Description
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.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
