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Taco Zoodle Casserole Recipe

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.

Taco Zoodle Casserole Photo

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!

Taco Zoodle Casserole Picture

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.

Taco Zoodle Casserole Image

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.

Taco Zoodle Casserole Pic

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.


Taco Zoodle Casserole Photo

Taco Zoodle Casserole Recipe

Kristy Still
Taco Zoodle Casserole takes things to a new delicious, healthy level. This will be a weekly repeat, y’all!
No ratings yet
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Cuisine Gluten Free
Servings 6
Calories 342.25 kcal


  • 1 Ground Beef
  • 1 Taco Seasoning certified gluten free
  • 0.25 White Onion diced
  • 1 Green Bell Pepper diced
  • 14.5 Diced Tomatoes with Green Chilies
  • 1 Tomato Sauce
  • 3 Zucchini Squash
  • 2 Mexican Style Shredded Cheese


  • Pre-heat the oven to 350°F.
  • Cook and prepare the ground beef in a large skillet on medium high heat, then add in the taco seasoning in accordance with the package instructions.
  • Add in the onions and peppers, let these cook for 5-10 minutes or until soft.
  • Stir in the diced tomatoes and tomato sauce.
  • While this is simmering, spiralize the zucchini, and then place in a colander with a sprinkle of salt. Let it sit for 10 minutes, then squeeze out as much liquid as possible.
  • Spray a 9×13-baking dish with nonstick cooking spray, and then evenly place the zucchini in the dish.
  • Top the zucchini with the meat mixture.
  • Lastly, sprinkle the cheese on top.
  • Bake for 30 minutes or until cheese is nicely melted.


Calories: 342.25kcalCarbohydrates: 15.08gProtein: 24.5gFat: 19.5gSaturated Fat: 6gSodium: 890.75mgFiber: 1.83gSugar: 3.17g
Keyword Casseroles, Cheese, Gluten Free, Gluten Free Dinners, Ground Beef, Spicy, Tomatoes, Zoodles, Zucchini
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