Can I make Ground Turkey Zucchini Casserole ahead of time?

Yes! Assemble it fully, cover, and refrigerate up to 24 hours . Bake when ready (you may need an extra 5–10 minutes if it’s cold from the fridge).

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat in the microwave or oven until warmed through.

Can I freeze this Savory Ground Turkey Zucchini Casserole?

You can. Let it cool completely, then wrap tightly and freeze up to 2–3 months . Thaw overnight in the fridge and bake/reheat until hot.

What can I use instead of breadcrumbs?

Skip them, or try crushed crackers, panko, or even a sprinkle of extra Parmesan for a crisp top.

How do I keep it from getting watery?

Drain tomatoes, don’t overcook zucchini before baking, and let it rest a few minutes after it comes out of the oven.

Ground Turkey Zucchini Casserole: Easy 30-Minute Win

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.

Ingredients

Scale

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

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Instructions

Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick spray.
Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté 3–4 minutes until soft and fragrant.
Add ground turkey. Cook until browned, breaking it up as it cooks. Stir in Italian seasoning, salt, and pepper.
Add zucchini and drained diced tomatoes. Cook about 5 minutes, just until zucchini starts to soften.
Remove from heat and stir in 1 cup of the shredded cheese.
Transfer mixture to the prepared baking dish and spread evenly.
Top with remaining 1 cup shredded cheese, Parmesan, and breadcrumbs (if using).
Bake 20–25 minutes until bubbly and golden on top.
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