Easy Ground Turkey Zucchini Casserole (Printable)
Wholesome turkey and vegetable bake topped with golden melted cheese for a satisfying weeknight meal.
# Ingredient List:
→ Proteins
01 - 1 lb ground turkey
→ Vegetables
02 - 2 medium zucchinis, diced
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
→ Dairy
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup low-fat sour cream
→ Pantry
09 - 1 can (14 oz) diced tomatoes, drained
10 - 2 tbsp olive oil
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp paprika
13 - Salt and black pepper, to taste
# Steps:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant.
03 - Add ground turkey. Cook, breaking up with a spoon, until no longer pink, about 5–6 minutes.
04 - Stir in diced zucchini, bell pepper, and drained tomatoes. Cook for 5 minutes until vegetables start to soften.
05 - Add Italian herbs, paprika, salt, and black pepper. Stir to combine thoroughly.
06 - Remove skillet from heat. Mix in sour cream and half of the mozzarella cheese until well incorporated.
07 - Transfer the mixture to a greased 9x13-inch baking dish.
08 - Sprinkle remaining mozzarella and all of the Parmesan evenly on top.
09 - Bake for 25–30 minutes, or until the casserole is bubbly and the cheese is golden brown.
10 - Let cool for 5 minutes before serving to allow flavors to set.
# Expert Tips:
01 -
- Everything cooks in one pan before baking so cleanup is ridiculously simple
- The vegetables stay tender without getting mushy, even as leftovers the next day
02 -
- Drain those tomatoes really well or you'll end up with soupy casserole
- Letting it rest for those 5 minutes makes a huge difference in how it holds together when you serve it
03 -
- Use a box grater to shred your own cheese instead of buying pre-shredded for better melting
- Pat the zucchini dry with paper towels after dicing if it feels especially wet