Mediterranean Savory Ground Turkey Zucchini Casserole
This Mediterranean-inspired casserole is a light yet hearty comfort dish that’s perfect for weeknights. Ground turkey adds lean protein, while zucchini keeps it fresh and moist. The tomato base, herbs, and cheese bring everything together with a cozy, Mediterranean flavor. You can also make it more filling with rice, quinoa, or a creamy ricotta layer.
Total Time: 45–50 minutes
Serves: 4–6
Ingredients
1 tablespoon olive oil
1 lb lean ground turkey
1 medium onion, chopped
2–3 cloves garlic, minced
2 medium zucchini (about 1.5 lbs), diced or sliced into rounds
1 (15 oz) can crushed tomatoes or 1 jar (about 2 cups) of marinara sauce
1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
½ teaspoon salt
¼ teaspoon black pepper
½ cup water (or more if needed)
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
Optional additions:
1 bell pepper, diced
1 cup sliced mushrooms
½ cup cooked brown rice or quinoa (for a heartier casserole)
A pinch of red pepper flakes (for mild heat)
A layer of ricotta cheese (for a lasagna-like version)
Instructions
Preheat the oven:
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar casserole pan.
Cook the turkey:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the garlic and sauté for another 30 seconds.
Brown the meat:
Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks. Season with salt, pepper, and Italian seasoning.
Add vegetables and sauce:
Stir in the zucchini, crushed tomatoes (or marinara), and water. Mix well to combine. If you’re adding bell pepper or mushrooms, toss them in now. Let the mixture simmer for about 8–10 minutes, until the zucchini is slightly tender and the sauce thickens a bit.
Optional – Add grains or ricotta:
If using cooked brown rice or quinoa, stir it into the mixture. For a creamy lasagna-like texture, spread a thin layer of ricotta cheese on the bottom of your baking dish before adding the meat mixture.
Assemble the casserole:
Pour the turkey-zucchini mixture into the prepared dish. Sprinkle half of the mozzarella and all of the Parmesan cheese over the top.
Bake:
Cover loosely with foil and bake for 15 minutes. Remove the foil, top with the remaining mozzarella, and bake uncovered for another 10–15 minutes, until the cheese is melted and bubbly.
Rest and serve:
Let the casserole rest for 5–10 minutes before serving to allow it to set slightly. Garnish with fresh parsley or basil if desired.
Tips
Drain excess liquid:
Zucchini releases moisture as it cooks. If the sauce looks watery before baking, simmer uncovered for a few extra minutes to let it reduce. This helps the casserole set nicely instead of becoming soupy.
Browning the turkey well:
Let the turkey sit undisturbed for a minute or two before stirring. This gives it a nice golden color and deeper flavor instead of just steaming it.
Boost the tomato flavor:
If you’re using canned crushed tomatoes, add a teaspoon of tomato paste for richness. If using marinara, choose one with olive oil, garlic, or herbs for more Mediterranean depth.
Cheese layering:
Mix a little of the mozzarella and Parmesan directly into the sauce for extra creaminess before baking. It also helps bind the mixture together.
Adjust moisture as needed:
Depending on how juicy your zucchini and tomatoes are, you might not need the full ½ cup of water. Start with ¼ cup and add more only if the mixture feels too thick.
Make ahead:
You can assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake straight from the fridge (add 10–15 extra minutes to the baking time).
Variations
Low-carb or Keto-friendly:
Skip the rice or quinoa and keep it vegetable-heavy. You can also add chopped spinach or kale for extra greens.
Mediterranean flair:
Mix in chopped sun-dried tomatoes, olives, or roasted red peppers for more depth and color. A sprinkle of crumbled feta on top adds a tangy contrast to the melted mozzarella.
Creamy version:
Stir a few spoonfuls of ricotta or Greek yogurt into the mixture before baking for a richer, creamier consistency.
Vegetarian adaptation:
Swap the turkey for lentils or cooked chickpeas. Add diced eggplant or extra mushrooms for heartiness.
Spicy twist:
Add red pepper flakes or a pinch of cayenne for mild heat, or stir in a few slices of spicy sausage along with the turkey.
Topping ideas:
For a crunchy finish, top the casserole with a mix of breadcrumbs, grated Parmesan, and a drizzle of olive oil before baking uncovered.
Q&A
Q: Can I use ground chicken instead of turkey?
Yes, ground chicken works just as well. It has a similar mild flavor that pairs nicely with the tomato sauce and Mediterranean herbs. Just make sure not to overcook it since it can dry out faster than turkey.
Q: How can I make this casserole dairy-free?
Use a dairy-free mozzarella or omit the cheese altogether and sprinkle with nutritional yeast for a savory, cheesy flavor. You can also add a few tablespoons of hummus or tahini for richness.
Q: Can I freeze this casserole?
Absolutely. Let it cool completely, then store it in an airtight container or freezer-safe dish. It keeps for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
Q: What sides go well with this dish?
It pairs well with a simple green salad, garlic bread, or roasted vegetables. For a lighter meal, serve it with a side of Greek yogurt and cucumber salad.
Q: Can I use yellow squash instead of zucchini?
Yes, or use a mix of both for color and texture. They cook similarly and complement the Mediterranean flavors perfectly.
Nutrition
(per serving, 1 of 6 servings)
(Values are approximate and can vary depending on ingredients used)
Calories: 280
Protein: 26 g
Carbohydrates: 10 g
Fat: 15 g
Saturated Fat: 6 g
Fiber: 2 g
Sugar: 5 g
Sodium: 520 mg
Calcium: 180 mg
Conclusion
This Mediterranean Savory Ground Turkey Zucchini Casserole brings together simple ingredients and comforting flavors in one balanced meal. It’s rich in protein, low in carbs, and packed with vegetables — a satisfying yet wholesome option for any night of the week. You can customize it easily with grains, extra vegetables, or cheese layers to match your mood or what’s in your kitchen. Whether served hot from the oven or reheated the next day, it’s one of those dishes that tastes even better as the flavors meld together.