This casserole combines lean ground turkey with tender zucchini, sautéed onions and garlic, and a rich tomato-based sauce, all baked together until fragrant and golden. It’s satisfying without being overly heavy—perfect for a comforting dinner.
Why You’ll Love This Recipe
I like how this dish gives me plenty of flavor and texture with fewer processed ingredients. The lean turkey and fresh zucchini make it a lighter alternative to heavier casseroles, yet it still delivers that homey baked comfort. It’s also versatile: I can make it ahead, serve it on a weeknight, and it reheats well.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound (≈ 450 g) ground turkey
2 tablespoons olive oil
½ cup chopped onion
2 cloves garlic, minced
1½ pounds (≈ 680 g) zucchini, diced
1 (14.5 oz / ~411 g) can diced tomatoes
½ teaspoon dried oregano
½ teaspoon smoked paprika
½ cup chopped fresh basil (or ¼ cup if very fresh)
~7 oz (~200 g) shredded aged cheddar cheese (or cheese of choice)
Salt and black pepper, to taste
Directions
Preheat my oven to 350 °F (175 °C).
In a large skillet over medium heat, I warm the olive oil and sauté the chopped onion until translucent, about 2-3 minutes.
I add the garlic and cook another minute until fragrant, then add the ground turkey. I season with salt, pepper, oregano and smoked paprika, and cook until the turkey is browned and crumbly, about 5-7 minutes.
Next I stir in the diced zucchini and the can of diced tomatoes (with juices). I bring the mixture to a gentle simmer, let it cook for 3-4 minutes, until the zucchini starts to soften and the sauce blends.
I stir in the chopped basil and about half of the shredded cheese into the pan mixture, then transfer everything into a greased 9″×13″ (or similar) baking dish.
I sprinkle the remaining cheese over the top and bake for about 20-25 minutes, until the casserole is bubbling and the cheese has melted and started to golden.
I let it rest for a few minutes after removing it from the oven, then serve warm.
Servings And Timing
This recipe makes about 6 servings.
Prep time: ~15 minutes
Cook time (skillet + bake): ~30-35 minutes
Total time: around 45-50 minutes
Variations
I can swap the ground turkey with ground chicken or a plant-based meat substitute for a vegetarian-friendly version.
I can mix in other vegetables like bell peppers, mushrooms or spinach for extra colour and nutrition.
I can use yellow squash alongside or instead of zucchini for variation.
I can turn it into a one-dish meal by stirring in cooked rice, quinoa or cauliflower rice before baking.
For a lighter version, I might reduce the amount of cheese or use a lower-fat cheese, or skip the cheese altogether for a dairy-free option.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, I cover and bake at ~325-350 °F (160-175 °C) until warmed through, or microwave individual portions until hot. If I freeze it, I wrap portions well and freeze for up to 2 months; when reheating from frozen I thaw overnight in the fridge first for best texture.
FAQs
How can I make this gluten-free or low-carb?
Yes — the recipe is already naturally gluten-free if you use canned tomatoes without additives. For low-carb, skip adding rice or grains and use zucchini or cauliflower rice if you want a rice substitute.
Can I prepare the casserole ahead of time?
Absolutely. I sometimes cook the turkey–zucchini mixture, then place it in the baking dish covered and refrigerated. When ready to serve I sprinkle the cheese on top and bake. It works well for busy nights.
What if my zucchini releases too much water and makes the casserole soggy?
I’ve found that dicing the zucchini and then patting it dry or letting it sit on paper towels for a few minutes helps reduce excess moisture. Also, simmering the mixture a little longer before transferring to the baking dish helps evaporate extra liquid.
Can I freeze leftovers?
Yes — after baking and cooling, I portion leftovers into freezer-safe containers and freeze up to 2 months. For best results I thaw overnight and reheat in the oven.
What to serve with it?
On its own it works as a hearty main dish. I often serve it with a simple green salad, steamed vegetables, or crusty bread. If I added rice or quinoa to it, then it becomes a complete meal by itself.
Conclusion
I truly enjoy this Ground Turkey Zucchini Casserole because it strikes a great balance between comfort food and healthier home cooking. It’s full of flavour, satisfying without being heavy, and flexible enough to adapt to my preferences or what I have on hand. If you give it a go, I hope you’ll enjoy it as much as I do.
A healthy, flavorful baked casserole made with lean ground turkey, fresh zucchini, tomatoes, herbs, and melty cheese. It’s a comforting yet light dish perfect for weeknight dinners.
Ingredients
1 pound (≈ 450 g) ground turkey
2 tablespoons olive oil
½ cup chopped onion
2 cloves garlic, minced
1½ pounds (≈ 680 g) zucchini, diced
1 (14.5 oz / ~411 g) can diced tomatoes (with juices)
½ teaspoon dried oregano
½ teaspoon smoked paprika
½ cup chopped fresh basil (or ¼ cup packed)
~7 oz (~200 g) shredded aged cheddar cheese
Salt and black pepper, to taste
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium heat. Sauté onion for 2–3 minutes until translucent.
Add garlic and cook for 1 minute. Stir in ground turkey, oregano, paprika, salt, and pepper. Cook until browned, about 5–7 minutes.
Add diced zucchini and canned tomatoes. Simmer 3–4 minutes until zucchini softens.
Stir in basil and half the shredded cheese.
Transfer mixture to the baking dish and top with remaining cheese.
Bake for 20–25 minutes, until cheese is melted and golden. Let rest a few minutes before serving.
Notes
Use paper towels to blot excess moisture from zucchini if needed.
Swap ground turkey with ground chicken or plant-based meat for variation.
Add cooked rice, quinoa, or cauliflower rice for a one-dish meal.
Store leftovers refrigerated up to 4 days or freeze for 2 months.
