Weeknight dinners are always a challenge in my house. I want something healthy that my family will actually eat, but I don’t want to spend an hour in the kitchen after work. That’s where this ground turkey and zucchini casserole comes in to save the day.
I love casseroles because they’re basically a complete meal in one dish. You get your protein, vegetables, and comfort food all baked together. Plus, my kids don’t even complain about eating zucchini when it’s mixed in like this. And let’s be honest, anything that uses up those giant zucchinis from the garden is a win in my book.
This recipe is perfect for busy families who want to eat well without the fuss. You can even make it ahead and just pop it in the oven when you get home. Easy cleanup, happy family, and everyone gets their vegetables.
Why You’ll Love This Ground Turkey Zucchini Casserole
- Quick weeknight dinner – Ready in under 45 minutes, this casserole is perfect for busy evenings when you need something hearty and satisfying on the table fast.
- Healthy and nutritious – Packed with lean ground turkey, fresh zucchini, and wholesome grains, this dish gives you a complete meal with plenty of vegetables and protein.
- Great way to use up zucchini – If you have a garden overflowing with zucchini or found a great deal at the farmers market, this recipe is a tasty solution that the whole family will enjoy.
- One-dish meal – Everything cooks together in one casserole dish, which means less cleanup and more time to relax after dinner.
- Flexible ingredients – You can easily swap the groats for brown rice, quinoa, or whatever grain you have on hand, making this recipe work with what’s already in your pantry.
What Kind of Ground Turkey Should I Use?
For this casserole, you’ll want to pick up ground turkey that’s around 85-93% lean, which gives you the perfect balance of flavor and moisture without making your dish too greasy.
You can find ground turkey made from different parts of the bird – ground turkey breast is the leanest option, while ground turkey that includes dark meat will be more flavorful and juicy.
If you’re watching your fat intake, go with the breast meat, but if you want more flavor, the mixed ground turkey is your best bet.
Just make sure to check the package date and choose the freshest option available, and don’t be afraid to ask your butcher to grind some fresh turkey for you if you want the absolute best quality.
Options for Substitutions
This casserole is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:
- Ground turkey: Ground chicken, lean ground beef, or even ground pork work great here. You could also try plant-based ground meat if you want to go vegetarian.
- Zucchini: Yellow squash is your best substitute since it cooks similarly. Eggplant works too, but dice it smaller and salt it for 15 minutes first, then pat dry to remove excess moisture.
- Groats: The recipe already mentions brown rice and quinoa as options, but you could also use cooked barley, farro, or even cauliflower rice for a lower-carb version.
- Kerrygold aged cheddar: Any good sharp cheddar will work fine. Gruyere, gouda, or a Mexican cheese blend are tasty alternatives. Just stick with something that melts well.
- Fresh basil: If you don’t have fresh basil, use 2 tablespoons of dried basil instead, or try fresh parsley or oregano for a different herb flavor.
- Diced tomatoes: Crushed tomatoes or tomato sauce work just as well. If using sauce, you might want to add a bit less liquid to the casserole.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this casserole is not properly draining the zucchini, which can leave you with a watery, mushy dish – after dicing your zucchini, salt it lightly and let it sit for 15-20 minutes, then squeeze out the excess moisture with a clean kitchen towel.
Another common error is undercooking the ground turkey, so make sure it’s completely browned and cooked through before adding other ingredients, as turkey can be tricky and needs to reach 165°F for food safety.
Don’t skip draining the canned tomatoes either, since extra liquid will make your casserole soggy, and be careful not to overcook the groats beforehand – they should be just tender since they’ll continue cooking in the oven.
Finally, add the fresh basil during the last few minutes of baking rather than mixing it in raw, which helps preserve its flavor and prevents it from turning dark and bitter.
What to Serve With Ground Turkey Zucchini Casserole?
This hearty casserole is pretty filling on its own, but I love serving it with a simple side salad to balance out all those rich, cheesy flavors.
A crisp green salad with cucumber, cherry tomatoes, and a light vinaigrette works perfectly, or you could go with a classic Caesar salad if you want something a bit more substantial.
Warm crusty bread or dinner rolls are also great for soaking up any extra sauce from the casserole. If you’re feeding a crowd, roasted vegetables like broccoli or green beans make a nice addition to round out the meal.
Storage Instructions
Refrigerate: This casserole is perfect for meal prep! Store it covered in the fridge for up to 4 days. I like to portion it out into individual containers so I can grab lunch or dinner throughout the week. The flavors actually get even better after a day or two as everything melds together.
