Description
A comforting one pot casserole made with lean ground turkey, tender zucchini, savory herbs, and melted cheese. Perfect for busy weeknights and meal prep.
Ingredients
1 tablespoon olive oil
1 pound (450 g) lean ground turkey
1 small yellow onion, finely diced (about 1 cup / 150 g)
3 cloves garlic, minced
3 medium zucchini, sliced into half-moons (about 4 cups / 600 g)
1 red bell pepper, diced (about 1 cup / 150 g)
1 teaspoon dried Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
1 can (14.5 ounces / 410 g) diced tomatoes, drained
1/2 cup (120 ml) low-sodium chicken broth
1 cup (100 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium heat. Add ground turkey and cook 5–7 minutes until browned.
Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
Add zucchini and red bell pepper. Season with Italian seasoning, oregano, paprika, salt, and pepper. Cook 5 minutes.
Stir in drained diced tomatoes and chicken broth. Simmer 3–4 minutes.
Sprinkle mozzarella and Parmesan evenly over the top.
Transfer to the oven and bake 20–25 minutes until cheese is melted and bubbly.
Let rest 5–10 minutes before serving. Garnish with parsley if desired.
Notes
Do not overcook the zucchini on the stovetop to prevent excess moisture.
Drain tomatoes thoroughly for best texture.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes