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Healthy Ground Turkey & Zucchini Casserole

A lean, low-carb casserole with Italian-seasoned ground turkey, fresh zucchini, and diced tomatoes baked under a golden mozzarella and Parmesan topping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground turkey
  • 2 medium zucchini diced or sliced into half-moons
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 14.5 oz Italian-seasoned diced tomatoes one can, thoroughly drained
  • 1 cup cooked brown rice or quinoa optional, for heartiness; omit for strict keto
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • salt and black pepper to taste
  • 1 cup shredded mozzarella cheese low-moisture, freshly shredded preferred
  • 0.25 cup grated Parmesan cheese half stirred into filling, half for topping

Equipment

  • large skillet
  • 9x13-inch baking dish
  • spatula

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with non-stick spray.
  2. Optional: Spread diced zucchini on a paper towel, sprinkle lightly with salt, and let sit 10 minutes. Pat dry to remove excess moisture before cooking.
  3. Heat a large skillet over medium-high heat. Add ground turkey and diced onion. Cook for 6 to 8 minutes, breaking up the meat, until fully browned and onion is translucent. Drain excess liquid.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Add zucchini to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until just beginning to soften but still holding shape.
  6. Stir in drained diced tomatoes, Italian seasoning, garlic powder, salt, pepper, cooked rice or quinoa if using, and half the Parmesan. Stir until evenly combined.
  7. Transfer mixture to the baking dish and spread into an even layer. Blot any pooled liquid from the edges with a paper towel.
  8. Sprinkle mozzarella and remaining Parmesan evenly over the top, covering all the way to the edges.
  9. Bake uncovered for 20 to 25 minutes until cheese is melted, bubbly, and golden.
  10. Rest for 5 minutes before scooping and serving.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freeze in individual portions for up to 3 months. Reheat covered at 325°F for 15 minutes or microwave covered in 90-second intervals. For strict keto, omit rice and quinoa. Ground chicken or lean ground beef can substitute for turkey. Add diced bell pepper or mushrooms with the onion for extra vegetables. Make-ahead: Assemble up to 24 hours in advance and refrigerate; add 10 minutes to bake time when cooking from cold.