Description
Whip up a healthy & comforting Ground Turkey Zucchini Casserole in no time! A perfect blend of savory spices for a quick, delicious family meal.
Ingredients
Scale
- 1½ pounds (680g) lean ground turkey
- 3 medium zucchini (about 1½ pounds/680g), sliced into ¼-inch rounds
- 1 medium yellow onion (about 1 cup/160g), finely diced
- 3 cloves garlic (about 1 tablespoon/9g), minced
- 1 red bell pepper (about 1 cup/150g), diced
- 1 can (15 oz/425g) diced tomatoes, drained
- 2 tablespoons (30ml) olive oil
- 2 teaspoons (6g) Italian seasoning
- 1 teaspoon (5g) salt
- ½ teaspoon (1g) black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1½ cups (170g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- ¼ cup (15g) fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Prepare zucchini by slicing into rounds, salt lightly, and let sit on paper towels for 15 minutes to draw out moisture. Pat dry.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey, season with salt and pepper, and cook until no longer pink (5-7 minutes). Transfer to a plate lined with paper towels.
- In the same skillet, add remaining oil and sauté onion until translucent (3-4 minutes). Add bell pepper and cook for 2 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in drained tomatoes, Italian seasoning, remaining salt, pepper, and red pepper flakes. Simmer 2-3 minutes, then return turkey to skillet and combine.
- In a greased 9×13 inch baking dish, layer half the zucchini, half the turkey mixture, and ½ cup mozzarella. Repeat layers, then top with Parmesan cheese.
- Cover with foil and bake for 20 minutes. Remove foil, add remaining mozzarella, and bake uncovered for 15-20 minutes until cheese is golden and bubbly.
- Let rest for 10 minutes before serving. Garnish with fresh parsley.