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Close-up of melted mozzarella with golden-brown patches over Ground Turkey Zucchini Casserole.

Ground Turkey Zucchini Casserole with Bubbly Mozzarella

This Ground Turkey Zucchini Casserole features seared turkey crumbles, sliced dark green zucchini, and chunky tomato sauce topped with a thick, bubbly layer of golden-brown toasted mozzarella cheese. A perfect low-carb, high-protein weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Dinner, Lunch
Cuisine: American, Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Casserole Ingredients
  • 1 lb Ground Turkey 93% lean
  • 3 large Zucchini Sliced into rounds (approx. 750g)
  • 2 cups Tomato Sauce Chunky marinara (480ml)
  • 2 cups Mozzarella Cheese Shredded, low-moisture (225g)
  • 2 tbsp Olive Oil 30ml
  • 3 cloves Garlic Minced
  • 1 small Yellow Onion Diced
  • 1 tsp Dried Herb Flakes Oregano or Italian seasoning

Equipment

  • 1 White scalloped ceramic baking dish 9x13 inch preferred
  • 1 Large Skillet For browning turkey
  • 1 Chef's Knife For uniform zucchini slices

Method
 

Prep and Sear
  1. Slice zucchini into 1/4 inch rounds. Salt lightly and pat dry after 10 minutes to remove excess moisture.
  2. Heat oil in a skillet. Add turkey and sear until deep golden-brown crumbles form. Add onion and garlic, sautéing until soft.
Assemble and Bake
  1. In a white scalloped dish, layer meat sauce and zucchini rounds. Top with remaining sauce and mozzarella.
  2. Bake at 400°F (200°C) for 20 minutes. Broil for 2-3 minutes until golden-brown toasted patches appear on the cheese.

Notes

Ensure you pat the zucchini dry to avoid a watery casserole.
Use a broiler at the end for the best visual toasted cheese results.