Ingredients
Scale
- 1 lb ground turkey
- 2 medium zucchinis, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional for topping)
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent.
- Add ground turkey to the skillet, cooking until browned and breaking it apart. Season with Italian seasoning, salt, and pepper.
- Stir in sliced zucchinis and drained diced tomatoes, cooking for an additional 5 minutes until zucchini starts to soften.
- Remove from heat, mix in half of the shredded cheese.
- Transfer turkey and zucchini mixture into the baking dish, spreading it evenly.
- Top with remaining shredded cheese, Parmesan cheese, and breadcrumbs if using.
- Bake in the preheated oven for 20-25 minutes until the cheese is bubbling and the top is golden brown.
- Allow to cool for a few minutes before serving.
Notes
For a lighter version, use low-fat cheese and no breadcrumbs. This casserole freezes well and can be made ahead.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg