Ground Turkey Zucchini Casserole is a simple, cozy weeknight dish that balances lean protein with tender zucchini and melty cheese. It browns lightly on top, smells savory and herb-driven, and feels comforting on the fork — a great way to use summer squash or stretch a pound of turkey into a filling family meal. If you like skillet casseroles with easy swaps, try a similar one-pan option like this baked potato chicken broccoli casserole for another hearty dinner idea.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes (about 5–7 minutes stovetop + 20–25 minutes baking)
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values rounded)
- Calories per serving: 350 kcal
- Protein: 34 g
- Carbohydrates: 7 g
- Fat: 21 g
- Fiber: 1.5 g
- Sugar: 3 g
- Sodium: 450 mg
Why Make This Ground Turkey Zucchini Casserole
This casserole is fast, wholesome, and full of flavor. Ground turkey keeps the dish lean while shredded cheese adds a creamy, rich finish. Zucchini cooks down to tender ribbons that soak up tomato juices and seasoning. It’s ideal for busy nights, meal prep, or when you want a low-carb, family-friendly dinner that still tastes satisfying.
How to Make Ground Turkey Zucchini Casserole
This recipe uses basic steps: prepare ingredients, brown the turkey, gently cook zucchini with tomatoes and herbs, then bake with cheese until bubbly. The process is forgiving and simple, so you can customize herbs, cheese, or add-ins without much fuss.
Ingredients:
- 1 pound ground turkey
- 2 medium zucchinis, sliced
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Wash and slice the zucchinis, chop the onion, and mince the garlic. Measure out the diced tomatoes, Italian seasoning, and shredded cheese so everything is ready.
Step 2: Mixing
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and fragrant, about 3–4 minutes.
Step 3: Cooking
Add the ground turkey to the skillet. Break it up with a spoon and cook until it is browned and no longer pink. Stir in the sliced zucchini, diced tomatoes, Italian seasoning, salt, and pepper. Cook for about 5–7 minutes, stirring occasionally, until the zucchini is tender but not mushy and excess liquid has reduced.
Step 4: Finishing
Transfer the turkey and zucchini mixture to a lightly oiled casserole dish. Sprinkle the shredded cheese evenly over the top. Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly and the top is lightly golden. Let it cool slightly for 5 minutes before serving.
How to Serve Ground Turkey Zucchini Casserole
Serve warm straight from the dish. It pairs well with a crisp green salad, steamed rice, or crusty bread to soak up juices. For a lighter meal, add a side of lemony arugula or steamed green beans. The casserole also makes a good main for casual gatherings — slice and spoon onto plates for easy serving.
How to Store Ground Turkey Zucchini Casserole
- Refrigerator: Cool completely, cover tightly, and refrigerate for 3–4 days.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat single portions in the microwave for 1–2 minutes, or warm a covered dish in a 350°F oven until heated through (about 15–20 minutes).
Expert Tips for Perfect Ground Turkey Zucchini Casserole
- Remove excess moisture: If zucchini releases a lot of water, drain some liquid after cooking to avoid a soggy casserole.
- Salt zucchini early: Salt sliced zucchini lightly and let sit 10 minutes, then blot with a towel to draw out water for firmer texture.
- Brown the turkey well: Getting a little color on the meat adds deeper flavor. Don’t overcrowd the pan.
- Use low-moisture cheese: For a better melt and less runoff, use low-moisture mozzarella or a moderately aged cheddar.
- Adjust seasoning at the end: Taste before baking and add a pinch more salt, pepper, or herbs if needed.
Delicious Variations
- Mediterranean: Add chopped olives, sun-dried tomatoes, and feta cheese.
- Mexican-style: Stir in a teaspoon chili powder and cumin, use pepper jack cheese, and top with cilantro and avocado.
- Comfort upgrade: Mix in 1/2 cup cooked rice or quinoa before baking for extra heft.
- Lower-fat option: Use turkey breast and reduced-fat cheese.
- Veggie boost: Add diced bell peppers, mushrooms, or spinach when you add the zucchini.
Frequently Asked Questions
Q: Can I use ground chicken or beef instead of turkey?
A: Yes. Ground chicken or lean beef works fine. Adjust cooking time so the meat is fully browned. Flavor and fat level will change slightly.
Q: Do I need to peel the zucchini?
A: No. The skin is thin and adds color and nutrients. Peel only if the skin is waxed or you prefer a very soft texture.
Q: Can I make this ahead and bake later?
A: Yes. Assemble the skillet mixture in a casserole dish, cover, and refrigerate up to 24 hours before baking. For longer storage, freeze assembled (see storage tips).
Q: How do I prevent a watery casserole?
A: Cook zucchini until tender and reduce liquids in the skillet. You can also salt and drain zucchini slices before cooking or use a slotted spoon to transfer the mixture to the dish.
Q: Is this casserole keto-friendly?
A: It can be. Skip tomatoes or use smaller amounts and choose full-fat cheese. The dish is already relatively low in carbs, but adjust to meet your carb goals.
Q: Can I add herbs or fresh greens?
A: Yes. Stir in fresh basil, parsley, or baby spinach near the end of cooking for bright flavor.
Q: What size casserole dish should I use?
A: A 9×9-inch or similar 2-quart casserole dish works well for this amount.
Conclusion
This Ground Turkey Zucchini Casserole is an easy, flavorful weeknight winner — savory turkey, tender zucchini, and gooey cheese come together in under an hour. It stores and reheats well, making it ideal for meal prep or casual dinners. For a make-ahead, gluten-free twist on a cheesy zucchini and turkey bake, check out this helpful recipe for a similar dish: Make-Ahead Cheesy Zucchini and Turkey Casserole (gluten-free). Give it a try — the aroma alone will make your kitchen feel like home.
Print
Ground Turkey Zucchini Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
A simple, cozy weeknight dish that balances lean protein with tender zucchini and melty cheese.
Ingredients
- 1 pound ground turkey
- 2 medium zucchinis, sliced
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat the oven to 350°F (175°C). Wash and slice the zucchinis, chop the onion, and mince the garlic. Measure out the diced tomatoes, Italian seasoning, and shredded cheese so everything is ready.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and fragrant, about 3–4 minutes.
- Add the ground turkey to the skillet. Break it up with a spoon and cook until browned and no longer pink. Stir in the sliced zucchini, diced tomatoes, Italian seasoning, salt, and pepper. Cook for about 5–7 minutes, until the zucchini is tender but not mushy and excess liquid has reduced.
- Transfer the turkey and zucchini mixture to a lightly oiled casserole dish. Sprinkle the shredded cheese evenly over the top. Bake for 20–25 minutes, until the cheese is melted and bubbly and the top is lightly golden. Let it cool slightly for 5 minutes before serving.
Notes
If zucchini releases a lot of water, drain some liquid after cooking to avoid a soggy casserole. Use low-moisture cheese for a better melt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 34g
- Cholesterol: 90mg
