Cheesy Baked Zucchini Casserole With Ground Turkey

Craving the ultimate comfort food that’s secretly good for you? This Cheesy Baked Zucchini Casserole With Ground Turkey is truly the best—oozing with melty cheese, packed with juicy turkey, and loaded with tender zucchini in every bite.

You’ll love how every creamy, hearty forkful delivers classic casserole vibes, but without any heaviness. It’s an easy, crowd-pleasing weeknight dinner that turns everyday ingredients into a bubbling, golden masterpiece.

Plus, it comes together in under an hour and reheats like a dream, making it perfect for meal prep or feeding a hungry family. This cozy casserole is inspired by my love for lightened-up comfort food—you won’t even miss the noodles or heavy cream!

Why You'll Love This Recipe

• Incredibly easy and quick to assemble—on the table in under an hour
• Packed with lean protein and plenty of veggies for a wholesome meal
• Crowd-pleasing, cheesy comfort food that even kids will devour
• Perfect for meal prep—leftovers reheat beautifully
• Naturally gluten-free and easy to customize

Key Ingredients for Cheesy Baked Zucchini Casserole With Ground Turkey

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

Zucchini is the star of this casserole, bringing tender juiciness and a mild, subtly sweet flavor. Slicing the zucchini into half-moons or quarters helps them cook evenly and soak up savory flavors. Look for firm, small-to-medium zucchini for the best texture—avoid any that feel mushy or oversized with large seeds. If you’re in a pinch, yellow squash can be swapped in or mixed with zucchini for color.

Ground Turkey

Lean ground turkey keeps this casserole hearty yet light. It adds satisfying protein while keeping the dish lower in fat than traditional beef casseroles. I use 93 percent lean ground turkey for balanced juiciness. You can substitute ground chicken or lean ground beef, but note the flavor will change slightly—beef lends a more robust taste, while chicken is mild.

Shredded Cheese

Cheese is what makes this dish irresistibly gooey and golden! I love a blend of mozzarella and sharp cheddar for the perfect stretch and flavor. Use pre-shredded for convenience, or hand-shred your favorite blocks for a melted, creamier bite. You can use just mozzarella for a classic mild flavor, or swap in pepper jack if you like a tiny kick.

Marinara Sauce

A little marinara ties everything together with bold, herby tomato flavor. It keeps the casserole saucy without drowning the zucchini. Reach for a good-quality store-bought sauce or make your own. You can also use pizza sauce for a richer flavor, or try a lower-sugar marinara if you’re watching carbs.

Fresh Basil

A shower of fresh basil at the end lifts the flavors with a burst of freshness. Simply tear or chop it just before serving. If you don’t have basil, fresh parsley or chives work as a colorful, herby garnish.

Instructions for Cheesy Baked Zucchini Casserole With Ground Turkey

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Oven and Baking Dish

Start by preheating your oven to 400°F (200°C). Grease a 9x13 inch baking dish with olive oil or nonstick spray to prevent sticking. This step makes serving and cleanup a breeze.

Brown the Ground Turkey and Onion

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes until it starts to soften. Stir in the ground turkey, seasoning with salt, pepper, and Italian seasoning. Cook, breaking it up with a spoon, until fully browned and cooked through (about 5-6 minutes). Add the minced garlic and cook for 1 minute until fragrant.

Sauté the Zucchini

Add the sliced zucchini to the skillet and sauté for 3-4 minutes, just until it starts to soften but still holds its shape. This helps remove excess moisture, so your casserole doesn’t get watery. Turn off the heat and let it cool slightly.

Mix the Cheese Filling

In a medium bowl, whisk together the eggs, cottage cheese (or ricotta), and Parmesan cheese until smooth. Stir in 3/4 cup of mozzarella and 1/2 cup of cheddar. This creamy mixture will hold the casserole together and add amazing richness.

Layer the Casserole

Spread half of the turkey-zucchini mixture evenly in the prepared baking dish. Drizzle with half the marinara sauce, then dollop and gently spread half the cheese mixture over the top. Repeat with the remaining turkey-zucchini, marinara, and cheese mixture.

Top with Cheese and Bake

Sprinkle the remaining mozzarella and cheddar cheese all over the top. Bake uncovered for 25-30 minutes, until the cheese is golden and bubbling and the center is set. For a beautifully browned top, broil for an additional 2-3 minutes at the end—just be sure to watch closely!

Garnish and Serve

Remove the casserole from the oven and let cool for 10 minutes so it slices easily. Top with plenty of fresh basil or parsley. Cut into squares, serve warm, and enjoy every cheesy, savory bite!

Recipe Variations

Lighten It Up Even More

Swap cottage cheese for non-fat Greek yogurt in the cheese layer to reduce fat and bump up the protein. It gives a creamy tang that pairs perfectly with turkey and zucchini!

Make It Vegetarian

Go veggie by omitting ground turkey and using a can of drained and rinsed white beans (like cannellini or navy) or sautéed mushrooms for a hearty, meatless option.

Add a Spicy Twist

Layer in a handful of chopped pickled jalapeños or a sprinkle of red pepper flakes with the turkey for a subtle spicy kick that livens up the flavors.

Try Different Cheese Blends

Mix it up with gouda, provolone, or even Monterey Jack for a new spin. Pepper jack adds zesty heat, while gouda brings smoky creaminess.

Make It Gluten-Free

Good news—you’re already there! This casserole contains no pasta or breadcrumbs. If you’d love a crunchy top, sprinkle with gluten-free panko or crushed pork rinds before baking.

Serving Suggestions

Serve this cheesy casserole with a crisp green salad tossed in Italian vinaigrette and some crusty garlic bread or a side of steamed green beans to round out your plate. For a burst of color, garnish each slice with chopped basil or parsley right before serving. A chilled glass of white wine makes it even more special!

Storage and Reheating

Store leftovers tightly covered in the refrigerator for up to 4 days. To reheat, use the microwave (cover with a damp paper towel and heat in 1-minute bursts until hot) or bake at 350°F until warmed through. This casserole also freezes well—wrap individual slices or the whole pan in foil and freeze for up to 2 months. Thaw in the fridge overnight and reheat as above for a quick homemade dinner.

Frequently Asked Questions About Cheesy Baked Zucchini Casserole With Ground Turkey (FAQ)

Q: How do I keep my zucchini casserole from getting watery?
A: Briefly sautéing the zucchini before layering, as in this recipe, removes excess moisture, preventing your casserole from becoming watery.

Q: Can I prep this casserole ahead of time?
A: Absolutely! Assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Bake straight from the fridge—just add 5-10 minutes to the baking time.

Q: Can I substitute the ground turkey with another meat?
A: Yes, ground chicken or lean beef work well as substitutes, but note that beef will give a richer, deeper flavor while chicken will stay mild.

This cheesy zucchini casserole is the kind of dish you’ll come back to week after week. It’s healthy, hearty, and full of flavor—plus, it’s always a hit with kids and adults alike! Give it a try, and be sure to leave a comment or rating below to let me know how it turned out for you.