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Ground Turkey Zucchini Casserole

Ground Turkey Zucchini Casserole: A Family-Friendly Delight

This Ground Turkey Zucchini Casserole combines lean ground turkey, zucchini, and gooey cheese, creating a healthy and delicious family favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb ground turkey the lean protein base; can substitute with ground chicken or beef for variations
  • 2 medium zucchinis, sliced adds moisture and gentle crunch; yellow squash can be used as a substitute
  • 1 small onion, diced provides sweet aromatic flavor; shallots are a suitable alternative
  • 2 cloves garlic, minced infuses depth and aroma; garlic powder is a handy substitute
  • 1 can diced tomatoes, drained contributes acidity and juiciness; fresh tomatoes for a brighter flavor can be used
  • 1 cup shredded cheese (cheddar or mozzarella) melts to bind the casserole; any melting cheese works here
  • 1 tsp Italian seasoning adds a Mediterranean flair; a mix of dried oregano, basil, and thyme can work well
  • salt and pepper to taste essential for enhancing all flavors
  • 1 tbsp olive oil for sautéing aromatics; canola or avocado oil is also a solid choice
  • 1/4 cup grated Parmesan cheese adds a nutty finish; optional but highly recommended for extra flavor
  • 1/4 cup breadcrumbs (optional) creates a crispy topping; omit for a lower-carb version
  • Non-stick cooking spray ensures easy removal post-bake

Equipment

  • 9×13-inch baking dish
  • large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and coat a 9x13-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 3–4 minutes until translucent.
  3. Add the ground turkey and cook thoroughly for about 5–7 minutes, breaking it apart. Once browned, season with Italian seasoning, salt, and pepper.
  4. Stir in the sliced zucchini and drained diced tomatoes into the turkey mixture, cooking for another 5 minutes.
  5. Remove from heat and stir in half of the shredded cheese until melted.
  6. Spread the turkey and zucchini mixture evenly into the prepared baking dish.
  7. Sprinkle the remaining shredded cheese, grated Parmesan cheese, and breadcrumbs over the top.
  8. Bake for 20–25 minutes, or until the cheese is bubbly and golden brown.
  9. Allow the casserole to cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Expert tips include monitoring cooking time, allowing resting time before serving, avoiding sogginess by draining tomatoes, and experimenting with different cheeses.

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