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Easy Ground Turkey Zucchini Casserole

A simple and light casserole made with ground turkey and zucchini, perfect for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground turkey Choose lean turkey for lower fat.
  • 2 medium zucchinis, sliced Drain excess liquid if very wet.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes Canned or fresh; can skip if desired.
  • 1 cup shredded cheese Cheddar or mozzarella; use your favorite or a mix for more flavor.
  • 1 teaspoon Italian seasoning Use fresh herbs or Italian blend seasoning if preferred.
  • Salt and pepper, to taste Adjust according to preference.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Heat a large skillet over medium heat. Add the ground turkey and cook until no pink remains, breaking it into small pieces as it cooks.
  3. Add chopped onion and minced garlic to the skillet. Cook for 3–4 minutes more until the onion is soft.
  4. Stir in sliced zucchini and diced tomatoes. Cook for 4–5 minutes until the zucchini softens a bit. Drain extra liquid if needed.
  5. Add Italian seasoning, salt, and pepper. Mix well.
  6. Transfer the mixture to a small casserole dish. Sprinkle shredded cheese over the top.
  7. Bake for 15–20 minutes, until the cheese is melted and the top is lightly golden.
  8. Let rest for 5 minutes before serving.

Notes

For serving, cut into squares and serve warm. It pairs well with a green salad or steamed rice. Cool the casserole to room temperature, cover, and store in the fridge for up to 3 days. To freeze, wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until hot, or microwave individual portions.