Ground Turkey Zucchini Casserole: Healthy Comfort Food

Ground turkey zucchini casserole brings all the cozy satisfaction of traditional lasagna to your dinner table without the heavy pasta. I’ve been making variations of this dish for years, and it never fails to win over even the pickiest eaters at Sunday supper. There’s something magical about how lean turkey and fresh zucchini come together under a blanket of melted cheese – it’s wholesome comfort food that doesn’t leave you feeling weighed down.

Growing up in the Midwest, casseroles were practically their own food group at family gatherings. My grandmother would line up her famous 9×13 dishes on the farmhouse counter every Sunday, each one bubbling with different combinations of vegetables, meat, and cheese. When I started cooking for my own family, I wanted to recreate that same warm, satisfying feeling but with ingredients that kept everyone feeling their best. This turkey and zucchini combination became one of those happy accidents in my kitchen. I had extra zucchini from the garden and wanted something heartier than a stir-fry. The result was so good that it’s been on regular rotation ever since. The aroma of Italian herbs and bubbling cheese fills the house just like Grandma’s kitchen used to, and my children always ask for seconds. Time to get cooking!

What Makes This Ground Turkey Zucchini Casserole So Special

This healthy turkey casserole has become one of those reliable recipes I turn to when I want something nourishing that still feels like a treat. It combines the best parts of traditional comfort food with practical weeknight cooking, and after making it dozens of times, I’ve learned exactly what makes it work so well.

Here’s why this recipe belongs in your collection:

• Sneaks in vegetables effortlessly – The zucchini layers blend seamlessly with the turkey and cheese, making this perfect for families who need more veggies on their plates
• One-dish convenience – Everything bakes together in a single casserole dish, which means less cleanup and more time with your family
• Budget-friendly ingredients – Ground turkey costs less than beef, and zucchini is affordable year-round (even better when it’s garden season)
• Make-ahead friendly – Assemble this in the morning, refrigerate it, and pop it in the oven when you’re ready for dinner
• Meal prep champion – This casserole actually tastes better the next day, making it ideal for Sunday prep or packed lunches
• Lighter than traditional lasagna – You get all that cheesy, comforting goodness with fewer carbs and calories

I’ve served this at potlucks, brought it to friends with new babies, and made it countless times for my own family. It’s one of those dishes that feels special enough for company but simple enough for a Tuesday night. Try serving it alongside easy baked potato soup for a complete comfort food meal.

Ingredient Spotlight

Ground turkey forms the protein-packed foundation of this casserole, offering a leaner alternative to ground beef while still delivering satisfying flavor and texture. I always choose 93% lean ground turkey for the best balance – it has enough fat to stay moist during cooking without being greasy.

Zucchini replaces the pasta layers you’d find in traditional lasagna, adding nutrition, moisture, and a subtle earthy flavor that complements the turkey beautifully. In my kitchen, I prefer medium-sized zucchini because they have fewer seeds and hold their shape better during baking. Slice them about 1/4 inch thick for the best texture.

Diced tomatoes bring acidity and moisture to the turkey mixture, creating a sauce-like consistency that binds everything together. I’ve found that canned tomatoes work perfectly here, though fresh tomatoes from the summer garden make this dish absolutely shine when they’re in season.

Italian seasoning delivers that classic herb blend of basil, oregano, and thyme that makes this ground turkey zucchini casserole taste like something you’d order at a cozy Italian restaurant. I’m generous with this seasoning because it really makes the flavors pop.

Shredded cheese creates that golden, bubbly top layer we all love in a casserole. I typically use a combination of sharp cheddar and mozzarella for the best flavor and melt. Pre-shredded cheese saves time on busy evenings, though freshly grated melts more smoothly if you have an extra few minutes.

Onion and garlic build the aromatic base that gives depth to the turkey layer – never skip the sautéing step for these, as they need time to soften and release their sweetness. Betty always said that properly cooked onions are the difference between a good casserole and a great one.

Breadcrumbs add a delightful textural contrast on top, creating a slightly crispy crown over the melted cheese. I love using panko breadcrumbs for extra crunch, though regular breadcrumbs work just fine too.

