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Ground turkey zucchini casserole with golden melted cheese fresh from the oven in baking dish

Ground Turkey Zucchini Casserole

A healthy, comforting casserole that combines lean ground turkey with fresh zucchini, tomatoes, and cheese for all the comfort of lasagna without the heavy pasta.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground turkey 93% lean recommended
  • 2-3 medium zucchini sliced into rounds, about 4 cups
  • 1 onion chopped
  • 2 cloves garlic minced
  • 14 oz diced tomatoes 1 can with juice
  • 1 cup shredded cheese cheddar, mozzarella, or a mix
  • 1/2 cup breadcrumbs optional, panko or regular
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Equipment

  • 9x13 inch casserole dish
  • Large skillet
  • Chef's knife

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook for 1 minute more until fragrant.
  3. Add the ground turkey to the skillet. Cook for 6 to 8 minutes until browned throughout with no pink remaining, breaking it up with a wooden spoon as you go.
  4. Stir in the diced tomatoes with juice, Italian seasoning, salt, and pepper. Let the mixture simmer for 5 minutes to allow flavors to blend and sauce to thicken slightly.
  5. Layer the casserole: In a 9x13 inch casserole dish, spread half the zucchini slices across the bottom. Spoon half the turkey mixture over the zucchini and spread evenly, then sprinkle with half the cheese.
  6. Repeat the layering with remaining zucchini, turkey mixture, and cheese. Top with breadcrumbs if using for added texture.
  7. Bake uncovered for 30 to 35 minutes, until bubbly around the edges and golden brown on top.
  8. Let the casserole sit for 10 minutes before serving so the layers set properly and portions hold together nicely.

Notes

Ground turkey can be substituted with ground chicken or ground beef. Yellow squash can be used instead of zucchini. The zucchini may release water during cooking, which is normal. Let the casserole rest for the full 10 minutes to allow excess liquid to reabsorb. For make-ahead convenience, assemble in the morning, cover, and bake at dinnertime (may need 5 to 10 extra minutes if cold from fridge).