Ground Turkey Zucchini Casserole (Printable Version)
Hearty turkey and vegetable bake with cheesy golden crust, ready in under an hour.
# What You 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 Make It:
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.
06 - Remove skillet from heat. Mix in sour cream and half of the mozzarella cheese.
07 - Transfer the mixture to a greased 9x13-inch baking dish.
08 - Sprinkle remaining mozzarella and all of the Parmesan evenly on 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.
# Expert Advice:
01 -
- Everything cooks in one pan before hitting the oven so cleanup is practically nonexistent
- The sour cream melts into a tangy sauce that keeps the turkey incredibly moist
02 -
- Drain the tomatoes thoroughly or you will end up with watery casserole no matter how long it bakes
- Letting it rest for those 5 minutes makes the difference between a sloppy scoop and perfect squares
03 -
- Grate your own cheese instead of buying pre-shredded for better melting
- Pat your zucchini dry with paper towels if it seems especially wet