Savory Ground Turkey Zucchini Casserole Bake (Print Version)

Ground Turkey Zucchini Casserole, a savory bake that’s easy, comforting, and packed with flavor. Perfect for busy weeknights or a relaxed family dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: High-protein, Vegetable-rich

# Ingredients:

→ Base Ingredients

01 - 1 lb lean ground turkey
02 - 2 medium zucchini, shredded
03 - 1 medium onion, diced
04 - 3 cloves garlic, minced
05 - 14.5 oz can diced tomatoes, undrained
06 - 1/2 cup chicken broth

→ Flavor Foundations

07 - 2 tbsp tomato paste
08 - 1 tbsp Italian seasoning
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste

→ Creamy Binder

11 - 1.5 cups shredded mozzarella cheese, divided

→ Golden Topping

12 - 1/2 cup Panko breadcrumbs

# Instructions:

01 - Grab your biggest skillet, hon, and drizzle in a bit of olive oil over medium-high heat. Toss in that ground turkey and break it up with your spoon. We want it nicely browned, no pink bits, okay? This is where all that lovely savory flavor starts to develop. Once it’s cooked through, drain any excess fat – I usually just tilt the pan and use a paper towel to soak it up, saves a dish! Oh, and don't forget to season it with a pinch of salt and pepper here; I always forget to salt the meat and end up adding it later, which isn't quite the same.
02 - Now, push that cooked turkey to one side of the skillet or scoop it out if your pan isn't big enough (mine usually isn't, honestly!). Add the diced onion and let it soften for about 3-4 minutes until it's translucent and smelling sweet. Then, throw in the minced garlic and cook for just another minute until it’s fragrant – don't let it burn, that's a sad, bitter flavor we want to avoid! Next, add your shredded zucchini. Give it a good stir and cook for about 5 minutes, letting some of that moisture cook out. It’ll look like a lot at first, but it wilts down, I promise.
03 - Okay, time to make the magic happen! Stir in the diced tomatoes, tomato paste, chicken broth, and Italian seasoning with the turkey and veggies. Give it all a good mix, scraping up any browned bits from the bottom of the pan – that’s pure flavor! Bring it to a gentle simmer, then reduce the heat to low, and let it bubble away for about 10-15 minutes. This allows all those flavors to meld together beautifully. It should thicken up nicely, smelling absolutely incredible. I always sneak a little taste here, just to check for seasoning, you know?
04 - While your sauce is simmering, preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish and give it a quick spray with cooking non-stick spray. This is a step I *always* forget, and then I'm scrubbing stuck-on casserole for ages. Don't be like me! Once the sauce is ready, pour half of the turkey-zucchini mixture into the prepared baking dish, spreading it evenly. This is our first layer, the foundation of our Ground Turkey Zucchini Casserole.
05 - Sprinkle about a cup of the shredded mozzarella cheese over that first layer of turkey and zucchini. Because, well, cheese! Then, spoon the remaining turkey-zucchini mixture on top of the cheese, spreading it out gently. This creates a lovely cheesy middle layer. I usually get a little messy here, with sauce splashing on the sides of the dish, but hey, that's just part of the authentic home cooking experience, right? No perfection needed, just good food!
06 - Finally, sprinkle the remaining half cup of mozzarella cheese and all of the Panko breadcrumbs evenly over the top. This is what gives us that irresistible golden-brown, crispy crust! Pop your dish into the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is beautifully golden. When it comes out, it should be smelling heavenly, with that perfect melty cheese and crunchy topping. Let it rest for a few minutes before serving – it helps everything set.

# Notes:

01 - Don't overcrowd your pan when browning the turkey; it steams instead of browns, which means less flavor!
02 - Leftovers are even better the next day, honestly, the flavors deepen beautifully.
03 - Frozen shredded zucchini works in a pinch, just squeeze out ALL the water first.
04 - Serve with a crisp green salad to balance the richness – a perfect pairing!

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large skillet
03 - mixing spoon

# Nutrition (Per Serving):

Calories: 420
Total Fat: 22g
Total Carbohydrate: 25g
Protein: 34g

Back