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Ground Turkey Zucchini Casserole: Cozy, Cheesy, and Wholesome

A warm, family-friendly casserole that balances lean protein with tender zucchini and gooey cheese—perfect for weeknights when you want comfort without fuss. This dish layers savory spiced ground turkey, thin zucchini rounds, and a tangy yogurt-cheese custard for a lighter take on classic baked casseroles. If you enjoy quick, flavorful turkey mains, try my take on a quick ground turkey and peppers stir-fry for another weeknight option that uses the same pantry staples.

Why make this recipe
If you’re tired of heavy, greasy casseroles and want something that feels homey without leaving you weighed down, this recipe is perfect because it uses lean ground turkey, bakes in lots of zucchini (an easy way to add vegetables), and relies on Greek yogurt plus cheese for a creamy texture with less saturated fat than a traditional cream-based bake. The flavor is familiar and comforting—cheesy, herb-forward, and lightly spiced—while the method is straightforward enough for cooks at any level.

Ingredients

1 lb ground turkey
3 medium zucchinis, sliced into rounds (about 1/4-inch thick)
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 small onion, diced
2 cloves garlic, minced
1 cup Greek yogurt
1 egg, beaten
1 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish

Step-by-Step Guide to Making Ground Turkey Zucchini Casserole

Preheat and prep the dish
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or similar-sized baking dish with a little olive oil or nonstick spray so the casserole releases easily and the edges brown nicely.
Sauté aromatics and brown the turkey
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant.
- Add the ground turkey, breaking it into small pieces with a wooden spoon. Season with 1 tsp Italian seasoning, 1/2 tsp paprika, salt and pepper. Continue to cook until the turkey is fully browned and cooked through (no pink remains), about 6–8 minutes. Taste and adjust seasoning—this is where the base flavor for the whole casserole is set. Drain any excess fat if your turkey is particularly fatty, though with lean turkey this is often minimal.
Prep the zucchini
- While the turkey cooks, slice the zucchinis into approximately 1/4-inch rounds. To avoid excess moisture in the casserole, pat the zucchini slices dry with paper towels or a kitchen towel. If your zucchinis are especially watery, you can lightly salt the rounds and let them sit in a colander for 10 minutes, then blot dry—this will draw out water and help the bake set more firmly.
Make the creamy yogurt-cheese mixture
- In a medium bowl, whisk together 1 cup Greek yogurt and the beaten egg until smooth. Stir in half of the mozzarella (1/2 cup) and half of the Parmesan (1/4 cup). The yogurt provides tang and a creamy texture while the egg helps everything hold together as it bakes.
Assemble the casserole (layering technique)
- Start with a thin layer of the cooked turkey spread evenly across the bottom of the greased baking dish. Lay a single layer of zucchini rounds on top of the turkey, overlapping slightly if needed. Spoon or pour a portion of the yogurt-cheese mixture over the zucchini to coat. Repeat the layers—turkey, zucchini, yogurt-cheese—until the dish is filled, finishing with a final layer of the remaining yogurt-cheese mixture on top.
Top with remaining cheese and bake
- Sprinkle the remaining mozzarella and Parmesan evenly over the top. Bake in the preheated oven for 30–35 minutes, until the top is golden, the edges are bubbling, and the center is set. If you like a crispier top, you can broil for the last 1–2 minutes—watch closely to avoid burning.
Rest and garnish
- Remove the casserole from the oven and let it rest for 10 minutes before slicing. This resting time allows the custard to firm up so portions hold together better. Garnish with chopped fresh parsley for color and a hint of freshness before serving.

Why each element matters (quick notes)

Ground turkey: provides lean protein and soaks up the Italian seasoning for savory depth.
Zucchini rounds: add bulk and vegetables without competing with flavors; they soften during baking and absorb juices.
Greek yogurt + egg: a lighter substitute for cream or béchamel that still delivers a silky, set filling.
Mozzarella + Parmesan: mozzarella gives melty stretch, Parmesan brings salty, umami complexity.

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: Wrap tightly with plastic wrap and foil or place in a freezer-safe container; freeze for up to 2–3 months at 0°F (-18°C).
Reheating temperature: Reheat covered in a 350°F (175°C) oven until warmed through (about 15–20 minutes from refrigerated), or microwave portions on high for 2–3 minutes, stirring halfway. For frozen portions, thaw in the refrigerator overnight then bake at 350°F (175°C) until heated through.

Serving Suggestions for Ground Turkey Zucchini Casserole

Simple weeknight plate: Serve slices with a crisp green salad (mixed greens, lemon vinaigrette) to contrast the warm, cheesy casserole.
Heartier meal: Add a side of garlic bread or warm naan to sop up any juices and give your meal a comforting carb.
Light lunch: Pair with a bowl of tomato soup or a scoop of quinoa tossed with lemon and herbs for extra protein.
Kid-friendly tweak: Top with extra mozzarella and serve with carrot sticks or steamed peas for a balanced plate children enjoy.

Tips to make Ground Turkey Zucchini Casserole (Q&A style)
Q: How do I keep the casserole from getting soggy?
A: Pat the zucchini dry before layering, and if they’re very watery, salt and drain them for 10 minutes then blot. Also, avoid overloading the dish with sauce—use the yogurt mixture sparingly between layers.