How to Make Ground Turkey Zucchini Casserole

Step 1. Preheat your oven to 375°F and have your 9×13 inch casserole dish ready. I’ve learned that starting with a properly heated oven ensures even cooking throughout.

Step 2. Heat the olive oil in a large skillet over medium heat, then add the chopped onion and sauté for 3-4 minutes until it softens and turns translucent. Add the minced garlic and cook for just one more minute, being careful not to let it brown or it will taste bitter.

Step 3. Add the ground turkey to the skillet, breaking it up with your spatula as it cooks. Betty’s tip is to let it brown undisturbed for a minute or two before stirring, which creates better texture and flavor. Cook until no pink remains, about 5-7 minutes total.

Step 4. Once the turkey is fully cooked, stir in the diced tomatoes with their juice, Italian seasoning, salt, and pepper. Let this mixture simmer for about 5 minutes so the flavors can meld together and the liquid reduces slightly.

Step 5. Begin layering your casserole by spreading half of the sliced zucchini across the bottom of your prepared dish. I like to overlap them slightly like roof shingles for complete coverage.

Step 6. Spoon half of the turkey mixture over the zucchini layer, spreading it evenly with the back of your spoon, then sprinkle with about one-third of your shredded cheese.

Step 7. Repeat the layers with the remaining zucchini, turkey mixture, and most of the remaining cheese, then top with breadcrumbs and the last bit of cheese for that perfect golden finish.

Step 8. Bake uncovered for 30-35 minutes until the casserole is bubbling around the edges and the top is golden brown. The house will smell incredible by this point.

Step 9. Let the ground turkey zucchini casserole rest for 10 minutes before serving, which allows everything to set up so your slices hold together beautifully on the plate. This resting time also prevents anyone from burning their mouth on molten cheese.

Keeping This Casserole Fresh

Refrigerator Storage:
This casserole stores beautifully in the refrigerator for up to 3 days, making it perfect for meal planning. I typically transfer leftovers to an airtight container, though you can also cover the original baking dish tightly with foil or plastic wrap. The zucchini will release a bit of liquid as it sits, which is completely normal. Just drain off any excess before reheating. Betty’s method was to portion individual servings into containers, which made grabbing lunch throughout the week incredibly convenient.

Freezing Guidelines:
You can freeze this ground turkey zucchini casserole, though I’ll be honest that the zucchini texture becomes softer after thawing. If you plan to freeze it, I recommend slightly undercooking the casserole by about 5 minutes, then cooling it completely before wrapping tightly in plastic wrap and aluminum foil. It will keep frozen for up to 2 months. For the best results, thaw overnight in the refrigerator before reheating.

Reheating Methods:
For the best texture, I reheat individual portions in the oven at 350°F for about 15-20 minutes until warmed through and the cheese is bubbling again. The microwave works in a pinch – heat on medium power in 1-minute intervals to prevent the edges from getting rubbery. If reheating the whole casserole, cover it with foil and bake at 350°F for 25-30 minutes, removing the foil for the last 5 minutes to crisp up the top. Adding a tablespoon of water before reheating helps restore moisture if it seems dry.

Perfect Partners for Ground Turkey Zucchini Casserole

Simple green salad with vinaigrette – The crisp, acidic freshness cuts through the richness of the cheese and provides a textural contrast that makes each bite of casserole even more satisfying. I like to use a lemon vinaigrette or balsamic dressing.

Crusty garlic bread – There’s something about warm, butter-slicked bread that makes any casserole dinner feel complete, plus it’s perfect for soaking up any extra sauce on your plate. This pairs wonderfully with easy balsamic chicken veggie orzo if you want more Italian-inspired options.

Roasted Brussels sprouts or green beans – These vegetables add another layer of nutrition while their slightly caramelized edges complement the Italian flavors beautifully. I toss them with olive oil, salt, and pepper, then roast at 400°F until crispy.

Coleslaw – A cool, crunchy slaw provides a refreshing counterpoint to the warm, cheesy casserole, especially during summer months when you want something lighter on the side.

