Ground Turkey Zucchini Casserole
A cozy, veggie-packed casserole made with seasoned ground turkey, tender zucchini, and a bubbly cheesy topping.
Equipment
- 9x13-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 9x13-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.