Turkey Zucchini Casserole

This Turkey Zucchini Casserole is the perfect solution when you’re looking for a comforting yet healthy dinner option. Packed with lean ground turkey, fresh zucchini, tomato sauce, and topped with bubbly cheese, this dish is both nourishing and flavorful. It’s naturally low in carbs, gluten-free, and perfect for busy weeknights.

Whether you’re trying to eat lighter or just want a delicious way to use up your garden zucchini, this casserole delivers all the cozy vibes without the heaviness of traditional casseroles.

Ingredients:

• 1 lb lean ground turkey
• 1 tablespoon olive oil
• ½ onion, diced
• 2 cloves garlic, minced
• 2–3 medium zucchinis, thinly sliced or chopped
• 1 (14.5 oz) can diced tomatoes (drained slightly)
• 1 cup tomato sauce or marinara
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 1 egg (optional, for binding if you layer like lasagna)
• Optional garnish: fresh basil or parsley

Preparation:

Step 1: Preheat Oven

• Preheat your oven to 375°F (190°C). Lightly grease a 9×9 or 9×13 baking dish depending on how thick you want the layers.

Step 2: Cook the Turkey Mixture

• In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook another 30 seconds.

• Add ground turkey and cook until browned and cooked through, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning.

• Add the diced tomatoes and tomato sauce. Simmer for 5–7 minutes until slightly thickened.

Step 3: Prep the Zucchini

• While the turkey mixture simmers, slice the zucchini into thin rounds or half-moons. You can also dice it if you prefer a chunkier texture. Pat dry with paper towels to reduce moisture.

Step 4: Assemble the Casserole

• In the prepared baking dish, layer half of the turkey mixture, then add half the zucchini. Sprinkle with a bit of both cheeses. Repeat layers, ending with cheese on top.

• For a more structured casserole (like lasagna), you can beat one egg and mix it into the bottom layer of turkey for better sliceability.

Step 5: Bake

• Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbly and the zucchini is tender.

Step 6: Cool and Serve

• Let the casserole rest for 5–10 minutes before serving to help everything set. Garnish with chopped basil or parsley.

Variation:

• Add more veggies: Mushrooms, spinach, or bell peppers work well in the filling.
• Spicy twist: Add crushed red pepper flakes or diced jalapeños.
• Creamy style: Stir in ½ cup ricotta or cream cheese for a creamy texture.
• Low-fat version: Use low-fat cheese and skip extra oil.
• Keto-friendly: Use no-sugar-added tomato sauce and go light on the onion.

Serving Suggestions:

• With a green salad: Light and refreshing side that pairs perfectly.
• Garlic bread: If not watching carbs, serve with crusty bread.
• For meal prep: Store in containers for easy lunches or dinners all week.
• With rice or quinoa: Make it heartier with a scoop of grains underneath.

⏱️ Time Overview:

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: ~55 minutes

🍽️ Nutritional Information (per serving, approx. 6 servings):

• Calories: ~280
• Protein: ~23g
• Carbohydrates: ~10g
• Fat: ~16g
• Fiber: ~2g
• Sugar: ~4g
• Sodium: ~480mg

Nutrition will vary depending on cheese and sauce used.

Conclusion:

This Turkey Zucchini Casserole is everything you want in a weeknight dinner—simple, satisfying, and packed with wholesome ingredients. It’s the kind of meal that pleases picky eaters, fits a variety of diets, and uses fresh veggies in the tastiest way.

Whether you’re meal prepping or feeding a hungry family, this casserole checks every box. Healthy comfort food never looked so good!