Description
How to make a hearty Ground Turkey Zucchini Casserole with lean protein and fresh veggies that’s perfect for a healthy weeknight dinner.
Ingredients
- Main Components:
- 1 tablespoon olive oil
- 1 pound lean ground turkey (93/7 or 96/4)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium zucchini, trimmed and thinly sliced (about 4 cups)
- Sauce & Liquid:
- 1 (15-ounce) can crushed tomatoes (no salt added)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- Seasonings:
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Toppings & Garnish:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown Turkey: Heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it up. Brown until no longer pink, then drain excess fat. Stir in diced onion, bell pepper, and minced garlic; sauté until softened and fragrant.
- Simmer Sauce: Pour in crushed tomatoes, chicken broth, and Worcestershire sauce. Stir in Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, allowing the flavors to marry beautifully for your Ground Turkey Zucchini Casserole.
- Fold Zucchini: Gently fold the thinly sliced zucchini into the simmering sauce. Cook for about 5 minutes, just until the zucchini begins to soften slightly but still holds its shape. This ensures a delightful texture in your casserole.
- Bake Casserole: Transfer the turkey and zucchini mixture into a 9×13 inch baking dish. Sprinkle generously with shredded cheddar cheese and panko breadcrumbs. Bake at 375°F (190°C) for 25-30 minutes, until bubbly and golden brown.
- Rest Casserole: Once baked, remove the Ground Turkey Zucchini Casserole from the oven. Let it rest for 5-10 minutes before serving. This crucial step allows the casserole to set, preventing it from falling apart when scooped.
- Garnish & Serve: Garnish your warm and satisfying Ground Turkey Zucchini Casserole Healthy Comfort Food with fresh chopped parsley. Serve immediately with a side salad or crusty bread for a complete, wholesome meal.
Notes
Avoid overcooking zucchini in the skillet; cook just until slightly softened to prevent a watery, mushy casserole.
Store cooled casserole in an airtight container in the refrigerator for 3-4 days; discard if off smells appear.
Lean ground beef (90/10 or leaner) can substitute turkey; drain any excess fat thoroughly after browning.
Serve warm from the oven, garnished with fresh parsley, alongside a crisp green salad or crusty bread.
Assemble the casserole up to 24 hours ahead, refrigerating it covered; add cheese and breadcrumbs just before baking.
For richer flavor, brown a tablespoon of tomato paste with the ground turkey and vegetables.
**Allergy Information:** Dairy, Gluten, Fish