Savory Zucchini Casserole
A hearty zucchini casserole featuring lean ground turkey and melted aged cheddar, perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground turkey (85–93% lean recommended)
- 1/2 cup yellow onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds zucchini, diced (about 4 medium)
- 2 cups pre-cooked groats (or substitute cooked brown rice or quinoa)
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 cup fresh basil, finely chopped
- 7 ounces aged cheddar, shredded (split into halves)
- 1 teaspoon salt (for preparing the zucchini)
- Cooking spray (for the baking dish)
Instructions
- Preheat the oven to 350°F (175°C).
- Place the diced zucchini in a colander, toss with 1 teaspoon salt, and let drain for 15–20 minutes.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add 1 pound ground turkey and break it up with a wooden spoon; cook for 5–7 minutes until no pink remains.
- Add 1/2 cup chopped onion and 2 cloves minced garlic; cook until onion is translucent.
- Add the drained zucchini to the skillet; cook for 3–4 minutes until it just starts to soften.
- Stir in 2 cups pre-cooked groats, drained diced tomatoes, oregano, smoked paprika, basil, and half the cheddar; mix until combined.
- Transfer the turkey mixture to a sprayed 9×13-inch baking dish and spread evenly; top with remaining cheddar.
- Bake uncovered for 20–25 minutes until cheese is bubbly and golden.
- Let sit for 5 minutes before cutting to allow the casserole to set.
Notes
For a spicier version, add red pepper flakes with the paprika. Great for leftovers or potluck gatherings.