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Ground Turkey Zucchini Casserole

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This easy, healthy ground turkey zucchini casserole is a comforting, flavor-packed dinner perfect for busy weeknights. Packed with lean protein, veggies, and a cheesy golden top, it’s a family favorite that’s great for meal prep and adaptable for various diets.

Ingredients

Scale
  • 1 pound ground turkey (93% lean recommended)
  • 2 medium zucchinis (about 1 pound), sliced into half-moons
  • 1 medium onion, diced (yellow or sweet)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) diced tomatoes, drained (fire-roasted or regular)
  • 1 cup low-sodium chicken broth
  • 1 cup shredded mozzarella cheese (regular or part-skim; dairy-free shreds optional)
  • 1/2 cup grated Parmesan cheese (freshly grated preferred)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried Italian herbs (or mix of oregano, basil, thyme)
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste (start with 1/2 teaspoon each)
  • Optional: Red pepper flakes, to taste
  • Optional for topping: 1/4 cup whole wheat panko breadcrumbs (or gluten-free panko)
  • Optional for topping: 1 tablespoon olive oil
  • Optional: Fresh parsley or basil, chopped, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Slice zucchini into half-moons, dice onion and bell pepper, and mince garlic. Drain tomatoes and shred cheese if needed.
  2. Heat a large skillet over medium-high heat. Add a splash of olive oil and ground turkey. Cook, breaking up with a spoon, until no longer pink and starting to brown. Season with salt, pepper, and half the Italian herbs.
  3. Add onion and bell pepper to the skillet. Sauté until softened, about 3 minutes. Add garlic and cook for 30 seconds.
  4. Add zucchini and cook until just starting to soften, about 3 minutes. If excess liquid appears, blot with a paper towel.
  5. Stir in drained diced tomatoes and tomato paste. Add remaining Italian herbs, smoked paprika, and more salt/pepper as needed. Simmer for 2-3 minutes.
  6. Pour in chicken broth, scraping up any browned bits. Simmer until slightly thickened, about 2 minutes.
  7. Transfer turkey-veggie mixture to a casserole dish (2-3 quarts). Spread evenly. Top with mozzarella and Parmesan cheese. If using, toss breadcrumbs with olive oil and sprinkle over cheese.
  8. Bake uncovered for 20-25 minutes, until cheese is bubbly and golden. For a crispier top, broil for 2-3 minutes at the end.
  9. Remove from oven and let rest 5-10 minutes before serving. Garnish with fresh parsley or basil if desired.

Notes

For best results, sauté zucchini before baking and drain tomatoes thoroughly to avoid a watery casserole. Resting the casserole before serving helps it set for cleaner slices. Easily adaptable for gluten-free or dairy-free diets by swapping breadcrumbs and cheese. Leftovers keep well for up to 4 days and can be frozen for up to 2 months.

Nutrition

Keywords: ground turkey, zucchini, casserole, healthy dinner, meal prep, low carb, gluten free, easy casserole, family dinner, comfort food

Find it online: https://blairrecipes.com/ground-turkey-zucchini-casserole-recipe-easy-healthy-dinner-idea/