Freeze: You can freeze this casserole for up to 3 months, which makes it great for busy weeks. Let it cool completely first, then wrap tightly in foil or store in freezer-safe containers. I sometimes make a double batch just so I have one ready to go in the freezer.
Reheat: Warm it up in the oven at 350°F for about 20-25 minutes if reheating the whole dish, or just pop individual portions in the microwave for 1-2 minutes. If it seems a bit dry after storing, add a splash of broth or water before reheating to bring back that nice, moist texture.
How to Know When the Turkey Zucchini Casserole is Done
Your turkey zucchini casserole is ready when the cheese on top is melted and golden brown, and the edges are bubbling nicely – this typically takes about 25-30 minutes in the oven.
You’ll know it’s fully cooked when you can insert a fork into the center and the zucchini feels tender but not mushy.
The casserole should look set throughout, with no watery liquid pooling around the edges.
If the top isn’t browning enough for your liking, you can switch to the broiler for the last 2-3 minutes to get that perfect golden finish.
Savory Ground Turkey Zucchini Casserole FAQ
Do I need to drain the zucchini before adding it to the casserole?
Yes, I highly recommend salting and draining the diced zucchini first. Zucchini releases a lot of water when cooked, which can make your casserole watery and soggy.
I like to toss the diced zucchini with a teaspoon of salt, let it sit in a colander for about 15 minutes, then pat it dry with paper towels before adding it to the recipe.
What exactly are groats and where can I find them?
Groats are hulled oat kernels that have a chewy, nutty texture similar to brown rice.
You can usually find them in the health food section of most grocery stores or online. They take about 45 minutes to cook, so I always make them ahead of time.
If you can’t find groats, brown rice or quinoa work just as well in this recipe.
Should I cook the ground turkey completely before assembling the casserole?
Yes, you want to cook the ground turkey all the way through before putting everything in the casserole dish.
I brown it with the onions and garlic until there’s no pink left, which usually takes about 8-10 minutes.
This ensures the turkey is properly cooked and gives you better flavor throughout the entire casserole.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 90-100 g
- Fat: 70-80 g
- Carbohydrates: 100-110 g
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 pounds zucchini, diced
- 2 cups cooked groats (or brown rice, quinoa, etc.)
- 1 can (14.5 oz) diced tomatoes
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 cup fresh basil, finely chopped
- 7 ounces kerrygold aged cheddar, shredded
Step 1: Preheat the Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking once the mixture is prepared.
Step 2: Cook the Ground Turkey
Heat a large skillet over medium-high heat and add a drizzle of olive oil.
Once the oil is hot, add the ground turkey to the skillet.
Cook the turkey, breaking it up with a spoon or spatula, until it begins to brown.
Step 3: Sauté the Vegetables
Add diced onion and minced garlic to the browned turkey.
Cook for approximately 2 minutes, until the onions begin to soften and the garlic is fragrant.
Then, add the zucchini and continue cooking for an additional 3-4 minutes, until the zucchini starts to soften.
Step 4: Combine Ingredients
To the skillet, add groats, diced tomatoes, oregano, paprika, basil, and half of the shredded cheese.
Stir everything together until the mixture is fully combined, ensuring the groats are mixed in well and starting to soak up the tomato juices.
Step 5: Prepare for Baking
Coat a 9X13 baking dish with cooking spray.
Pour the turkey and vegetable mixture into the prepared dish, spreading it out evenly.
Top with the remaining shredded cheese.
At this point, you can choose to cover the dish tightly with foil and freeze it for later use—be sure to defrost before cooking.
Alternatively, proceed to bake immediately.
Step 6: Bake and Serve
If baking now, place the dish, uncovered, in the preheated oven.
Bake for 20-25 minutes, or until the cheese on top is bubbly and slightly golden.
Once done, remove from the oven and allow it to cool for a few minutes before serving.
Enjoy your hearty and delicious meal!
Sounds tasty!
Question – Do you drain the diced tomatoes?
I made this casserole and doubled it to use up the zucchini and tomatoes from our garden. I blanched the tomatoes first and took out the seeds. turned out great. my husband loved it so much he said dont loose the recipe. we will definitely put this in rotation.
My family loves this recipe. I’ve made it several times in a few different ways based on what I have on hand (no basil, different cheese) and it’s always good. But it’s the best when you follow the recipe exactly. Thank you!