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Spicy Mexican Style Zucchini Casserole

Reviewed: Jan. 3, 2011
I do change this a bit but I love that it's a Mexican casserole that isn't as heavy as others. I switch out 1 pound of zucchini for 1 pound of ground turkey so my husband feels it's more of a meal. I season liberally with Tony Chachere's creole seasoning. I use a can of diced tomatoes with green chiles (Ro-Tel) instead of salsa. Leftovers are very good wrapped in tortillas, though I would like a bit more rice & beans when served that way.
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