Description
Ground Turkey Zucchini Casserole – a healthy, low-carb, and protein-packed casserole featuring lean ground turkey, fresh zucchini, diced tomatoes, and melted mozzarella cheese. This easy weeknight dinner is gluten-free, keto-friendly, and delivers all the comfort of a traditional baked casserole without the guilt!
Ingredients
- 1 lb ground turkey
- 2 medium zucchinis, sliced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 1 tsp dried Italian herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
- In a skillet, heat olive oil and sauté onion and garlic until fragrant and softened (about 2 minutes).
- Add ground turkey and cook until browned, breaking it apart as it cooks (5–6 minutes).
- Stir in diced tomatoes, Italian herbs, salt, and black pepper. Simmer for 3–4 minutes.
- Layer half the zucchini in the baking dish, then half the turkey mixture, then half the cheese. Repeat layers.
- Bake uncovered for 30–35 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- Use a mandoline or sharp knife to slice zucchini evenly for consistent cooking.
- Drain diced tomatoes well to prevent a watery casserole.
- Add a layer of cooked rice or quinoa between layers for a heartier dish.
- Substitute ground chicken, lean beef, or plant-based crumbles for the turkey.
- Add mushrooms, bell peppers, or spinach for extra vegetables.
- Top with Parmesan cheese or panko breadcrumbs mixed with melted butter for a crispy crust.
- Serve with a side salad or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 5 days and reheated in the oven or microwave.
- Freezes well for up to 3 months – thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Casserole
- Method: Bake, Sauté
- Cuisine: American, Mediterranean