Description
A comforting and savory Ground Turkey Zucchini Casserole that’s easy to prepare and packed with wholesome ingredients. This healthy casserole combines lean ground turkey, fresh zucchini, diced tomatoes, and melted cheese, seasoned with Italian herbs for a delicious family-friendly meal.
Ingredients
Scale
Meat
- 1 lb ground turkey
Vegetables
- 2 medium zucchinis, sliced
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
Seasonings & Herbs
- 1 tsp Italian seasoning
- Salt and pepper to taste
Dairy
- 1 cup shredded cheese (such as mozzarella or cheddar)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your casserole.
- Cook Ground Turkey: In a skillet over medium heat, cook the ground turkey until it is fully browned and no longer pink, breaking it apart as it cooks.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the cooked turkey, sautéing until the onion becomes translucent and softened, which enhances their flavor.
- Add Vegetables and Seasonings: Stir in the sliced zucchini, diced tomatoes, Italian seasoning, salt, and pepper, mixing everything well to combine the flavors.
- Transfer to Baking Dish: Pour the skillet mixture into a baking dish, spreading it out evenly in preparation for baking.
- Top with Cheese: Sprinkle the shredded cheese evenly over the top of the mixture to create a delicious, melty crust.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
Notes
- You can substitute ground turkey with ground chicken or lean beef if preferred.
- For extra flavor, add a pinch of red pepper flakes or substitute Italian seasoning with herbs de Provence.
- Use a mix of cheeses like mozzarella and Parmesan for a richer taste.
- To keep it lower calorie, use reduced-fat cheese or skip the cheese topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
