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A delicious Ground Turkey Zucchini Casserole is shown as a featured image, ready to be served.

Ground Turkey Zucchini Casserole

This Ground Turkey Zucchini Casserole is a healthy and delicious dish that's packed with flavor. It features lean ground turkey, zucchini, and a medley of vegetables, all bound together with cheese and eggs, creating a satisfying and nutritious meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground turkey 93% lean
  • 2 medium zucchini, shredded
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup cooked quinoa or brown rice
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped fresh basil
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 1 tsp salt for zucchini draining

Equipment

  • large skillet
  • colander
  • 9x13-inch baking dish
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Grater
  • knife
  • cutting board
  • Spoon
  • Oven

Method
 

  1. Prepare the Zucchini: Shred the zucchini and place it in a colander. Sprinkle with 1 teaspoon of salt and let it sit for 15-20 minutes to drain excess moisture. Squeeze out as much liquid as possible using your hands or a clean kitchen towel.
  2. Sauté the Vegetables: Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 3 minutes, until slightly tender.
  3. Brown the Turkey: Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Simmer the Sauce: Stir in diced tomatoes, tomato sauce, oregano, thyme, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
  5. Combine Ingredients: In a large bowl, combine the cooked ground turkey mixture, drained zucchini, cooked quinoa, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, beaten eggs, and fresh basil. Mix well to ensure all ingredients are evenly distributed.
  6. Assemble and Bake: Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top. Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  7. Rest and Serve: Let the casserole rest for 10 minutes before slicing and serving. This allows it to set up slightly and makes it easier to cut.

Notes

For a spicier casserole, add more red pepper flakes or a dash of hot sauce. You can substitute brown rice for quinoa if preferred. Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through.