Ground Turkey Zucchini Casserole — Healthy Comfort Food

This casserole is a cozy, low-carb weeknight winner that still feels like a hug from the oven. Ground turkey keeps it lean while zucchini adds bulk, moisture, and a gentle vegetal sweetness — all topped with melty mozzarella for the familiar comfort-food finish. If you like simple, flavorful dinners that reheat well, this one will become a regular; for another lean turkey dinner idea, see this healthy teriyaki ground turkey rice bowl.

Why make this recipe
This casserole hits a sweet spot between health and homestyle satisfaction. Lean protein, two servings of vegetables per pan, and a straightforward assembly mean you get a balanced meal without fuss — great for busy families or meal prep. It’s also forgiving: substitutions and little tweaks still yield a crowd-pleaser.

Ingredients

• 1 lb ground turkey
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp dried Italian herbs
• 1/2 tsp salt (divided; 1/2 tsp used to draw moisture from zucchini)
• 1/4 tsp black pepper
• 1 tbsp olive oil

Step-by-Step Guide to Making Ground Turkey Zucchini Casserole Healthy Comfort Food

1. Prepare zucchini and oven:

• Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
• Slice zucchinis into 1/4-inch rounds. Arrange slices on paper towels, sprinkle with 1/2 tsp of the salt, and let sit for 15–20 minutes to draw out moisture. Pat the rounds dry thoroughly with paper towels — this helps prevent a watery casserole and concentrates the zucchini flavor.

2. Brown the turkey:

• Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground turkey and brown, breaking it up with a spatula, for 5–7 minutes until no longer pink. If the turkey releases excess liquid, drain briefly and return to the pan.

3. Sauté vegetables and aromatics:

• Reduce heat to medium. Add the chopped onion to the skillet and sauté for 5–7 minutes until softened and translucent. Stir in the minced garlic and cook for about 1 minute, until fragrant but not browned.

4. Build the sauce:

• Return the browned turkey to the skillet with the sautéed onion and garlic. Stir in the drained diced tomatoes, 1 tsp dried Italian herbs, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer for 10–15 minutes to let the flavors meld. (Note: the remaining 1/2 tsp salt was already used to draw moisture from the zucchini; taste the turkey mixture and add a pinch more salt if needed.)

5. Layer the casserole:

• Arrange half of the patted-dry zucchini slices in a single layer on the bottom of the prepared baking dish. Spread half of the turkey-tomato mixture evenly over the zucchini. Sprinkle half of the shredded mozzarella over the turkey mixture. Repeat with the remaining zucchini, turkey mixture, and mozzarella to form a second layer.

6. Bake to perfection:

• Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 20–25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

7. Rest and serve:

• Let the casserole rest for 10–15 minutes before slicing to allow the layers to set and make serving easier. Slice into portions and enjoy warm.

Best Way to Store Ground Turkey Zucchini Casserole

• Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
• Freezer: Cool completely, wrap tightly with plastic wrap and aluminum foil or store in a freezer-safe container for up to 3 months at 0°F (-18°C).
• Reheating: Thaw overnight in the fridge if frozen, then reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through, or microwave individual portions for 2–3 minutes, stirring halfway.

Serving Suggestions for Ground Turkey Zucchini Casserole

• Keep it light: Serve with a crisp mixed green salad dressed simply with lemon and olive oil to balance the warm, cheesy casserole.
• Add grains if desired: For a heartier plate, offer a scoop of quinoa or whole-grain couscous on the side.
• Family-style: Serve straight from the baking dish with crusty bread or garlic toast for mopping up any juices.

Tips to make Ground Turkey Zucchini Casserole
Q: How do I keep the casserole from getting watery?
A: Pat the zucchini very dry after salting and draining; cook the turkey mixture until most liquid has evaporated before assembling. Using drained canned tomatoes is also key.

Q: Can I make this ahead?
A: Yes — assemble the casserole, cover, and refrigerate up to 24 hours before baking. If chilled, you may need to add a few extra minutes in the oven.

Q: How can I boost the flavor without adding fat?
A: Try a splash of low-sodium soy sauce or balsamic vinegar in the turkey mixture, or increase the herbs (fresh basil or oregano) for brightness.

Variations

• Swap the cheese: For a tangier top, replace mozzarella with 3/4 cup shredded part-skim cheddar or provolone. For dairy-free, use a plant-based mozzarella alternative. (bullet format)
• Make it Mediterranean: Use chopped olives and sun-dried tomatoes in the turkey mixture, replace Italian herbs with oregano and rosemary, and top with crumbled feta after baking. (short paragraph)

A few more ways to vary:

• Boost vegetables by adding a cup of chopped spinach or mushrooms sautéed with the onions.
• Use ground chicken or lean ground beef in place of turkey if you prefer.

FAQs

Q: Can I use fresh tomatoes instead of canned?
A: Yes. Dice 2 cups of ripe tomatoes and drain briefly or cook them down in the skillet for a few minutes to reduce excess moisture before adding to the turkey mixture.

