Easy Ground Turkey Zucchini (Printable)

Hearty turkey and zucchini bake with cheesy golden topping, ready in 55 minutes.

# What You'll Need:

→ Proteins

01 - 1 pound ground turkey

→ Vegetables

02 - 2 medium zucchinis, diced
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced

→ Dairy

06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup low-fat sour cream

→ Pantry

09 - 1 can (14 ounces) diced tomatoes, drained
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon paprika
13 - Salt and black pepper, to taste

# Directions:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant.
03 - Add ground turkey. Cook, breaking up with a spoon, until no longer pink, about 5–6 minutes.
04 - Stir in diced zucchini, bell pepper, and drained tomatoes. Cook for 5 minutes until vegetables start to soften.
05 - Add Italian herbs, paprika, salt, and black pepper. Stir to combine thoroughly.
06 - Remove skillet from heat. Mix in sour cream and half of the mozzarella cheese until evenly distributed.
07 - Transfer the mixture to a greased 9x13-inch baking dish.
08 - Sprinkle remaining mozzarella and all of the Parmesan evenly on top of the mixture.
09 - Bake for 25–30 minutes, or until the casserole is bubbly and the cheese is golden brown.
10 - Let cool for 5 minutes before serving to allow the casserole to set.

# Expert Advice:

01 -
  • Everything cooks in one pan before hitting the oven, meaning minimal cleanup maximum comfort
  • The zucchini releases moisture as it bakes, keeping every forkful incredibly tender without feeling heavy
02 -
  • I once skipped draining the diced tomatoes and ended up with soup instead of casserole—those 30 seconds of draining make all the difference
  • Don't overcook the zucchini in the skillet—they'll continue softening in the oven and you want them to hold their shape slightly
03 -
  • A pinch of red pepper flakes in the turkey mixture adds warmth without making it spicy—perfect for picky eaters
  • Fresh basil sprinkled on top right before serving brightens everything and makes it look restaurant-worthy

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