Steamed broccoli with lemon – The bright citrus and tender-crisp broccoli keep the meal feeling balanced and wholesome without adding much prep time. My family always appreciates having an extra vegetable option. For more vegetable-forward sides, consider pairing with mediterranean cauliflower soup.

Caesar salad – The creamy, garlicky dressing and crisp romaine create a classic combination with this ground turkey zucchini casserole that reminds me of restaurant-style Italian dinners.

FAQs

Can I use ground chicken instead of ground turkey?
I recommend ground chicken as an excellent substitute that works exactly the same way – the flavor is nearly identical, and the cooking time remains the same. Many home cooks find success with ground beef as well, though it will be slightly richer.

Why is my casserole watery?
Zucchini naturally releases moisture during baking, which is completely normal. To prevent this issue, you can salt the zucchini slices and let them sit for 15 minutes before assembly, then pat them dry. This draws out excess water. Betty’s solution is to bake uncovered, which allows steam to escape rather than condensing back into the dish.

Can I make this casserole ahead of time?
The best approach I’ve tested is assembling the entire casserole in the morning, covering it tightly, and refrigerating until dinner time. It may need an extra 5-10 minutes in the oven if you’re baking it straight from the refrigerator, so just watch for that bubbly, golden top.

What can I substitute for breadcrumbs?
I’ve had great success with crushed crackers, panko, or even crushed cornflakes for a gluten-free version. You can also skip the breadcrumbs entirely and just top with extra cheese if you prefer.

How do I prevent the turkey from getting dry?
To prevent this issue, don’t overcook the turkey during the initial browning – it should just lose its pink color since it will continue cooking in the oven. Many home cooks find success with 85% or 93% lean ground turkey rather than 99%, as the little bit of fat keeps everything moist.

Can I add other vegetables to this casserole?
Betty’s solution is to add vegetables that won’t release too much water – diced bell peppers, mushrooms, or spinach all work beautifully. I recommend sautéing them with the onions first to remove excess moisture and concentrate their flavors.

Ground Turkey Zucchini Casserole

A healthy, comforting dinner combining lean ground turkey with fresh zucchini, tomatoes, and cheese. All the comfort of lasagna without the heavy pasta.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 325

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground turkey 93% lean recommended
• 2-3 medium zucchini sliced 1/4 inch thick, about 4 cups
• 1 onion chopped
• 2 cloves garlic minced
• 14 oz diced tomatoes 1 can with juice
• 1 cup shredded cheese cheddar, mozzarella, or a mix
• 1/2 cup breadcrumbs panko or regular, optional
• 1 tablespoon Italian seasoning
• salt and pepper to taste
• 1 tablespoon olive oil

Equipment

• 9×13-inch casserole dish
• large skillet
• Chef’s knife
• cutting board
• Spatula

Method

 

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add minced garlic and cook for 1 minute more, being careful not to brown it.
3. Add the ground turkey to the skillet. Cook until browned and no pink remains, breaking it up with a spatula as you go, about 5-7 minutes total. Let it sit undisturbed for a minute or two before stirring for better texture.
4. Stir in the diced tomatoes with juice, Italian seasoning, salt, and pepper. Let simmer for about 5 minutes to allow flavors to meld and liquid to reduce slightly.
5. In a 9×13 inch casserole dish, spread half the zucchini slices across the bottom in an even layer, overlapping them slightly like roof shingles.
6. Spoon half the turkey mixture over the zucchini, spreading evenly, then sprinkle with about one-third of the cheese.
7. Repeat layers with remaining zucchini, turkey mixture, and most of the remaining cheese. Top with breadcrumbs if using, then sprinkle with the last bit of cheese.
8. Bake uncovered for 30-35 minutes, until bubbly around the edges and golden brown on top.
9. Let the casserole rest for 10 minutes before serving to allow it to set up properly so slices hold together.

Notes

Ground turkey can be substituted with ground chicken or ground beef. Yellow squash can be used instead of zucchini. For a gluten-free version, use gluten-free breadcrumbs or omit them entirely. The casserole can be assembled in the morning and baked at dinnertime (may need an extra 5-10 minutes if cold from fridge). To reduce excess water, salt zucchini slices and let sit 15 minutes before assembly, then pat dry.