Easy Ground Turkey Zucchini Casserole (Printable)

A wholesome baked dish featuring seasoned ground turkey, fresh vegetables, and a golden cheesy crust perfect for weeknight dinners.

# What You'll Need:

→ Proteins

01 - 1 lb ground turkey

→ Vegetables

02 - 2 medium zucchinis, diced
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced

→ Dairy

06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup low-fat sour cream

→ Pantry

09 - 1 can (14 oz) diced tomatoes, drained
10 - 2 tbsp olive oil
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp paprika
13 - Salt and black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2-3 minutes until fragrant.
03 - Add ground turkey. Cook, breaking up with a spoon, until no longer pink, about 5-6 minutes.
04 - Stir in diced zucchini, bell pepper, and drained tomatoes. Cook for 5 minutes until vegetables start to soften.
05 - Add Italian herbs, paprika, salt, and black pepper. Stir to combine thoroughly.
06 - Remove skillet from heat. Mix in sour cream and half of the mozzarella cheese until evenly distributed.
07 - Transfer the mixture to a greased 9x13-inch baking dish, spreading evenly.
08 - Sprinkle remaining mozzarella and all of the Parmesan evenly across the top.
09 - Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown.
10 - Let cool for 5 minutes before serving to allow flavors to settle.

# Expert Advice:

01 -
  • Everything comes together in one skillet before baking, meaning minimal cleanup maximum comfort
  • The zucchini melts into the background while adding moisture without that squash taste kids often resist
  • You can prep the entire thing ahead and bake whenever everyone walks through the door hungry
02 -
  • Drain those tomatoes really well, otherwise you end up with a soupy bottom layer nobody wants
  • Sour cream can separate if added directly to a hot skillet, always remove from heat first
  • The casserole continues cooking slightly as it rests, so pull it when cheese is golden not brown
03 -
  • Use a box grater for the zucchini instead of dicing if you have picky eaters who notice vegetable chunks
  • Grate your own Parmesan instead of buying pre grated for way better melting behavior

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