Savory Ground Turkey Zucchini Casserole

You know those nights when you’re hungry now, the fridge looks random, and everyone in the house suddenly has “opinions”? This Ground Turkey Zucchini Casserole is the kind of weeknight lifesaver that swoops in like a cozy cape. It’s hearty without being heavy, packed with veggies without feeling like a “vegetable lecture,” and it delivers that bubbly, cheesy comfort we all deserve after a long day.

Plus, it’s the classic slow-cooker girlie in me speaking… but I love an oven recipe that still feels like the appliance is doing the heavy lifting while you go answer 47 questions, fold a load of laundry, or just stare into the distance for a minute. (No judgment. Been there.)

Why You’ll Love This Ground Turkey Zucchini Casserole

• Comfort-food vibes, lighter feel: Ground turkey keeps it satisfying without the “I need a nap immediately” aftermath.
• Zucchini does the most (in a good way): It gets tender, soaks up flavor, and makes every bite juicy.
• One skillet + one baking dish: Easy cleanup. Future-you says thank you.
• Cheesy top = instant happiness: That golden, bubbly layer is basically motivation to make dinner.
• Flexible for picky eaters: It’s familiar flavors—tomato, Italian seasoning, cheese—so it usually goes over well.

Ingredients You’ll Need

Here’s what makes this Savory Ground Turkey Zucchini Casserole so simple and dependable:

• Ground turkey – Lean protein that browns quickly and soaks up seasonings like a champ.
• Zucchini – Adds moisture, color, and that tender bite (without stealing the show).
• Onion – Sweet, mellow flavor once sautéed.
• Garlic – Big aroma, bigger flavor.
• Diced tomatoes (drained) – Bright, tangy, and juicy without making the casserole watery.
• Shredded cheese (cheddar or mozzarella) – For the melty, comforting layer that holds it all together.
• Italian seasoning – That classic “it tastes like you tried harder than you did” blend.
• Salt + pepper – Flavor balance, always.
• Olive oil – For sautéing and adding richness.
• Parmesan cheese – Salty, nutty finish and a lightly crisp top.
• Breadcrumbs (optional) – Crunchy golden topping.
• Non-stick cooking spray – Because scrubbing baked-on cheese is not the vibe.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Savory Ground Turkey Zucchini Casserole

This is beginner-friendly and very “you can do this even if you’re tired” energy.

1) Preheat and prep

Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick cooking spray and set it aside.

2) Sauté onion and garlic

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté 3–4 minutes, until the onion turns translucent and everything smells like dinner is officially happening.

3) Brown the ground turkey

Scoot the onion/garlic to the side of the skillet. Add the ground turkey and break it up with a wooden spoon. Cook until fully browned. Season with Italian seasoning, salt, and pepper.

4) Add zucchini and tomatoes

Stir in sliced zucchini and drained diced tomatoes. Cook about 5 minutes, until the zucchini starts to soften but still has a little structure.

5) Stir in half the cheese

Remove the skillet from heat. Mix in half the shredded cheese, stirring until it starts melting into that glorious, gooey coating.

6) Assemble

Pour the mixture into your prepared baking dish and spread it into an even layer.

7) Top it off

Sprinkle on the remaining shredded cheese, then Parmesan. Add breadcrumbs if you want a crunchy topping.

8) Bake

Bake 20–25 minutes, until bubbly and golden on top.

9) Rest and serve

Let it sit a few minutes before slicing. This helps it set, so you get neat(ish) portions instead of a delicious landslide.

My Best Tips (So It Turns Out Perfect)

• Drain the tomatoes well. This is the difference between “cozy casserole” and “soupy situation.”
• Don’t overcook the zucchini in the skillet. It finishes in the oven. If you cook it too long upfront, it can get overly soft.
• Want it extra thick? Let the skillet mixture sit off heat for 5 minutes before assembling. Zucchini releases a little liquid as it rests.
• Cheese choice matters: Mozzarella = stretchy and mild. Cheddar = sharper and bolder. A mix is chef’s kiss.
• Breadcrumb topping tip: Toss breadcrumbs with a tiny drizzle of olive oil before sprinkling. More crunch, more color, more “ooh.”

