Ground Turkey Zucchini Casserole

Ingredients for Ground Turkey Zucchini Casserole

Getting the right ingredients makes all the difference in this casserole. I always look for zucchini that’s firm and bright green, avoiding any that feel soft or have blemished skin. Medium-sized zucchini work best since they have fewer seeds and better texture after baking.

• 1 pound ground turkey (I usually go for 93% lean to keep it healthy without drying out)
• 2 to 3 medium zucchini, sliced into rounds (about 4 cups)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes with juice
• 1 cup shredded cheese (I recommend mixing sharp cheddar with mozzarella for better flavor)
• 1/2 cup breadcrumbs, optional (panko gives you that nice crunchy topping)
• 1 tablespoon Italian seasoning (look for blends with oregano, basil, and thyme)
• Salt and pepper to taste
• 1 tablespoon olive oil

Step-by-Step Instructions

Taking your time with each step ensures the best results. I’ve learned that proper browning makes a huge difference in the final flavor.

Step 1: Preheat your oven to 375°F. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until it turns soft and translucent. Add the minced garlic and cook for another minute until you can smell its aroma.

Step 2: Add the ground turkey to the skillet, breaking it into smaller pieces with a wooden spoon as it cooks. Continue cooking for 6 to 8 minutes until the meat is completely browned with no pink remaining. This step builds flavor, so resist the urge to rush it.

Step 3: Stir in the diced tomatoes along with their juice, Italian seasoning, salt, and pepper. Let the mixture simmer gently for 5 minutes so the flavors can blend and the sauce thickens slightly.

Step 4: Grab your 9×13 inch casserole dish and arrange half of the zucchini slices across the bottom. Spoon half of the turkey mixture over the zucchini, spreading it evenly. Sprinkle half the cheese on top. Repeat these layers with the remaining zucchini, turkey mixture, and cheese. If you’re using breadcrumbs, scatter them over the final cheese layer.

Step 5: Bake uncovered for 30 to 35 minutes until the casserole is bubbling around the edges and the cheese has turned golden brown on top. You’ll know it’s ready when you see those beautiful browned spots and hear the gentle bubbling.

Step 6: Remove from the oven and let the casserole rest for a full 10 minutes before cutting into it. This resting time allows the layers to set properly so your portions hold together beautifully instead of falling apart.

Perfect Pairings for Ground Turkey Zucchini Casserole

This casserole pairs wonderfully with sides that add freshness and balance to the rich, cheesy layers.

Crisp Green Salad: A simple mixed greens salad with vinaigrette cuts through the richness and adds refreshing crunch. Try pairing it with a Mediterranean-inspired salad for complementary flavors.

Crusty Garlic Bread: Warm, toasted bread is perfect for soaking up any extra tomato juices. The garlic adds another layer of savory goodness that complements the Italian seasoning in the casserole.

Roasted Vegetables: Consider serving alongside sheet pan sausage and veggies for a complete meal that maximizes your oven space and keeps cleanup simple.

Simple Side of Broccoli: Steamed or roasted broccoli adds color, nutrition, and a slight bitterness that balances the mild zucchini. For a creamier option, check out this creamy broccoli cheddar orzo.

Autumn Wild Rice: For heartier appetites, serve with a bowl of autumn wild rice soup on the side to round out the meal with earthy, nutty flavors.

Keeping It Fresh

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers taste even better the next day.

Reheat individual portions in the microwave for 2 to 3 minutes, or warm the entire dish covered with foil in a 350°F oven for 15 to 20 minutes. If the casserole seems dry, add a splash of water or a spoonful of tomato sauce before reheating.

For make-ahead convenience, assemble the entire casserole in the morning, cover it tightly with plastic wrap, and refrigerate until dinner time. When you’re ready to bake, remove the plastic and add 5 to 10 extra minutes to the baking time since it will start cold.

FAQs

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

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

• 9×13 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 9×13 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).