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). Lightly spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Add the ground turkey to the skillet. Cook until browned, breaking it apart with a spoon. Season with Italian seasoning, salt, and pepper.
- Stir in the sliced zucchinis and drained diced tomatoes. Cook for an additional 5 minutes until the zucchini starts to soften.
- Remove the skillet from heat and mix in half of the shredded cheese, stirring to combine.
- Transfer the turkey and zucchini mixture into the prepared baking dish, spreading it evenly.
- Top with the remaining shredded cheese, Parmesan cheese, and breadcrumbs, if using.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and the top is golden brown.
- Remove from the oven and allow the casserole to cool for a few minutes before serving.
Notes
Use pre-shredded cheese and pre-diced onions to save prep time. If zucchini is watery, salt lightly and pat dry before adding. Breadcrumbs can be replaced with crushed crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg