Savory Ground Turkey Zucchini Casserole
Indulge in a comforting and wholesome meal with this Savory Ground Turkey Zucchini Casserole, a perfect blend of lean protein and garden-fresh vegetables. This easy-to-prepare dish features tender ground turkey simmered with sweet onions, aromatic garlic, and diced tomatoes, then layered with thinly sliced zucchini and a generous topping of bubbling, golden cheese. It's a satisfying family dinner that delivers on both flavor and nutrition.
Prep Time
20 minutes
Cook Time
20-25 minutes
Total Time
40-45 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- A wholesome and hearty meal perfect for busy weeknights.
- Packed with lean protein and fresh vegetables, making it both nutritious and satisfying.
- Highly customizable; easily adapt with different cheeses or vegetables.
- Prepares in one skillet, minimizing cleanup.
- Offers a comforting, savory flavor profile that appeals to all ages.
Ingredients
- 450 g (1 lb) ground turkey, preferably lean
- 2 medium zucchinis (approx. 600 g), thinly sliced into rounds or half-moons
- 1 small onion (approx. 100 g), finely diced
- 2 cloves garlic, freshly minced
- 1 can (411 g / 14.5 oz) diced tomatoes, thoroughly drained to remove excess liquid
- 240 g (1 cup) shredded cheese (a blend of sharp cheddar and mozzarella is highly recommended for best flavor and melt)
- 5 ml (1 tsp) Italian seasoning blend
- Fine sea salt and freshly cracked black pepper, to taste
- 15 ml (1 tbsp) extra virgin olive oil
- 30 g (1/4 cup) freshly grated Parmesan cheese
- 30 g (1/4 cup) panko breadcrumbs or regular breadcrumbs (optional, for a crispy golden topping)
- Non-stick cooking spray
Instructions
- Prepare your oven and baking dish. Preheat your oven to 190°C (375°F). Lightly spray a 23×33 cm (9×13-inch) baking dish with non-stick cooking spray to prevent sticking, and set it aside.
- Sauté the aromatics. In a large, heavy-bottomed skillet or Dutch oven, heat the extra virgin olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing gently for 3-5 minutes until the onion becomes translucent and fragrant, taking care not to burn the garlic.
- Brown the turkey. Add the ground turkey to the skillet with the sautéed aromatics. Cook, breaking the turkey apart with a spoon, until it is fully browned and no pink remains. Drain any excess fat from the skillet for a lighter casserole. Season the cooked turkey with the Italian seasoning, a generous pinch of fine sea salt, and freshly cracked black pepper, stirring well to distribute the flavors.
- Combine with vegetables. Stir in the thinly sliced zucchinis and the thoroughly drained diced tomatoes into the skillet with the seasoned turkey. Continue to cook for an additional 5-7 minutes, stirring occasionally, until the zucchini begins to soften slightly but still retains some of its bite. This brief cooking helps meld the flavors.
- Incorporate cheese. Remove the skillet from the heat. Add approximately half of the shredded cheese (about 120 g or 1/2 cup) to the turkey and zucchini mixture, stirring gently until the cheese just begins to melt and combine with the ingredients.
- Assemble the casserole. Transfer the entire turkey and zucchini mixture from the skillet into the prepared 23×33 cm (9×13-inch) baking dish, spreading it out evenly with the back of a spoon or spatula to create a uniform layer.
- Top and prepare for baking. Evenly sprinkle the remaining shredded cheese over the turkey mixture. If desired, follow with the grated Parmesan cheese and the panko or regular breadcrumbs for an extra layer of texture and golden crust.
- Bake until golden. Place the baking dish into the preheated oven and bake for 20-25 minutes. The casserole is ready when the cheese topping is bubbling, melted, and golden brown, and the edges are lightly caramelized.
- Rest and serve. Carefully remove the hot casserole from the oven. Allow it to cool and rest for at least 5-10 minutes before serving. This resting period allows the casserole to set, making it easier to portion and preventing it from falling apart.
Tools You’ll Need
- Large skillet or Dutch oven
- 9×13-inch (23×33 cm) baking dish
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Spatula or wooden spoon
- Cheese grater (if not using pre-shredded cheese)
Essential Success Tips
- Thoroughly drain the diced tomatoes and any fat from the ground turkey to prevent a watery casserole and ensure a rich flavor.
- Slice your zucchini uniformly for even cooking; a mandoline can achieve perfect, thin slices quickly.
- Don't overcook the zucchini in the skillet; it will continue to soften in the oven. You want it slightly al dente before baking.
- For an extra crispy topping, ensure your oven is fully preheated and consider broiling for the last minute or two, watching carefully to prevent burning.
- Allow the casserole to rest after baking. This crucial step helps it set, making it easier to serve clean portions.
Professional Cooking Secrets
- To enhance depth of flavor, deglaze the skillet with a splash of dry white wine or chicken broth after browning the turkey, scraping up any browned bits before adding the tomatoes and zucchini.
- For a richer, more umami-packed flavor without adding meat, try incorporating a tablespoon of tomato paste when sautéing the onions and garlic.
- Infuse the olive oil with herbs like a sprig of rosemary or thyme before adding the onions and garlic; remove the sprig before continuing with the recipe for a subtle herbaceous note.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
- This casserole freezes well. Cool completely, then portion into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a gluten-free version, ensure your breadcrumbs are certified gluten-free or simply omit them.
- Feel free to experiment with other vegetables like sliced mushrooms, bell peppers, or spinach for added nutrition and variety.
Frequently Asked Questions
Can I use a different type of ground meat?
Absolutely! While ground turkey keeps it lean, you can easily substitute with ground beef, chicken, or even a plant-based ground meat alternative. Adjust cooking times slightly as needed for doneness.
How can I make this casserole spicier?
To add a kick, incorporate a pinch of red pepper flakes with the Italian seasoning, or dice and sauté a jalapeño or poblano pepper with the onions and garlic.
What can I serve with this casserole?
This casserole is quite complete on its own, but it pairs wonderfully with a simple green salad dressed with a vinaigrette, or a side of crusty bread to soak up any juices.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 350-400, Protein: 30-35g, Fat: 18-22g, Carbs: 15-20g, Fiber: 4-6g. (Note: Nutritional values are estimates and can vary based on specific brands and ingredient preparations.)
Allergy Information
Contains dairy (cheese). For a dairy-free version, use a plant-based shredded cheese alternative. This recipe can be made gluten-free by ensuring all ingredients are gluten-free and using gluten-free breadcrumbs or omitting them entirely.
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