Q: Do I need to peel the zucchini?
A: No — the skin is thin and adds color, texture, and nutrients. If your zucchinis are large and seedy, scoop out the center seeds and use the firmer outer rounds.

Q: What side dishes pair best with this casserole?
A: A bright, acidic salad or steamed green beans with lemon and garlic complements the cheesy, savory casserole. Roasted sweet potatoes are also a cozy match.

Q: Can this recipe be made gluten-free?
A: Yes — the base recipe is naturally gluten-free as long as you use gluten-free canned tomatoes and check any added seasonings for hidden gluten.

Q: How many servings does this casserole make?
A: Plan on about 4 main-dish servings; portion size will depend on appetite and whether you serve sides.

Variation note — dietary swaps (comparison-style):

• Lower sodium: Use no-salt-added canned tomatoes and cut back on added salt, then finish with a squeeze of lemon for brightness.
• Higher protein: Stir 1/2 cup cottage cheese or ricotta into the turkey mixture before layering for extra creaminess and protein.

Tips for getting the best texture

• If you prefer a firmer top, finish the casserole under the broiler for 1–2 minutes after baking — watch carefully so the cheese doesn’t burn.
• For even browning, rotate the pan halfway through the uncovered baking time.
• Letting the casserole rest 10–15 minutes before slicing improves presentation — the layers settle and won’t slide apart when plated.

Meal-prep and make-ahead strategies

• Double the recipe and freeze one pan for later: cool the baked casserole completely, wrap tightly, and freeze up to 3 months. Thaw in the refrigerator overnight before reheating in a 350°F (175°C) oven until hot throughout.
• Portion into individual containers for quick lunches — this reheats very well in the microwave and the oven.

Health and nutrition notes

• Swapping ground turkey for higher-fat meats lowers saturated fat and calories while preserving protein.
• Zucchini adds fiber, vitamins C and A, and keeps the dish substantial without adding many calories.
• To reduce sodium, use no-salt-added canned tomatoes and low-sodium seasonings.

Troubleshooting

• Too watery after baking: Next time, salt and drain the zucchini longer, drain canned tomatoes more thoroughly, and simmer the turkey mixture longer to evaporate excess liquid.
• Dry turkey: Avoid overcooking the turkey in the skillet; simmer with the tomatoes for flavor but don’t let it dry out before assembling. Adding a splash of chicken stock or a few tablespoons of tomato sauce can help if the turkey seems dry.

Who this is for

• Busy weeknighters who want a one-pan meal that reheats well.
• Home cooks who prefer meals that are easy to scale up for family dinners or freeze-ahead lunches.
• Anyone looking to combine lean protein and vegetables into a satisfying comfort-food casserole.

Serving timeline and etiquette

• Allow the casserole to cool slightly before serving to avoid burns and to help slices hold their shape.
• Offer small bowls of hot sauce, chopped fresh herbs, or extra grated cheese at the table so guests can customize their portions.

Conclusion
This Ground Turkey Zucchini Casserole offers a flexible, wholesome take on comfort food that’s easy to love and easy to make ahead. For a quicker skillet-style dish with similar ingredients and flavors, check out this Easy Ground Turkey and Zucchini Skillet – The Whole Cook, and if you want ideas for a make-ahead cheesy version that’s gluten-free, see the Make-Ahead Cheesy Zucchini and Turkey Casserole (gluten-free).

Ground Turkey Zucchini Casserole

---

• Author: admin
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Low-Carb

Print Recipe

Pin Recipe

Description

A cozy, low-carb casserole featuring ground turkey and zucchini, topped with melty mozzarella for a satisfying comfort food experience.

---

Ingredients

Scale 1x2x3x

• 1 lb ground turkey
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp dried Italian herbs
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp olive oil

---

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Slice zucchinis into 1/4-inch rounds. Arrange slices on paper towels, sprinkle with 1/2 tsp of the salt, and let sit for 15–20 minutes. Pat the rounds dry thoroughly.
3. Heat olive oil in a skillet over medium-high heat. Add ground turkey and brown for 5–7 minutes until no longer pink. Drain excess liquid if needed.
4. Reduce heat to medium. Add chopped onion and sauté for 5–7 minutes until softened. Stir in minced garlic and cook for 1 minute.
5. Return browned turkey to skillet. Stir in diced tomatoes, Italian herbs, and black pepper. Simmer for 10–15 minutes.
6. Layer half of the zucchini in the baking dish, then half of the turkey mixture, followed by half of the mozzarella. Repeat layers.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20–25 minutes until cheese is bubbly and golden.
8. Let casserole rest for 10–15 minutes before slicing and serving.

Notes

Store in an airtight container for 3–4 days or freeze for up to 3 months. Reheat in the oven or microwave.

• Prep Time: 20 minutes
• Cook Time: 45 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: 22g
• Cholesterol: 30mg

Keywords: easy dinner, healthy casserole, ground turkey, zucchini, low-carb comfort food