 24, 2015 at 9:26 AM

      Thanks Julie for visiting my blog:)

      Reply
  2. Kelly

    April 24, 2015 at 11:20 AM

    So glad I found this, trying to cut back on glutn

    Reply
    • Ilona

      April 24, 2015 at 4:50 PM

      It’s very delicious Kelly:)

      Reply
  3. Yanique Chambers

    April 24, 2015 at 8:35 PM

    This looks really good! I have to try. Pinning 🙂

    Reply
    • Ilona

      April 25, 2015 at 2:36 PM

      Thank you for pinning!

      Reply
  4. angelamroberts

    April 25, 2015 at 7:28 PM

    I eat quinoa for breakfast with berries. Maybe they would like that. I use milk too. But your dish looks yummy and gooey good.

    Reply
    • Ilona

      April 26, 2015 at 10:15 AM

      What a great idea to eat quinoa with berries. Seems delicious!

      Reply
  5. Cat @ Pocketful of Posies

    April 26, 2015 at 7:32 AM

    This looks delicious and I love that it is healthy!

    Reply
    • Ilona

      April 26, 2015 at 10:15 AM

      Thank you

      Reply
  6. Julie Evink

    May 1, 2015 at 12:03 PM

    I have to try this! I love sticking quinoa in casseroles!

    Reply
    • Ilona

      May 3, 2015 at 7:32 PM

      Thanks Julie for your visit

      Reply
  7. Sue

    May 9, 2015 at 10:31 PM

    That looks really good – I love quinoa

    Reply
    • Ilona

      May 9, 2015 at 11:09 PM

      Thank you Sue!

      Reply
  8. Renee Nicole's Kitchen

    April 4, 2016 at 9:54 PM

    Quinoa seems to be popping up everywhere these days! This looks like a particularly tasty way to eat it.

    Reply
  9. Tamara

    April 4, 2016 at 10:05 PM

    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!

    Reply
    • Ilona

      April 7, 2016 at 2:37 PM

      Thank you so much Tamara for your suggestions. I think I should stick with offering:)

      Reply
  10. Lauren @ Create Bake Make

    April 4, 2016 at 11:41 PM

    This looks fabulous! We love mexican food in our house and I can’t wait to try this 🙂

    Reply
    • Ilona

      April 7, 2016 at 2:37 PM

      Thank you Lauren!

      Reply
  11. The Foodie Affair

    April 5, 2016 at 1:29 AM

    I’ll take the kid’s portions – haha! I love everything about this casserole! Pinning this so I can make it soon!

    Reply
    • Ilona

      April 7, 2016 at 2:36 PM

      Thank you for pinning!

      Reply
  12. Sam | Ahead of Thyme

    April 5, 2016 at 2:19 AM

    Yumm!! This is so mouth-watering, bookmarking this recipe!!

    Reply
    • Ilona

      April 7, 2016 at 2:36 PM

      Thank you so much Sam!

      Reply
  13. Jennifer

    September 4, 2016 at 6:05 PM

    I made this for dinner tonight and it was a hit!

    Reply
    • Ilona

      September 6, 2016 at 11:13 AM

      I am so happy to hear that!

      Reply
  14. ATW Renegades

    November 11, 2016 at 11:17 PM

    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!

    Reply
    • Ilona

      November 12, 2016 at 10:54 AM

      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.

      Reply
  15. Jennifer A Stewart

    November 16, 2016 at 8:16 AM

    Loving this when the corn or flour tortillas are not jiving with my body:)

    Reply
    • Ilona

      November 16, 2016 at 9:09 AM

      Thank you Jennifer!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Ilona, the creator of entertaining food and weeknight meals. As a designer of all beautiful things for a party, I offer entertaining styling tips and gift ideas. I love to cook everything from scratch and travel around the world, check out my bio here

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Gifts, flowers, party.
Glasses with water and lemon slices   Pink cupcake with strawberry frosting   Candies   Back to School Free Printable

Dinner

Bacon on cauliflower casserole.

Loaded Cheesy Cauliflower Casserole

Lemon slices on top of white baked fish and broccoli.

Parmesan Broccoli Baked Lemon Fish

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

Zucchini Quinoa Taco Casserole

Meatballs in creamy sauce.

Best Swedish Meatballs (Kottbullar)

Mushroom sauce in the pot.

Creamy Mushroom Sauce

Brussel sprouts.

Air Fryer Balsamic Brussel Sprouts (Oven Option)

Cooked carrots on a plate.

Air Fryer Honey Roasted Carrots (Oven Option)

Roasted chicken meat.

Air Fryer Whole Chicken

Footer

Ilona’s passion

  • About Ilona’s Passion
  • Work with Me
  • Recipes
  • Privacy Policy
  • Contact

Gift Ideas

Chocolate thins with pistachios, silvered almonds and other topping.
Cream cheese cookie balls.
Printable candy bar wrapper in chalkboard and roses design.

Copyright © 2023 Ilona's Passion on the Foodie Pro Theme