Can I use ground beef instead of ground turkey?

Yes! Ground beef works great. Just drain any extra fat after browning so the casserole doesn’t get greasy.

Can I make this Ground Turkey Zucchini Casserole low-carb?

It already leans low-carb since zucchini replaces pasta. Just stick with the same ingredients and don’t add starchy sides.

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for 3–4 days . Reheat in the microwave or in the oven at 350°F until warmed through.

Yes. Freeze in a freezer-safe container for up to 2 months . Thaw overnight in the fridge, then reheat in the oven for best texture.

What should I serve with it?

Yes. Freeze in a freezer-safe container for up to 2 months . Thaw overnight in the fridge, then reheat in the oven for best texture.

What should I serve with it?

This casserole is pretty complete, but it’s great with: a simple green salad garlic bread (if you’re feeling cozy) roasted veggies or steamed broccoli

Ground Turkey Zucchini Casserole: Cozy, Powerful 30-Min Dinner

Description

This Ground Turkey Zucchini Casserole is a cozy, cheesy, and veggie-packed dinner that’s perfect for busy weeknights. Layers of tender zucchini, seasoned ground turkey, and melted mozzarella come together in a comforting baked casserole that’s easy to prepare and full of flavor. It’s a lighter comfort food option that the whole family will love.

Ingredients

Scale

Meat and Vegetables

1 lb ground turkey
2 medium zucchinis, sliced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained

Cheese

1 cup shredded mozzarella cheese

Seasonings and Oils

1 tsp dried Italian herbs
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

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Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
Sauté aromatics. In a large skillet over medium heat, add olive oil. Cook chopped onion and minced garlic for about 2 minutes until fragrant.
Cook the turkey. Add the ground turkey to the skillet and cook for 5–6 minutes, breaking it apart with a spoon until browned.
Add tomatoes and seasoning. Stir in the drained diced tomatoes, Italian herbs, salt, and black pepper. Let the mixture simmer for 3–4 minutes.
Layer the casserole.
- Place half of the sliced zucchini in the baking dish.
- Add half of the turkey mixture.
- Sprinkle half of the mozzarella cheese.
- Repeat with remaining zucchini, turkey mixture, and cheese.
Bake uncovered for 30–35 minutes until bubbly and the cheese turns golden.
Rest before serving. Let the casserole cool for 5 minutes before slicing and serving.

Notes

Slice zucchini evenly so it cooks uniformly.

Drain diced tomatoes well to prevent excess moisture.

For extra flavor, add a sprinkle of Parmesan cheese on top before baking.

This casserole reheats beautifully and tastes even better the next day.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 4 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 85 mg