Description
This Ground Turkey Zucchini Casserole is the ultimate healthy comfort food—creamy, cheesy, and packed with lean protein and vegetables. With layers of seasoned ground turkey, tender zucchini, and a luscious Greek yogurt sauce, this casserole is so satisfying you’ll forget it’s good for you. Perfect for meal prep and family dinners!
Ingredients
1½ pounds ground turkey (93/7 lean)
3 medium zucchini (about 1½ pounds), sliced into ¼-inch rounds
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 can (14.5 oz) diced tomatoes, drained
½ cup low-sodium chicken broth
1 cup plain Greek yogurt (full-fat)
½ cup sour cream
2 large eggs
1½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon dried Italian seasoning
1 teaspoon smoked paprika
¾ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with cooking spray.
2. Slice zucchini into ¼-inch rounds. Lay on paper towels, sprinkle lightly with salt, and let sit 10 minutes. Pat dry thoroughly.
3. In a medium bowl, whisk together Greek yogurt, sour cream, eggs, ½ cup mozzarella, Parmesan, basil, and parsley. Set aside.
4. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and all seasonings (garlic powder, onion powder, Italian seasoning, paprika, salt, pepper, red pepper flakes).
5. Cook turkey for 2-3 minutes without stirring to develop a crust, then break into smaller pieces. Cook until no pink remains, about 6-8 minutes total.
6. Push turkey to the sides. Add diced onion to center and cook 3 minutes. Add garlic and cook 1 minute until fragrant.
7. Stir in drained diced tomatoes and chicken broth. Simmer for 2 minutes. Taste and adjust seasoning.
8. Layer half the zucchini slices in prepared baking dish, slightly overlapping. Spread all turkey mixture evenly over zucchini.
9. Add remaining zucchini slices on top of turkey. Pour creamy yogurt mixture evenly over everything.
10. Sprinkle remaining 1 cup mozzarella cheese on top.
11. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until golden and bubbling.
12. Let rest for 10-15 minutes before serving. Internal temperature should reach 165°F.
Notes
Salt and drain zucchini to prevent a watery casserole—don’t skip this step!
The casserole tastes even better the next day as flavors meld together.
Store leftovers in an airtight container in the refrigerator for 4-5 days.
To freeze: Cut into portions, wrap individually in plastic wrap then foil. Freeze up to 3 months.
For a keto version, replace Greek yogurt with cream cheese and heavy cream.
Ground chicken works as a 1:1 substitute for ground turkey.
Can be assembled 24 hours ahead—refrigerate covered, then add 5-10 minutes to baking time.
- Prep Time: 20
- Cook Time: 45
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 5
- Sodium: 520
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 28
- Cholesterol: 115
Keywords: ground turkey casserole, zucchini casserole, healthy casserole, turkey zucchini bake, low carb casserole, meal prep casserole