And if your casserole looks a little too cheesy… congratulations, you made it correctly.

A Little Real-Life Moment From My Kitchen

This Savory Ground Turkey Zucchini Casserole became my go-to during one of those weeks where my to-do list had its own to-do list. I needed something comforting, but I also wanted to feel like I made a smart choice (you know the feeling). Turkey + zucchini felt wholesome, and then the cheese made it feel like a hug. Now it’s one of those recipes I keep in my back pocket for when life is loud and dinner needs to be easy.

FAQs About Ground Turkey Zucchini Casserole

Dinner That Feels Like a Win

If your weeknights are chaotic, your people are hungry, and your energy is… let’s call it “limited,” this Ground Turkey Zucchini Casserole is here to help. It’s warm, cheesy, and satisfying, with veggies tucked in like a little bonus. Make it once and you’ll see why this Savory Ground Turkey Zucchini Casserole keeps earning repeat status—because sometimes the best meals are the ones that practically cook themselves while you get to breathe.

Keep the Cozy Meals Coming

If you loved this Ground Turkey Zucchini Casserole, you’re basically one click away from turning it into a whole “dinner plan” (and yes, that means fewer what’s for dinner? texts). Here are a few reader-favorite ideas that pair perfectly with this casserole—just pick what sounds good and keep the comfort rolling:

• Craving another easy turkey dinner? Try Quick Ground Turkey Orzo Recipe
• Want a veggie-packed side to balance all that melty goodness? Make Sautéed Mushrooms with Spinach
• Love casseroles that feed everyone without drama? You’ll want Easy Chicken Wild Rice Casserole
• Need a fresh, zippy side for contrast (hello, “I’m being healthy” energy)? Serve it with Italian Pasta Salad

And if you make this recipe, I’d love to hear how it went—leave a quick review with ⭐⭐⭐⭐⭐ (or however many stars you think it deserves). Your stars help other busy cooks find their next easy dinner win!

Savory Ground Turkey Zucchini Casserole

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• Author: Mounia
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This Savory Ground Turkey Zucchini Casserole is a cozy, cheesy weeknight dinner made with lean ground turkey, tender zucchini, tomatoes, and Italian herbs—baked until bubbly and golden.

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 lb lean ground turkey

• 1 tsp Italian seasoning

• 1/2 tsp salt (plus more to taste)

• 1/4 tsp black pepper (plus more to taste)

• 3 medium zucchini, sliced into 1/4-inch rounds (about 4–5 cups)

• 1 (14.5 oz) can diced tomatoes, well drained

• 2 cups shredded cheese (cheddar, mozzarella, or a mix), divided

• 1/4 cup grated Parmesan cheese

• 1/3 cup breadcrumbs (optional, for topping)

• Non-stick cooking spray

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick spray.

2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté 3–4 minutes until soft and fragrant.

3. Add ground turkey. Cook until browned, breaking it up as it cooks. Stir in Italian seasoning, salt, and pepper.

4. Add zucchini and drained diced tomatoes. Cook about 5 minutes, just until zucchini starts to soften.

5. Remove from heat and stir in 1 cup of the shredded cheese.

6. Transfer mixture to the prepared baking dish and spread evenly.

7. Top with remaining 1 cup shredded cheese, Parmesan, and breadcrumbs (if using).

8. Bake 20–25 minutes until bubbly and golden on top.

9. Rest 5–10 minutes before slicing and serving.

Notes

Drain the tomatoes well so the casserole doesn’t turn watery.

For firmer zucchini, keep the skillet cook time short—zucchini finishes in the oven.

Want extra crunch? Toss breadcrumbs with 1 tsp olive oil before sprinkling on top.

Make-ahead friendly: assemble, cover, and refrigerate up to 24 hours before baking.

Freezer tip: cool completely, wrap tightly, and freeze up to 2–3 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (about 1/8 of pan)
• Calories: 255 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 2.5 g
• Protein: 23 g
• Cholesterol: 70 mg