This cheesy, baked zucchini casserole is officially my favorite way to use up all that summer zucchini! A saucy, cheesy ground turkey and orzo base, topped with a layer of sliced tomato and zucchini, and sprinkled with a crunchy, buttery breadcrumb topping and fresh herbs. Ready in under an hour!
Zucchini tends to show up in droves this time of year. Maybe you've grabbed a big pile at the farmers market (me!), had a neighbor drop some off on your porch (also me!), or just couldn't resist a grocery store sale (me, yet again!). We always struggle with new ways to use up this bountiful summer harvest. Zucchini muffins or zucchini bread are, of course, always a good idea for a few extra squash, but sometimes you need a delicious way to turn all that fresh zucchini into dinner. Enter this easy zucchini casserole. Super simple to make, a meal prep dream, and the best way to use up some of that bounty.
This dish is part zucchini lasagna, part pasta bake, and completely delicious. (Trust me, my husband isn't a huge zucchini lover, but even he went back for seconds.) It's loaded with tender zucchini slices, juicy Roma tomatoes, and lots of cheese, all layered over a hearty base of orzo and lean ground turkey. The result? A flavorful dish that's hearty enough to keep the whole family full but still feels fresh and light thanks to the veggies and herbs. Plus, it's a total lifesaver on busy weeknights. I like to assemble it on a Sunday, stash it in the fridge, and just pop it in the oven when you're ready for dinner later in the week. It makes crazy back-to-school night so much easier!
Whether you're tackling an abundance of zucchini, trying to sneak more veggies onto your kids' plates, or just craving a simple recipe that's as beautiful as it is tasty (look at it - it's gorgeous!), this dish is a great way to celebrate the best flavors of the season.
In This Post
Key Ingredients
A few ingredients deserve a little extra love here:
For the casserole:
- Fresh zucchini. This is picky, but try to keep your zucchini evenly sized. You'll be layering the zucchini with the tomatoes, and it just looks nicer if it's all symmetrical. Go for medium-sized zucchini for the best results. (Rumor has it that medium-sized zucchini are the most flavorful since they have less water and better texture.)
- Roma tomatoes. (Or other small tomatoes, like Campari.) Roma tomatoes have a lower water content and a less spongy center, which means less risk of a watery casserole. Still, give them a shake of salt and a quick rest on paper towels to soak up any excess moisture.
- Ground turkey. Lean, healthy, and mild, ground turkey soaks up all the great flavor of the marinara sauce. Swap for ground beef or chicken if that's more your speed.
- Orzo pasta. Tiny, tender pasta that makes this dish hearty without feeling too heavy.
- Mozzarella cheese. Because you need that melty, gooey cheese factor for the ultimate cheesy zucchini casserole.
For the breadcrumb topping
- Parmesan cheese. Adds a salty, nutty flavor, both in the filling and crispy topping.
- Panko breadcrumbs. The secret to that golden, buttery, crunchy topping. (Note - if your household loves crunch, add an extra tablespoon or two of the panko breadcrumbs.)
Pro Tip: The best way to keep this dish from getting soggy is to salt your zucchini and tomato slices and let them sit on paper towels for a few minutes before layering them in the casserole dish.
Variations And Substitutions
Like most of my recipes, this is one easy to riff on. If you have one of these substitutions in the fridge, feel free to use it vs. buying something new.
- Mix up the protein. Swap the turkey for ground beef, Italian sausage, or even shredded chicken. And, if you're looking to omit the meat altogether, just add extra veggies or lentils instead of the ground turkey.
- Add yellow squash. I don't really find much of a taste difference between the two, but using both colors makes this a real showstopper, looks-wise.
- Swap the orzo. I like adding a bit of carbs here to give the recipe some bulk, but instead of orzo, you could use a different type of small pasta noodle, rice, or even quinoa.
