Easy Ground Turkey Zucchini (Printer-friendly)

Hearty turkey and vegetable bake with cheesy golden topping

# What You'll Need:

→ Proteins

01 - 1 lb 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 oz) diced tomatoes, drained
10 - 2 tbsp olive oil
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp paprika
13 - Salt and black pepper, to taste

# How to Prepare:

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.
06 - Remove skillet from heat. Mix in sour cream and half of the mozzarella cheese.
07 - Transfer the mixture to a greased 9x13-inch baking dish.
08 - Sprinkle remaining mozzarella and all of the Parmesan evenly on top.
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.

# Expert Advice:

01 -
  • Everything cooks in one skillet before baking so cleanup is almost nonexistent
  • The vegetable to meat ratio feels substantial without leaving you heavy
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Drain the tomatoes really well or your casserole will be too soupy
  • The sour cream goes in after the heat is off to prevent it from separating
  • Letting it rest before serving is the difference between neat squares and a messy scoop
03 -
  • Cut your zucchini slightly larger than you think you should since they shrink during baking
  • Use freshly grated Parmesan instead of the shelf-stable kind for better melting

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