Ingredients
Scale
- 1 pound ground turkey (lean, 93% lean or higher for best results)
- 3 medium zucchinis, grated (about 3 cups)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce (store-bought or homemade)
- 1/2 cup plain Greek yogurt or sour cream (for creaminess)
- 2 large eggs
- 1/4 cup fresh basil, chopped (optional but highly recommended)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Substitution tips: If you’re not a fan of ground turkey, ground chicken or lean ground beef can be swapped in. For a dairy-free version, use a plant-based yogurt and skip the Parmesan or replace it with nutritional yeast. Zucchini can be replaced with yellow squash or even finely chopped spinach if you want to switch things up.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
- Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as you can. This step is key to avoiding a soggy casserole—trust me, I’ve learned the hard way!
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground turkey to the skillet. Break it apart with a wooden spoon and cook until browned and cooked through, about 6-8 minutes. Season with salt, pepper, and dried oregano.
- Remove the skillet from heat and let the turkey mixture cool slightly.
- In a large mixing bowl, combine the grated zucchini, cooked turkey mixture, eggs, Greek yogurt, marinara sauce, fresh basil, and half of the mozzarella cheese. Mix until everything is well incorporated.
- Pour the mixture into your prepared baking dish and spread it evenly.
- Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
- Bake in the preheated oven for 30-35 minutes until the casserole is set and the cheese is golden and bubbly.
- Let the casserole cool for about 10 minutes before serving. This allows it to firm up and makes slicing easier—a trick I picked up from many family dinners where rushing meant the casserole fell apart!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International