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Ground Turkey Zucchini Casserole

This casserole is very cozy.
Last Wednesday, when I forgot my grocery list at home (which is something I do all the time), I made this Ground Turkey Zucchini Casserole for dinner. I’ve made it a lot, but this time I just needed something quick, healthy, and not boring. Putting veggies and turkey on top of each other with a little cheese on top makes it feel gourmet, but it’s not stressful. My youngest calls it “squash surprise,” which is true but a little cruel to the poor zucchini.

In fact, the first time I tried to make this, I thought I could skip the sauté stage and just mix everything together without cooking it. Don’t do that. It wasn’t my best work. Anyway, now it’s one of those recipes I go back to when life becomes too stressful or I have too much zucchini lying around, which is most summers. Oh, and if you ever forget to set a timer and get distracted (like I do), you’ll be delighted to hear that this recipe is very forgiving.

Why You’ll Love This One (Trust Me)

I prepare this when I want to sneak more vegetables into supper, and no one ever complains (except that one time I added too much garlic). My family loves this since it’s like lasagna without the heavy noodles. I also adore how it tastes even better the next day. I don’t know why, but leftovers seem to help the flavors come together more than when they come straight out of the oven.

Also, this is one of the few recipes that works for both a big group and when you just want some extra for lunch. Oh, and if you don’t enjoy doing the dishes, this is a one-pan marvel (unless you forget and use every bowl in your kitchen like I do).

This is what you’ll need (with swaps and cheeky notes)

• 1 pound ground turkey
• 2 medium zucchinis, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 can (14 oz) chopped tomatoes, drained
• 1 tsp dried Italian herbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup of breadcrumbs (panko or normal), optional

How I Usually Put This Together

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic until fragrant, about 2 minutes.
3. Add the ground turkey to the skillet and heat until browned, breaking it up with a spoon, about 5-6 minutes.
4. Stir in the diced tomatoes, Italian herbs, salt, and black pepper. Simmer for 3-4 minutes.

5. Layer half of the sliced zucchini in the prepared baking dish. Top with half of the turkey mixture and top with half of the mozzarella cheese. Repeat the layers. If you’re using breadcrumbs, sprinkle them on top.
6. Bake uncovered for 30-35 minutes, until the casserole is bubbling and the cheese is brown. Let cool for 5 minutes before serving.

What kind of equipment? Sort of Important, But Not Everything

• Casserole dish (9x13ish)—but I’ve completely used a huge oven-safe pan in a pinch.
• Large skillet for browning the turkey.
• A knife that isn’t dull (my fave is this one from Serious Eats’ chef’s knife guide), but any will do.
• Don’t stress if you don’t have the correct dish. I once doubled up two smaller baking pans. Worked well!

A Few Things I’ve Learned From All My Mistakes

• If your casserole is wet, it’s probably just the zucchini doing its thing. I once tried salting and draining them. It helped a little, but not enough to make it a rule.
• Cheese that has already been shredded is fine. Some people say it melts in a strange way, but that has never bothered me.
• I accidentally used taco seasoning once. Not terrible at all! Not Italian, though.

How I’ve Changed Things Up (With Mixed Results)

• Added cooked quinoa to make it more filling. Pretty good, but it made things a bit dense. If you try it, you might want to use less.
• Tried it using eggplant instead of zucchini. To be honest? It was a tad mushy, but still tasted okay.
• Once, I threw in a handful of chopped spinach that was about to go slimy. It didn’t change the taste much, but I was happy with the extra nutrition.

Pro Tips (Learned the Hard Way)

• If you speed the sauté, the onions stay crisp. I once did that and regretted it. Just give them a couple extra minutes.
• Don’t skip the rest after baking, otherwise you’ll wind up with a bit mushy mess. It’ll stiffen up a bit as it cools. Patience is not my strong suit, but I try.
• If you’re tempted to add extra cheese, go ahead—but don’t blame me when it bubbles over and creates a mess (line your oven if you’re scared).

Some Real Questions I’ve Gotten (And Honest Answers)

• Can I make this dairy-free? Yes, you can leave out the cheese or substitute a dairy-free version you like. I’ve done it for a friend, and it was delish.
• Is ground beef okay? Yes, but it’s a little heavier. I normally choose turkey because it’s lighter and occasionally on bargain.
• How can I avoid it from being watery? That is the question that never goes away! Some others salt and drain their zucchini, but I generally just accept a little extra liquid. Sometimes I spoon it off before serving, or soak it up with bread. Problem fixed.
• What’s the best side dish? Honestly, I just mix up whatever salad I can manage. I saw a nice one online at Love & Lemons—great ideas if you’re stuck.
• Can I prep ahead? Oh, for sure! I occasionally construct it in the morning, cover, and bake at dinnertime. Maybe add a few extra minutes if it’s cold from the fridge.

Oh, another quick random thought: I once cooked this while FaceTiming my sister and forgot to add half the cheese. Still tasted excellent. Moral of the story: don’t stress the details—just enjoy it. If you have any further queries, simply drop me a note (or yell at your screen—I probably won’t hear you, but hey, it can’t hurt).

Storing Leftovers (If Any Survive)

Just pop the leftovers in an airtight container in the fridge. They’ll keep for up to three days, though honestly, in my house it never lasts more than a day! You can freeze it, although the zucchini gets a bit soggy. If you’re good with it, go for it.

Serving It Up – My Favorite Ways

I like this with a piece of crusty bread or even simply a green salad (mainly to balance it out). My relative claims it’s great with a dash of chili sauce, but that’s a bit wild for me. For potlucks, I usually double the recipe—then there’s a fighting chance of leftovers. Oh, and if you enjoy a dab of sour cream on top, I won’t judge.

Approximate Information for One Serving

Nutrition Disclaimers

The number of servings provided is an estimate. The actual number of servings will depend on how big you want them to be.

The nutritional values indicated are just basic guidelines and are based on one serving made with the specified ingredients, not any optional ones. Depending on the brand and type of ingredients used, the actual macros may be a little different.

Follow the recipe to find out how much one serving weighs. Weigh the final recipe, then divide the weight of the finished recipe (not counting the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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