Print

A warm, cheesy, low-carb casserole featuring well-seasoned ground turkey, tender zucchini and bell peppers, and a creamy cheese sauce baked to bubbly perfection. Perfect for keto meals, meal prep, and family-friendly dinners.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 lb ground turkey
  • 2 medium zucchini, chopped
  • 2 bell peppers, chopped
  • 8 oz cream cheese, cubed
  • 1/2 cup heavy cream
  • 1 1/2 tsp Italian seasoning
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded mozzarella
  • 1 cup shredded cheddar

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. If desired, salt chopped zucchini, let sit 10 minutes, then squeeze out excess liquid.
  3. Heat 2 tbsp olive oil in a large skillet over medium heat.
  4. Add diced onion and cook 4–5 minutes until softened.
  5. Add minced garlic and cook about 30 seconds until fragrant.
  6. Add 2 lb ground turkey, break up with a spoon, and cook 7–9 minutes until no pink remains.
  7. Season turkey with 1½ tsp Italian seasoning, 1½ tsp kosher salt, and ½ tsp black pepper.
  8. Add chopped zucchini and chopped bell peppers and cook 3–4 minutes until they begin to soften.
  9. Lower heat to low and add 8 oz cubed cream cheese and ½ cup heavy cream, stirring until melted and creamy.
  10. Spread the turkey-and-vegetable mixture evenly into the prepared baking dish.
  11. Sprinkle 1½ cups shredded mozzarella and 1 cup shredded cheddar evenly over the top.
  12. Bake uncovered for 20–25 minutes until cheese is melted, bubbly, and lightly golden.
  13. Let the casserole rest 5–10 minutes before slicing and serving.

Notes

For a thicker casserole, rest it the full 10 minutes before slicing to help it set for clean cuts., To prevent watery results, avoid overcooking the zucchini in the skillet as it cooks further in the oven., Cheeses can be swapped but keep the total cheese amount similar for proper texture.

Nutrition