Taco Zoodle Casserole takes things to a new delicious, healthy level. This will be a weekly repeat, y’all!
As summer comes into full swing, my garden is plentiful as well. I’m sure even for those that don’t garden, the produce stands are full of delicious zucchini that happens to be perfect for this Taco Zoodle Casserole.
If there is one thing my family loves for dinner it’s anything that is taco-seasoned and full of cheese. Typically, I make this with regular pasta; however, I wanted to use up some fresh produce, plus make this with a better-for-you twist.
The zucchini is the perfect alternative. Now, remember with zucchini or really any produce for that matter there is a lot of liquid housed inside of it, so it’s vital to salt it just a bit and let some of that liquid drain out.
Once the dish comes out of the oven, you can carefully drain out the remaining liquid and eat up!
I used a spiralizer to cut the zucchini, and then I topped it with a beef, tomato, chili, onion, and tomato sauce mixture. Once it was nicely topped, I layered it with shredded cheese.
I also love that with this dish you can control the spiciness of it. My family tends to be on the less spicy side, so I use a more mild tomato and chili combination; however, if you live on the spicy side, add the extra spicy.
This is one of those meals that I love to eat on the back patio while the kids play. It’s just a beautiful dish to enjoy over the summer months because it’s light plus it’s delicious too.
I’ve already got plans to make it again with spaghetti squash. We are growing that too; although, I think it will take a while for that to grow.
Do you have any fresh produce coming in your garden? I’m so anxious for the okra to come in next, that’s my favorite to grow in the garden but really, it’s just a wonderful feeling to be able to shop right from your own backyard.
Now, enjoy this delicious Taco Zoodle Casserole and pair it with Raspberry Vanilla Ice Cream for dessert.
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