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A nutritious and delicious casserole featuring lean ground turkey, shredded zucchini, and simple ingredients, baked to golden perfection in about 30-35 minutes, ideal for quick and wholesome dinners.

Ingredients

Scale
  • 1 pound (450g) lean (93%) ground turkey
  • 3 cups shredded medium zucchini (about 2 medium zucchinis)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz / 410g) diced tomatoes, preferably no-salt-added
  • 1 cup (113g) low-fat shredded mozzarella cheese
  • 2 large eggs
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Shred zucchini to yield about 3 cups.
  3. Dice the onion and mince the garlic.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  5. Sauté diced onion and minced garlic until soft and fragrant.
  6. Add 1 pound ground turkey to the skillet and brown, breaking it up as it cooks.
  7. Drain excess fat from the skillet if needed.
  8. Stir in one 14.5 oz can diced tomatoes, shredded zucchini, 1 teaspoon Italian seasoning, and salt and pepper to taste; cook briefly to combine.
  9. In a separate bowl, whisk together 2 large eggs and half of the mozzarella cheese.
  10. Stir the egg-and-cheese mixture into the turkey and vegetable mixture until evenly combined.
  11. Grease a casserole dish.
  12. Pour the mixture into the greased casserole dish and sprinkle the remaining mozzarella on top.
  13. Bake for 30–35 minutes until the top is golden and the casserole is bubbling.

Notes

To prevent sogginess, sauté watery vegetables like mushrooms or spinach separately and drain liquids before adding., Pair the casserole with fresh salads tossed with lemon vinaigrette or a garden veggie medley for balance., Make-ahead option: bake in a muffin tin for mini casseroles, 18–22 minutes, great for lunch and freezer-friendly., Flavor variations include swapping proteins (chicken, beef, sausage), cheeses (cheddar, pepper jack, feta), or adding extra vegetables., For dairy-free or egg-free versions, use flaxseed eggs or dairy-free yogurt as binders., Freezes well for up to 3 months; thaw overnight and reheat thoroughly before serving.

Nutrition

Find it online: https://cookingcrumbs.com/quick-and-easy-healthy-ground-turkey-zucchini-casserole-recipe/