Some nights I want a dinner that feels like a warm blanket, but I still want to wake up feeling good the next day. That is exactly where this Ground Turkey Zucchini Casserole lives in my kitchen. It is cozy, saucy, and cheesy in that nostalgic casserole way, yet it leans lighter thanks to zucchini and ground turkey. The best part is the smell. Garlic and onion hit the pan, the turkey starts to brown, and suddenly the whole place feels like dinner is handled.
I also love that this fits into the real-life category of What To Make With Ground Turkey Easy. It is one of those Recipies With Ground Turkey that uses simple ingredients, no fancy steps, and still tastes like you put in serious effort. If you are collecting Fun Ground Turkey Recipes, want more Dinners With Turkey Meat, or need Casserole Recipes Ground Turkey for meal prep, keep this one close. And yes, Ground Turkey Recipes Dairy Free is doable here too with a couple quick swaps.
Ground Turkey And Zucchini Casserole Ingredients
This Recipe Ground Turkey style is all about balance: savory turkey, tender zucchini, and a tomato base that keeps every bite juicy. Zucchini can be a little watery, so the ingredient choices and a tiny bit of technique matter. Slice the zucchini evenly, drain your tomatoes well, and you are already ahead.
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 pound lean ground turkey (93% works great)
- 1 can (14 to 15 ounces) diced tomatoes, well drained
- 1 to 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon kosher salt (plus more as needed)
- 1/2 teaspoon black pepper
- 2 medium zucchini, thinly sliced into rounds or half-moons
- 1 1/2 cups shredded mozzarella (or dairy-free shredded mozzarella alternative)
- 2 tablespoons chopped fresh basil or parsley (optional, for serving)
How To Make Ground Turkey Zucchini Casserole
Set your oven to 375 F and lightly oil a 9×13-inch baking dish. Warm the olive oil in a big skillet over medium heat, then cook the onion for about 2 minutes until it softens. Add the garlic and stir for 30 seconds, just until it smells amazing.
Add the ground turkey and break it up with your spoon. Cook until there is no pink left and the turkey starts to brown, about 5 to 6 minutes. Stir in the drained diced tomatoes, Italian seasoning, salt, and pepper, then simmer 3 to 4 minutes so the mixture thickens a bit instead of turning your casserole into soup.
Now layer it. Add half the zucchini to the bottom of the dish, then spread on half the turkey mixture and sprinkle with half the cheese. Repeat with the remaining zucchini, turkey, and cheese. Bake uncovered for 30 to 35 minutes, until the top is bubbly and lightly golden. Let it rest 5 to 10 minutes before slicing, because it sets up and tastes better that way.
Pro Tips for Healthy Dinner Recipes Ground Turkey
If your zucchini tends to flood casseroles, lightly salt the slices and let them sit 10 minutes, then pat dry. Also, make sure the tomatoes are really drained, I press them in a strainer with the back of a spoon. One more thing: do not rush the browning step, because a little color on the turkey makes the whole dish taste deeper.
- Slice zucchini evenly so it cooks at the same pace.
- Keep the turkey mixture thick, not watery, before layering.
- Rest the casserole before serving for cleaner slices.
Variations (Including Ground Turkey Recipes Dairy Free)
For a dairy-free version, use your favorite dairy-free mozzarella or skip the cheese and finish with a crunchy topping like seasoned gluten-free breadcrumbs. Want more veggies? Saute mushrooms or chopped bell pepper with the onion. If you like a little heat, add red pepper flakes to the turkey mixture or stir in a spoonful of harissa for a bolder vibe.
Troubleshooting Tips
- Watery casserole: Zucchini was too wet or tomatoes were not drained; salt and pat the zucchini dry next time.
- Bland flavor: Add a pinch more salt, a little extra Italian seasoning, or a sprinkle of Parmesan (or dairy-free Parmesan) at the end.
- Too soft zucchini: Slice slightly thicker and avoid overbaking, then rest before cutting.
Ingredient Substitutions
You can swap ground turkey for ground chicken with no other changes. Out of diced tomatoes? Use crushed tomatoes, but simmer a little longer to thicken. No Italian seasoning? Mix oregano and basil, and add a tiny pinch of thyme if you have it.
Storage and Serving Suggestions
Serve this Ground Turkey Zucchini Casserole with a crisp salad, roasted broccoli, or simple rice if you want it extra filling. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350 F covered with foil until warmed through, or microwave gently so the zucchini does not get mushy.
FAQs
Can I make Ground Turkey Zucchini Casserole ahead of time?
Yes. Assemble it, cover, and refrigerate up to 24 hours, then bake when you are ready.
How do I keep zucchini from making it watery?
Salt the zucchini slices, let them sit, and pat dry. Also drain the tomatoes really well and simmer the turkey mixture until thicker.
Is this recipe low carb?
It is naturally lower carb than many casseroles because zucchini replaces pasta or rice.
Can I freeze it?
You can freeze it baked or unbaked. For best texture, thaw overnight in the fridge and bake until hot and bubbly.
What cheese works best?
Mozzarella melts nicely and keeps things mild. Cheddar adds a sharper flavor if you want more punch.
Can I add a grain?
Sure. Stir in 1 to 2 cups cooked rice, quinoa, or orzo into the turkey mixture before layering for a heartier casserole.
How do I know it is done?
The cheese should be melted and bubbling, and a knife should slide through the zucchini easily without resistance.
Ground Turkey Zucchini Casserole
Equipment
- 9×13-inch baking dish
- Large skillet
- Cutting Board
- Chef’s Knife
- Wooden spoon
- Colander or fine-mesh strainer
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 lb lean ground turkey 93% lean recommended
- 1 can diced tomatoes 14 to 15 oz, well drained
- 1 1/2 tsp Italian seasoning to taste
- 3/4 tsp kosher salt plus more as needed
- 1/2 tsp black pepper
- 2 medium zucchini thinly sliced
- 1 1/2 cups shredded mozzarella or dairy-free alternative
- 2 tbsp fresh basil or parsley chopped, optional for serving
Instructions
- Preheat oven to 375 F (190 C) and lightly grease a 9×13-inch baking dish with olive oil.
- Heat olive oil in a large skillet over medium heat. Cook onion for about 2 minutes, then add garlic and stir for 30 seconds.
- Add ground turkey and cook, breaking it up, until browned and cooked through (about 5 to 6 minutes).
- Stir in diced tomatoes, Italian seasoning, salt, and black pepper. Simmer 3 to 4 minutes until the mixture thickens slightly.
- Layer half the zucchini in the baking dish, then half the turkey mixture, then half the mozzarella. Repeat layers.
- Bake uncovered for 30 to 35 minutes, until bubbly and lightly golden. Rest 5 to 10 minutes before slicing. Garnish with basil or parsley if desired.
Notes
- For less moisture: lightly salt zucchini slices, rest 10 minutes, then pat dry before layering.
- For dairy-free: use dairy-free shredded cheese or skip cheese and add a crunchy topping.
- Storage: refrigerate leftovers up to 3 days and reheat gently.
