Turkey Zucchini Enchilada Casserole

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Ground Turkey

  93% lean 7% fat - Kroger Simple Truth

  16 oz or 448g

• Onions

  Sweet, raw

  1 onion or 331g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Garlic

  Raw

  3 cloves, minced or 9g

• Enchilada Sauce Red

  Meijer

  20 oz or 567g

• Black Beans

  Canned - Great Value

  15 oz or 425g

• Corn

  Sweet, yellow, raw

  1 ½ cup or 218g

• Jalapeno peppers

  Raw

  ¼ cup, sliced or 23g

• Sour cream

  Cultured

  6 tbsp or 72g

• Mexican cheese

  Blend, reduced fat

  2 cup, shredded or 226g

Directions

1. Using a Y-vegetable peeler or mandoline, very thinly slice zucchini lengthwise into long strips; set aside.
2. Preheat oven to 375º. In a large high-sided skillet over medium-high heat, heat oil. Add turkey, onion, bell pepper, cumin, paprika, and 3/4 teaspoon salt. Cook, breaking up turkey with a spoon and stirring occasionally, until meat is browned and vegetables are softened, 5 to 8 minutes.
3. Add garlic and cook, stirring, until fragrant and light golden, about 1 minute. Add enchilada sauce, beans, corn, and jalapeños. Bring to a boil and cook over medium-high heat, stirring occasionally, until thickened, 3 to 5 minutes. Remove skillet from heat.
4. Lightly grease a 9"-by-9" baking dish with oil. Arrange one-quarter of reserved zucchini strips on bottom of pan, slightly overlapping. Spoon one-third of turkey mixture over. Repeat 2 times, finishing with a layer of zucchini. Sprinkle top with cheese.
5. Place baking dish on a large rimmed baking sheet. Bake casserole until bubbling and cheese is melted, about 30 minutes. If desired, broil 1 to 2 minutes for a golden top. Let rest 15 minutes.
6. Serve topped with more pickled jalapeños, cilantro, and sour cream.