Hearty Ground Turkey Zucchini Casserole: Weeknight Win (Print Version)

This Ground Turkey Zucchini Casserole offers healthy comfort with lean turkey and fresh zucchini. A simple, flavorful dish for busy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, High-Protein

# Ingredients:

→ Main Players

01 - 1 lb lean ground turkey (93/7 preferred)
02 - 4 medium zucchini, grated
03 - 1 (14.5 oz) can diced tomatoes, undrained
04 - ½ cup grated Parmesan cheese, divided

→ Flavor Foundation

05 - 1 tablespoon olive oil
06 - 1 medium onion, chopped
07 - 3 cloves garlic, minced
08 - 1 tablespoon dried Italian seasoning
09 - Salt and freshly ground black pepper, to taste

→ Creamy Comfort

10 - 15 oz part-skim ricotta cheese
11 - 1 large egg

→ Finishing Touches

12 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, grate your zucchini. I usually use the large holes on a box grater. Then, here's the crucial part: toss it with a generous pinch of salt and let it sit in a colander for about 15-20 minutes. You’ll be amazed how much water it releases! Squeeze out every last drop with paper towels or a clean kitchen towel. This step is a game-changer for preventing a watery Ground Turkey Zucchini Casserole, trust me, I learned this the hard way.
02 - Heat a little olive oil in a large skillet over medium heat. Toss in your chopped onion and let it soften, about 5-7 minutes, until it's translucent and smells sweet. Then, add the minced garlic and cook for another minute until fragrant—don't let it burn! Next, add the lean ground turkey, breaking it up with a spoon. Cook until it’s browned all over, then drain any excess fat. This forms the savory base of our Ground Turkey Zucchini Casserole.
03 - Once the turkey is browned, stir in the diced tomatoes (undrained!), Italian seasoning, a good pinch of salt, and some fresh black pepper. Let it simmer gently for about 5-7 minutes, allowing those flavors to meld together. It should smell absolutely divine at this point, rich and herbaceous. This is where the magic really starts happening, building that deep flavor for your Ground Turkey Zucchini Casserole.
04 - While the turkey mixture simmers, grab a medium bowl. Combine the ricotta cheese, half of the grated Parmesan, the egg, and a little more salt and pepper. Mix it all up until it’s smooth and well combined. This creamy layer is what gives our Ground Turkey Zucchini Casserole that comforting, almost lasagna-like feel. I once forgot the egg, and the ricotta was just a crumbly mess, so don't skip it!
05 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread the drained zucchini evenly over the bottom of the dish. Next, spoon the turkey and tomato mixture over the zucchini. Finally, dollop spoonfuls of the ricotta mixture over the turkey, then gently spread it out to cover as much as possible. Don't worry if it's not perfectly smooth; rustic is good!
06 - Sprinkle the remaining Parmesan cheese over the top of the casserole. Pop it into the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and beautifully golden brown. The edges should be slightly crispy, and the whole kitchen will smell incredible. Let it rest for 5-10 minutes before slicing and serving. It's truly a satisfying dish, this Ground Turkey Zucchini Casserole!

# Notes:

01 - Don't skip salting and draining the zucchini! I learned this the hard way with a watery casserole.
02 - You can prep the turkey mixture a day ahead. Just store it in the fridge and assemble before baking.
03 - Tried using yellow squash once; it worked but the texture was a bit softer. Stick to zucchini for that bite!
04 - Serve with a sprinkle of fresh parsley and a side salad for a complete meal.

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish
03 - box grater
04 - colander
05 - mixing bowls

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 15-20g
Protein: 30-35g

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