Description
A simple, cozy weeknight dish that balances lean protein with tender zucchini and melty cheese.
Ingredients
Scale
- 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