Ground Turkey Zucchini Casserole
This Ground Turkey Zucchini Casserole is a comforting and healthy dish perfect for a weeknight meal. It combines savory ground turkey with tender zucchini, flavorful herbs, and melted cheese for a satisfying and delicious experience.
Equipment
- 9x13 inch baking dish
- Large skillet
- Spoon
- Box grater or food processor
- Paper towels or clean kitchen towel
- Medium bowl
- Mixing spoon
- Aluminum foil
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 medium zucchini, shredded
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ¼ cup chopped fresh parsley
- 2 cups shredded mozzarella cheese, divided
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the oregano, basil, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
- Pour in the crushed tomatoes and tomato sauce. Season with salt and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
- While the sauce is simmering, prepare the zucchini. Shred the zucchini using a box grater or food processor. Gently squeeze out any excess moisture using paper towels or a clean kitchen towel. This prevents the casserole from becoming watery.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
- Spread a thin layer of the turkey sauce on the bottom of the prepared baking dish.
- Top with half of the shredded zucchini, then half of the ricotta cheese mixture, and 1 cup of mozzarella cheese.
- Repeat the layers: turkey sauce, remaining zucchini, remaining ricotta cheese mixture, and the remaining 1 cup of mozzarella cheese.
- Cover the baking dish with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let the casserole rest for 10-15 minutes before serving. This allows the layers to set and makes it easier to slice.
Notes
Don't skip squeezing the zucchini to prevent a watery casserole. Get creative with the cheese by experimenting with provolone, Monterey Jack, or feta. Add more veggies like bell peppers, mushrooms, or spinach. You can assemble the casserole up to 24 hours in advance and store it in the refrigerator, adding a few extra minutes to the baking time. This casserole freezes beautifully for up to 3 months. Thaw it overnight in the refrigerator before baking. For a spicy version, add cayenne pepper or chopped jalapeño. For an Italian version, use Italian seasoning and sun-dried tomatoes. For a Mediterranean version, add feta cheese, olives, and lemon juice. For a low-carb version, substitute cauliflower rice for zucchini.