Ever have one of those nights when you want something cozy and cheesy but still feel like you made a smart dinner choice? This Ground Turkey Zucchini Casserole is that sweet spot, hearty enough to feel indulgent, yet light enough that you don’t need a nap afterward. It’s my go-to when I’m juggling a long day and a fridge full of zucchini that’s threatening to go soft.

This dish is perfect for busy weeknights, family dinners, or meal prep Sundays. Think of it as a lighter lasagna, layered with tender zucchini, savory ground turkey, and just enough melted cheese to make everyone at the table happy.

Ingredients

1 lb ground turkey (93% lean works best)
2–3 medium zucchinis, sliced into thin rounds (about 4 cups)
1 medium onion, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes (use the juice!)
1 cup shredded mozzarella or cheddar cheese (or a mix)
½ cup breadcrumbs (optional, for a crispy top)
1 tbsp olive oil
1 tbsp Italian seasoning (or mix of basil, oregano, and thyme)
Salt & black pepper to taste

Optional Swaps:

Use ground chicken instead of turkey for a lighter version.
Substitute yellow squash or thin-sliced eggplant if you’re short on zucchini.
For a gluten-free version, skip the breadcrumbs or use gluten-free ones.

Instructions

Preheat your oven.
Set it to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
Cook the aromatics.
In a large skillet over medium heat, add olive oil. Sauté the onion for about 3–4 minutes until softened, then add garlic and cook for another minute (careful not to burn it — burnt garlic ruins everything).
Brown the turkey.
Add ground turkey and cook until no longer pink, breaking it apart with a spoon. This should take 5–6 minutes.
Add flavor.
Stir in the diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture simmer for about 5 minutes to let the flavors come together.
Layer it up.
Spread half the zucchini slices on the bottom of your casserole dish. Top with half of the turkey mixture, then half the cheese. Repeat with the remaining zucchini, turkey, and cheese. Sprinkle breadcrumbs over the top if you like a crispy finish.
Bake to perfection.
Place uncovered in the oven and bake for 30–35 minutes, until the top is bubbly and golden brown.
Rest before serving.
Let it sit for 10 minutes before cutting — this helps everything firm up (and saves you from burning your tongue).

Tips & Tricks

Watery zucchini? Try patting the slices dry with paper towels before layering. A little liquid is fine — it keeps things moist.
Want more crunch? Mix the breadcrumbs with a teaspoon of olive oil or parmesan before sprinkling.
Meal prep win: This casserole reheats beautifully. Store in the fridge for up to 3 days, or freeze in portions for up to a month.
Shortcut alert: Use pre-shredded cheese and canned diced tomatoes — no judgment here.

Substitutions & Variations

Vegetarian: Replace turkey with cooked lentils, chickpeas, or a plant-based crumble.
Dairy-Free: Use a dairy-free cheese or sprinkle nutritional yeast for flavor.
Low-Carb Upgrade: Skip the breadcrumbs and top with extra cheese or almond flour.
Mexican Twist: Swap Italian seasoning for taco spice and add a handful of corn or black beans. Surprisingly delicious.

Frequently Asked Questions

How do I keep my casserole from being watery?

Zucchini naturally releases moisture. You can salt the slices lightly and let them sit for 10 minutes, then pat dry, but honestly, I usually just spoon off any excess liquid before serving. It’s easier.

Can I make this ahead of time?

Yes! Assemble everything up to a day in advance, cover, and refrigerate. When ready to bake, add 5–10 extra minutes since it’ll be cold from the fridge.

Can I freeze this casserole?

Absolutely. Let it cool completely, wrap tightly, and freeze up to one month. Reheat at 350°F until warmed through.

Can I use ground beef instead?

Sure! It’ll taste richer and a bit heavier, I prefer turkey for a lighter, weeknight feel.

Nutrition Information (Per Serving)

Calories	Protein	Fat	Carbs	Fiber
320	33g	15g	13g	2g

Nutritional values are approximate and may vary depending on specific ingredients or brands.

Final Thoughts

There’s something quietly satisfying about a meal like this, humble ingredients, one dish, minimal mess, and everyone leaves the table full and happy. This Ground Turkey Zucchini Casserole is proof that comfort food doesn’t have to be heavy or complicated.

Serve it with a green salad, a slice of crusty bread, or (if you’re like me) straight from the pan while it’s still steaming. Either way, you’ll end up with that perfect mix of cozy and clean, the kind of dinner that feels like you got it just right.