Description
A hearty, low-carb casserole featuring seasoned lean ground turkey, tender zucchini rounds, and savory marinara sauce layered together and topped with a generous blanket of melted mozzarella and Parmesan cheese. A comforting, family-friendly dinner that is naturally gluten-free and ready in under an hour.
Ingredients
- 1.5 lbs (680g) ground turkey, 93% lean
- 3 large zucchini, sliced into ¼-inch rounds (900g)
- 1 tablespoon (15ml) extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups (480ml) marinara sauce, low sugar
- 1.5 cups (170g) mozzarella cheese, shredded
- ½ cup (50g) Parmesan cheese, grated
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside.
- Slice the zucchini into ¼-inch rounds, spread on paper towels, and sprinkle lightly with salt. Let sit for 10 minutes then pat completely dry — this draws out excess moisture that would otherwise make the casserole watery.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for 60 seconds until fragrant.
- Add the ground turkey, breaking it apart with a spoon, and cook for 6–8 minutes until fully browned and cooked through. Season with dried oregano, salt, and pepper. Drain any excess liquid from the pan.
- Stir the marinara sauce into the cooked turkey mixture and simmer for 2 minutes. Remove from heat.
- Layer the casserole — spread half the turkey marinara mixture in the bottom of the prepared baking dish. Arrange the zucchini rounds in an even layer over the top. Spread the remaining turkey mixture over the zucchini.
- Scatter the shredded mozzarella and grated Parmesan evenly over the entire surface.
- Bake uncovered for 25–30 minutes until the cheese is melted, golden, and bubbling around the edges.
- Rest for 5 minutes before serving.
Notes
- Salting and patting the zucchini dry before layering is the most important step in this recipe — skipping it results in a watery casserole with soggy layers and diluted sauce.
- Drain any excess liquid from the browned turkey before adding the marinara — ground turkey releases moisture during cooking that can thin the sauce unnecessarily.
- Let the casserole rest for 5 minutes after coming out of the oven — it sets slightly and slices far more cleanly than cutting immediately.
- Prep Time: 15 mins
- Cook Time: 40 minutes