Ground Turkey Zucchini Casserole
Easy ground turkey zucchini casserole baked with tomatoes, herbs, and cheese. A simple, reliable dinner for busy weeknights.
Servings: 4
Ingredients
- 1 lb lean ground turkey or ground beef
- 1 medium yellow onion diced
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 14 oz can diced tomatoes, drained
- 2 zucchini sliced
- ¾ cup Parmesan cheese divided
- ¾ cup mozzarella cheese divided
- ½ cup Italian-style panko breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F and spray an 8x8-inch baking dish with nonstick cooking spray.
- Cook the ground turkey, onion, and garlic in a skillet over medium heat until fully cooked. Drain excess fat.
- Stir in the oregano, basil, Italian seasoning, paprika, salt, and pepper.
- Add the tomatoes and zucchini and cook for 5 minutes until slightly softened.
- Stir in half of each cheese.
- Transfer to the baking dish and top with remaining cheese.
- Mix breadcrumbs with olive oil and sprinkle on top.
- Bake uncovered for 25 minutes until bubbly and golden.
Notes
- This casserole holds together best after resting for a few minutes.
- Drain the tomatoes well to prevent excess moisture.
- Ground beef can be used if preferred.
- Leftovers reheat evenly without drying out.
Nutrition
Calories: 282kcal | Carbohydrates: 18g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 29mg | Sodium: 1516mg | Potassium: 583mg | Fiber: 4g | Sugar: 7g | Vitamin A: 873IU | Vitamin C: 30mg | Calcium: 425mg | Iron: 3mg
