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A wholesome and protein-packed turkey zucchini casserole that comes together in about 45 minutes, perfect for busy nights and packed with lean ground turkey, zucchini, tomatoes, eggs, and mozzarella cheese.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

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. Sprinkle salt on shredded zucchini, let sit 5–10 minutes, then squeeze out excess liquid.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add diced onion and minced garlic and sauté until soft and fragrant.
  5. Add ground turkey and cook, stirring, until evenly browned.
  6. Drain any excess fat from the skillet.
  7. Season turkey with salt, pepper, and Italian seasoning.
  8. Stir in shredded zucchini and diced tomatoes and cook about 5 minutes to evaporate liquid and meld flavors.
  9. Whisk the eggs in a bowl and stir in half the shredded mozzarella.
  10. Fold the egg-cheese mixture into the turkey-vegetable mixture and mix well.
  11. Grease a baking dish and transfer the mixture into it.
  12. Sprinkle remaining mozzarella over the top.
  13. Bake for 25–35 minutes, until cheese is bubbly and the top is golden and the center is set.
  14. Let the casserole rest about 8–10 minutes before slicing.

Notes

To prevent a watery casserole, salt the shredded zucchini and squeeze out excess moisture before cooking., Drain excess fat after browning the turkey for a lighter dish., If the mixture is too loose, add an extra egg or breadcrumbs/almond flour (gluten free) to bind., For a crunchy topping, sprinkle panko mixed with olive oil and Parmesan before baking., You can assemble the casserole a day ahead and refrigerate before baking., Leftovers keep up to 4 days in the refrigerator and can be frozen for up to 3 months., Add sautéed vegetables like spinach, bell peppers, or mushrooms for variety., Substitute ground chicken, lean beef, pork, or plant-based crumbles for turkey; use flax eggs for vegan version., Cheese alternatives include cheddar, pepper jack, feta, Parmesan, or dairy-free options.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 250-300 calories per serving (estimate; exact value depends on specific ingredient brands and quantities)
  • Fat: Approximately 10g per serving
  • Carbohydrates: Approximately 10-15g per serving
  • Protein: Approximately 25g per serving