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Turkey Zucchini Casserole

A simple, healthy, and filling casserole made with ground turkey and zucchini, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground turkey
  • 2 medium Zucchini Or 1 large zucchini
  • 1 cup Chopped onion Yellow onion preferred for sweetness
  • 2 cloves Garlic Fresh is best but jarred works too
  • 1 can Canned diced tomatoes Fire-roasted for extra flavor
  • 1 cup Shredded cheese Mozzarella or cheddar, optional
  • 2 cups Cooked rice Leftover is great
  • 1 tablespoon Italian seasoning Enhances flavor
  • 2 tablespoons Olive oil
  • to taste Salt and pepper

Method
 

Cooking
  1. Heat olive oil in a large pan and add chopped onions, cooking until softened.
  2. Add garlic and sauté until fragrant, being careful not to burn it.
  3. Add ground turkey, breaking it up and cooking until no longer pink.
  4. Stir in diced zucchini and cook until just tender.
  5. Pour in the canned diced tomatoes with their juice and add Italian seasoning, stirring to combine.
  6. Mix in the cooked rice and check seasoning before transferring the mixture to a casserole dish.
  7. Top with shredded cheese and bake in a preheated oven at 375°F until bubbly and browned.

Notes

This casserole is great for leftovers and can be stored in the fridge for 3-4 days or frozen for up to 2 months. Reheat in the microwave or oven with a splash of broth to keep it moist.