Ground Turkey Zucchini Casserole
A light and comforting casserole made with ground turkey, fresh zucchini, and melty mozzarella, perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 1 lb ground turkey (93% lean) Can use 99% lean if preferred.
- 2 medium zucchinis, sliced Slice about 1/4-inch thick for even baking.
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained Use fire-roasted for a smoky note.
- 1 cup shredded mozzarella cheese Part-skim works well.
- 1 tsp dried Italian herbs Or use 1 tsp oregano + 1/2 tsp basil.
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper
- 1 tbsp olive oil Plus a little extra to grease the dish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Heat a large skillet over medium heat and add 1 tbsp olive oil. Sauté the chopped onion and minced garlic until softened and fragrant, about 2 minutes.
- Add the ground turkey to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 5–6 minutes.
- Stir in the drained diced tomatoes, dried Italian herbs, salt, and black pepper. Let the mixture simmer gently for 3–4 minutes to meld flavors.
- Arrange half of the zucchini slices in a single layer in the prepared baking dish. Top with half of the turkey mixture and then sprinkle half of the mozzarella.
- Repeat the layers with the remaining zucchini, turkey mixture, and cheese.
Baking
- Bake uncovered for 30–35 minutes, until bubbling and the cheese is melted and golden on top.
- Let the casserole cool for 5 minutes before slicing and serving.
Notes
Store leftovers in an airtight container for 3–4 days. For best results, reheat individual portions in the oven or microwave.