Q: Can I make this ahead?
A: Yes—assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Bring it to room temperature for 20 minutes before popping it in the oven and add a few extra minutes to the baking time if it’s cold.

Q: What if I don’t have Greek yogurt?
A: You can substitute an equal amount of sour cream or a light ricotta-thinned with a splash of milk. The texture will vary slightly but remain creamy.

Q: How can I add more flavor without extra salt?
A: Use extra herbs (fresh basil, oregano, or thyme), a squeeze of fresh lemon just before serving, or a sprinkle of red pepper flakes for heat.

Variations

Bullet-style substitution:
- Swap ground turkey for 1 lb ground chicken, lean ground beef, or crumbled tempeh for a vegetarian-friendly version.
- Replace mozzarella with cheddar or a Mexican blend for a different melting profile and flavor.
Paragraph-style variation:
For a Mediterranean twist, stir a handful of chopped sun-dried tomatoes and kalamata olives into the cooked turkey, use a mix of feta and mozzarella for the cheeses, and add a teaspoon of dried oregano. This changes the flavor profile to tangy and briny, pairing beautifully with a lemony arugula salad on the side.

FAQs
Q: Can I slice the zucchini thinner or thicker?
A: Thinner slices (1/8-inch) will soften more and meld with the filling, while thicker slices (1/2-inch) will hold more texture. For best results, aim for about 1/4-inch so layers bake evenly without releasing too much water.

What if I want a gluten-free version?
Use certified gluten-free seasonings (most Italian seasonings are naturally gluten-free) and ensure any shredded cheeses are not processed with additives containing gluten—this recipe’s natural ingredients are typically gluten-free.

Q: Can I make this in individual ramekins?
A: Yes. Divide the cooked turkey, zucchini, and yogurt-cheese mixture among greased ramekins and bake for 20–25 minutes. Individual servings are great for portion control and presentation.

Advanced technique: broiling for texture
If you enjoy a browned, slightly crisp top, broil the casserole on high for 1–2 minutes after baking. Move the oven rack so the top is 4–6 inches from the broiler. Watch carefully—the cheese can go from golden to burnt quickly.

Troubleshooting common issues

Center too runny after baking: The egg in the yogurt mixture should set the custard; if the center is undercooked, return it to the oven for an extra 5–10 minutes covered with foil to prevent over-browning.
Top browns too quickly while the center is still cooking: Tent the casserole loosely with foil and continue baking until set. Remove foil for the last 5–10 minutes to refresh the color.
Bitter zucchini taste: This is rare with supermarket zucchini, but if you taste significant bitterness, discard and use fresh squash—older or oversized zucchini can develop off-flavors.

Nutritional notes and swaps

Protein and lightness: Ground turkey keeps this dish relatively lean compared to ground beef casseroles. If you want to further cut fat, use low-fat Greek yogurt and reduce the amount of mozzarella to 3/4 cup total.
Dairy-free option: Substitute dairy-free yogurt (unsweetened) and a dairy-free melting cheese alternative. Keep in mind texture and melting properties can differ.
Low-carb tweak: Replace any optional bread or rice sides with cauliflower rice or a big green salad to keep the meal lower in carbohydrates.

Make-ahead and freezer-friendly strategies

Fully cooked and frozen: Bake the casserole, cool completely, then wrap securely and freeze for up to 2–3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
Uncooked, frozen assembly: Assemble the casserole in a freezer-safe dish, wrap tightly, and freeze. Thaw overnight before baking. Add 10–15 minutes to the bake time if still slightly chilled when going into the oven.

Leftover creativity

Turn a slice into a sandwich: Rewarm and place between toasted bread with a smear of pesto or tomato jam.
Breakfast remix: Dice leftover casserole into a skillet, add beaten eggs, and cook for a savory breakfast scramble topped with chopped herbs.
Bowl meal: Serve warmed casserole over quinoa or farro and top with fresh spinach or arugula for a hearty lunch bowl.

Kitchen tools that help

A sharp chef’s knife and mandoline (if you’re comfortable with it) will make quick work of consistent zucchini slices.
A large nonstick skillet for browning turkey prevents sticking and reduces the need for extra oil.
An oven-safe baking dish that’s the right size (9×9-inch is ideal) ensures proper layer thickness and even baking.

Common flavor add-ins (small quantities to test)

1/2 tsp red pepper flakes for warmth
1 tbsp tomato paste added to turkey for a slight tomatoey depth
1 tsp smoked paprika if you want a smoky note

Conclusion

If you want inspiration for other vegetable-stuffed, family-friendly bakes, try a hearty example like the stuffed spaghetti squash lasagna boats recipe, which offers a low-carb twist on layered bakes and complements the ideas used in this casserole: stuffed spaghetti squash lasagna boats recipe. For another ground turkey casserole idea that uses rice and cabbage for comforting, easy prep, see this unstuffed cabbage casserole with ground turkey and rice: easy unstuffed cabbage casserole with ground turkey and rice.

Enjoy this cozy, cheesy, and wholesome casserole as an approachable weeknight classic—flexible, nutritious, and friendly to variations so you can make it your own.