Description
This Ground Turkey Zucchini Casserole is a flavorful and healthy one-dish meal that’s perfect for busy weeknights. Packed with protein, vegetables, and whole grains, this gluten-free casserole is a satisfying and delicious option for the whole family.
Ingredients
Ground Turkey Mixture:
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium zucchinis, chopped
Additional Ingredients:
- 1 cup cooked brown rice or quinoa
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the Turkey Mixture: In a large skillet, heat olive oil over medium heat. Add the onion and cook until soft, then add garlic. Brown the ground turkey, breaking it up as it cooks. Stir in zucchini and cook until tender.
- Combine Ingredients: Remove from heat and mix in rice, tomatoes, Greek yogurt, herbs, salt, pepper, and half of the mozzarella.
- Bake: Transfer mixture to baking dish, top with remaining cheeses, and bake for 20–25 minutes until bubbly.
- Serve: Let it rest for 5 minutes before serving.
Notes
- For a low-carb version, omit the rice or quinoa.
- You can substitute yellow squash for some or all of the zucchini.
