Savory Ground Turkey Zucchini Casserole is a simple, tasty dinner that cooks fast and fills the house with warm, homey smells. This baked casserole mixes lean ground turkey with fresh zucchini, tomatoes, and melty cheese for a satisfying meal the whole family will like. If you enjoy easy turkey dinners, you might also try this recipe for a spicy twist like the bang-bang version: Bang Bang Ground Turkey Rice Bowls.
Why make this recipe
- Quick & easy: ready in under an hour from start to finish.
- Simple ingredients: pantry staples and fresh zucchini.
- Comfort food: warm, cheesy, and filling.
- Family-friendly: mild flavors most people enjoy.
- Versatile: you can swap cheeses or add veggies.
This version stands out because it keeps flavors clean and balanced — browned turkey for depth, zucchini for lightness, and two cheeses for a gooey, golden top. It comforts without feeling heavy, so it works for weeknights or casual guests.
Ingredients :
- For the protein and base:
- 1 lb ground turkey (lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- For the vegetables and mix:
- 2 medium zucchinis, sliced into rounds
- 1 can (14.5 oz) diced tomatoes, drained
- For the cheese and topping:
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional for a crunchy top)
- Extras:
- Non-stick cooking spray
Notes: Drain the canned tomatoes well so the casserole does not become watery. Use a sharper cheddar for more flavor or mozzarella for milder melt.
How to Make Savory Ground Turkey Zucchini Casserole
- Preheat the oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick cooking spray so the casserole releases easily.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until it becomes translucent, about 3–4 minutes. Sautéing the onion first builds a good flavor base.
- Add the minced garlic and cook 30 seconds until fragrant—do not let it burn.
- Add the ground turkey to the skillet. Break it up with a spoon and cook until no pink remains and the meat gets a light brown color. Season with 1 teaspoon Italian seasoning, salt, and pepper. Browning the turkey adds savory depth.
- Stir in the sliced zucchini and the drained diced tomatoes. Cook together for about 4–5 minutes, until the zucchini starts to soften but still holds shape. This prevents the casserole from turning soggy.
- Remove the skillet from the heat. Mix in half of the shredded cheese so it melts into the warm mixture and helps bind everything.
- Transfer the turkey-zucchini mix into the prepared baking dish and spread it evenly. Press lightly so the layer sets.
- Sprinkle the remaining shredded cheese over the top, then add the grated Parmesan. If you like a crunchy finish, scatter the breadcrumbs evenly over the cheese.
- Bake for 20–25 minutes until the cheese bubbles and the top turns golden brown. Let it cool a few minutes before cutting. Resting helps the casserole hold its shape when served.
Tip: If you want another tasty low-carb turkey skillet idea, try this variation with cauliflower: Garlic Butter Ground Turkey Cauliflower Skillet.
Directions :
- Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Add the ground turkey to the skillet. Cook until browned, breaking it apart with a spoon. Season with Italian seasoning, salt, and pepper.
- Stir in the sliced zucchinis and drained diced tomatoes. Cook for an additional 5 minutes until the zucchini starts to soften.
- Remove the skillet from heat and mix in half of the shredded cheese, stirring to combine.
- Transfer the turkey and zucchini mixture into the prepared baking dish, spreading it evenly.
- Top with the remaining shredded cheese, Parmesan cheese, and breadcrumbs, if using.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and the top is golden brown.
- Remove from the oven and allow the casserole to cool for a few minutes before serving.
how to serve Savory Ground Turkey Zucchini Casserole
- Cut into squares and serve hot from the pan.
- Pair with a crisp green salad or steamed rice for a fuller meal.
- Spoon a dollop of plain Greek yogurt or a splash of hot sauce for extra tang.
- Garnish with chopped fresh parsley or basil for color.
how to store Savory Ground Turkey Zucchini Casserole
- Refrigerator: Cool the casserole to room temperature, cover tightly, and store for up to 3–4 days.
- Freezer: Cut into portions, wrap each piece in foil, then place in a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm single servings in the microwave for 1–2 minutes or in a 350°F (175°C) oven for 10–15 minutes until heated through.
tips to make Savory Ground Turkey Zucchini Casserole
- Drain tomatoes well to avoid excess liquid.
- Slice zucchini evenly so pieces cook at the same rate.
- Use a hot skillet to brown turkey quickly and lock in flavor.
- Mix half the cheese into the filling to keep the casserole moist and melty inside.
- For a crisper top, broil for 1–2 minutes at the end—watch closely to avoid burning.
variation (if any)
- Add sliced mushrooms, bell peppers, or spinach for more veggies.
- Swap ground turkey for ground chicken or lean ground beef.
- Use Italian-style shredded cheese blend for different flavor notes.
- Make it low-carb by skipping breadcrumbs or using crushed pork rinds.
- For extra flavor, stir in 1/2 teaspoon red pepper flakes or a tablespoon of tomato paste when cooking the turkey.
FAQs
Can I use frozen zucchini?
Yes. Thaw and drain frozen zucchini well before using. Squeeze out excess moisture so the casserole does not get watery.
Can I make this recipe gluten-free?
Yes. Use gluten-free breadcrumbs or skip them. Make sure any shredded cheese or canned tomatoes you buy are labeled gluten-free if needed.
Is this casserole freezer-friendly?
Yes. Fully cooked casserole freezes well for up to 2 months. Wrap portions tightly and thaw in the fridge before reheating.
Can I swap the cheese?
Absolutely. Cheddar gives bold flavor, mozzarella gives a mild stretch, and a mix works great. Parmesan adds a nice savory finish.
How do I prevent the casserole from becoming soggy?
Drain the canned tomatoes, cook the zucchini until slightly tender (not mushy), and avoid adding extra liquid. Let the casserole rest a few minutes after baking to set.
Conclusion
This Savory Ground Turkey Zucchini Casserole is a dependable weeknight winner: quick to prepare, full of flavor, and easy to change up. It blends lean protein and fresh vegetables with gooey cheese for a dinner that comforts without weighing you down. If you want a make-ahead or gluten-free twist on a similar zucchini and turkey bake, check this helpful recipe: Make-Ahead Cheesy Zucchini and Turkey Casserole (gluten-free).
If you tried this casserole, please leave a comment and a star rating. Share your tweaks on social media and tell us — what variation did you try?
Print
Savory Ground Turkey Zucchini Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A simple, tasty dinner that mixes lean ground turkey with fresh zucchini, tomatoes, and melty cheese for a satisfying family meal.
Ingredients
- 1 lb ground turkey (lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 medium zucchinis, sliced into rounds
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional for a crunchy top)
- Non-stick cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and spray a 9×13-inch baking dish with non-stick cooking spray.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3–4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground turkey, breaking it up and cooking until no pink remains. Season with Italian seasoning, salt, and pepper.
- Stir in sliced zucchini and drained diced tomatoes, cooking for 4–5 minutes until zucchini begins to soften.
- Remove from heat and mix in half of the shredded cheese.
- Transfer the mixture to the prepared baking dish, spreading evenly.
- Top with remaining shredded cheese, Parmesan, and breadcrumbs if using.
- Bake for 20–25 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before cutting and serving.
Notes
Drain the canned tomatoes well to avoid excess liquid. Use sharper cheddar for more flavor or mozzarella for a milder melt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg