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Mexican Zucchini Lasagna

Up your family’s vegetable intake and decrease dinner’s cooking time when you make this super easy and crazy delicious Mexican zucchini lasagna. 
Course Casseroles
Cuisine Casserole
Keyword mexican lasagna, vegetable noodle recipe, zucchini lasagna
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 363kcal

Ingredients

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1/3 cup water
  • 1 cup black beans rinsed and drained
  • 3 zucchini sliced vertically
  • 1/2 cup enchilada sauce
  • 3 Tablespoons grated cotija cheese
  • 1 Tablespoon cilantro chopped

Instructions

  • Brown ground beef in medium skillet over medium heat, stirring to crumble. Drain off excess fat.
    1 pound ground beef
  • Add taco seasoning and 1/3 cup water to the pan with the cooked ground beef. Stir well and cook for 2-3 minutes. Stir in black beans. Remove from heat.
    1 packet taco seasoning, 1/3 cup water, 1 cup black beans
  • Spoon a small amount (about 1-2 Tbsp) of enchilada into bottom of square baking dish. Spread into thin layer. Top with four slices of zucchini.
    1/2 cup enchilada sauce, 3 zucchini
  • Divide half of ground beef mixture and spoon on top of zucchini. Top with 1/3 of remaining enchilada sauce. Repeat. Top last layer of zucchini with enchilada sauce. Cover with foil and bake for 15 minutes.
  • Remove from oven and discard foil. Sprinkle with cheese and chopped cilantro.
    3 Tablespoons grated cotija cheese, 1 Tablespoon cilantro

Notes

  1. You will need a total of 12 zucchini slices for this recipe.
  2. You can substitute chorizo or ground pork for the ground beef if desired.

Nutrition

Calories: 363kcal | Carbohydrates: 26g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 363mg | Fiber: 6g | Sugar: 4g