- Play with the cheese. Mozzarella is the classic here, and I do think it tastes the best, but go ahead and try sharp cheddar cheese, Gruyere, or Fontina if you want to get fancy.
- Make it extra creamy. I was aiming for healthy when I developed this recipe, but if you want a cheesy, creamier version, stir in a spoonful of sour cream, a splash of heavy cream, or even a scoop of cream cheese with the turkey/tomato mixture.
- Veggie-packed. This is the perfect dish to load up with veggies. Mushrooms, spinach, or even roasted eggplant are all good options to bulk up the veggie factor.
- Swap the Panko. No Panko breadcrumbs on hand? You can use regular or Italian breadcrumbs here instead, or even crushed butter crackers (like Ritz) to get that crunchy topping.
- Double batch! Bake one now, freeze one for later. I love this trick, and it's perfect for those nights when you just can't deal with the "what should I make for dinner?" dilemma.
How To Make Zucchini, Tomato & Ground Turkey Orzo Casserole
This easy casserole is a breeze to make. Here's how to pull everything together.
- Prep the veggies. Slice those Roma tomatoes and zucchini slices about ¼ inch thick using a sharp knife. Try to keep the slices fairly even and consistently sized. A mandolin can help a lot with this. Sprinkle a bit of salt over the tomatoes and zucchini and set them on paper towels for a few minutes to soak up excess juice. (This step helps reduce some of the moisture from the veg and keeps your casserole from becoming soupy.) If they still seem juicy after about 5 minutes, blot them with fresh paper towels. Toss the zucchini slices in a mixing bowl with olive oil, garlic, Italian seasoning, and black pepper.
- Make the saucy orzo-ground turkey mixture. Sauté the onion and garlic, then add the ground turkey and cook until no pink remains. Stir in the marinara sauce, cooked orzo, and a handful of mozzarella cheese to create the cheesy sauce.
- Assemble the casserole. Grab a greased baking dish and spread the turkey/orzo mixture evenly on the bottom. Dollop ricotta over the top and spread it gently.
Now comes the fun part. Nestle your slices of zucchini and tomato slices in neat rows across the filling, alternating them to create a pretty pattern. It looks so fancy, but it's really just slice and layer.
- Make the Panko topping. Mix the Panko breadcrumbs, melted butter, and a little Parmesan cheese together in a bowl. Sprinkle the buttery breadcrumb mixture over the top of the zucchini casserole.
- Bake, baby, bake. Cover the whole thing with foil and bake at 375 F for about 35 minutes.
- Let it rest. Let the casserole rest for 5-10 minutes before digging in. This helps it set up so you don't end up with a soupy mess on your plate.
How To Store And Reheat
If you have leftovers, you can store them in an airtight container in the refrigerator for up to four days. This zucchini and tomato casserole also makes a great freezer meal and will keep in the freezer for up to 3 months.
To reheat, make sure the casserole is thawed completely (just thaw it in the refrigerator overnight if you've frozen it), cover it with foil, and reheat it at 350°F for about 45-50 minutes (for a full pan). You can remove the foil for the last 5-10 minutes of baking to help the top return to its former, crispy self. The casserole also heats nicely in the microwave, which is helpful for single servings.
Pro Tip: What to stretch this meal even further? One thing I like to do if I have some leftovers, but maybe not enough for a full meal, is to use the casserole as a filling for stuffed peppers. Just mix everything up well, stuff the peppers with the casserole mixture, then roast in the oven for about 45 minutes at 350°F. Delicious!
Frequently Asked Questions
A good zucchini should be dark with a smooth skin, and should be fairly firm when you squeeze it. It should also feel fairly heavy when holding it in your hand. For this recipe, I always try to make sure that the zucchinis are consistent in size (medium zucchini tend to work great for this) and also make sure the zucchinis don't have any marks or nicks.
Cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Absolutely! Assemble it, but don't bake. Wrap tightly, freeze, and then thaw overnight before baking as directed. (You can also freeze baked leftovers by allowing them to cool to room temperature, then placing them in an airtight container before they go in the freezer.) The casserole will keep for 3 months in the freezer.
Zucchini has a high water content. That, and the juice from the tomatoes, can cause your casserole to become too watery if you don't take a couple of precautions. Salting the veg helps to expel some of the water, and using the paper towels helps to absorb the excess moisture. Roasting the zucchini briefly on a baking sheet before assembling is another great trick if you have the time (but not really necessary here if you use the salting trick).
Totally! Skip the meat and double the veggies. Mushrooms or spinach are great additions. Seasoned lentils would also be a nice substitute for the meat.
You can make life easier by prepping the entire zucchini casserole up to 2 days ahead of time. Cover it and store in the fridge until you're ready to bake. Or, make the individual elements (slice the veggies, make the turkey/orzo/tomato base), then just assemble everything right before you're ready to bake.
This is a pretty hearty meal on its own, so we typically just serve it with a light salad, and maybe some crusty bread (like this Rosemary Parmesan bread!) to soak up all the delicious sauce from the casserole. This meal is also perfect alongside a glass of crisp white wine.
This zucchini, tomato, and ground turkey casserole has become one of our favorite zucchini recipes for that late-summer, early-fall time of year when zucchini is in its prime. It's simple, hearty, and a great way to get your family excited about veggies.
If you try this easy casserole, be sure to let me know what you think by leaving a comment below. And don't forget to tag me on IG with a pic so I can see your masterpiece!
Recipe
Cheesy Baked Zucchini Casserole With Ground Turkey
Ingredients
- 1 lb Roma tomatoes sliced ¼ inch thick
- 1 ½ lb zucchini sliced ½ inch thick
- salt and pepper to taste
- ½ teaspoon Italian seasoning (or spaghetti seasoning)
- 1 ½ tbsp olive oil
- 1 large garlic clove minced
- 1 tbsp olive oil
- ½ onion finely chopped
- 1 lb ground turkey
- 1 ½ cups cooked orzo
- 2 cups marinara or tomato sauce
- 1 cup ricotta cheese
- ⅔ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese shredded
- fresh basil and parsley chopped, for garnish
Topping
- ¼ cup breadcrumbs
- 3 tablespoon melted butter
- 3 tablespoon Parmesan cheese shredded
Instructions
- Preheat oven to 375°F.
- Prep the vegetables. Line two plates with paper towels. Slice the tomatoes and zucchini in thin, even slices and sprinkle them lightly with salt. Lay them on the paper-towel-lined plates to absorb excess moisture (about 5 minutes). Toss the salted zucchini slices with olive oil, garlic, Italian seasoning, and pepper and set aside.
- Make the sauce. In a large skillet over medium heat, add olive oil and saute onions until soft (about 5 mintues). Add the garlic and saute for 30 seconds more, or until fragrant. Add ground turkey, season with salt and pepper, and cook until browned breaking the turkey up as it cooks. Stir in the marinara sauce, the mozzarella, and the cooked orzo.
- Assemble the casserole. In a 9x13-inch baking dish, spread the turkey-orzo mixture in an even layer. Dollop ricotta over the turkey layer and gently spread evenly across the top. Alternate zucchini and tomato sliec in verticla stacks and nestle them on their sides over the filling. Drizzle the top with a bit of olive oil and sprinkle extra Italian seasoning if desired.
- Make the Panko topping. In a small bowl, mix the Panko bread crumbs, melted butter, and 3 tablespoons Parmesan. Sprinkle the casserole with the prepared topping.
- Bake. Cover the casserole with foil and bake for 35 mintues. Remove the foil, and continue baking, uncovered, for an additional 20-25 minutes, until the top of the casserole is golden and bubbling.
- Allow the casserole to rest for 5-10 minutes before cutting. This gives it time to firm up so you get neater slices.
- Garnish and serve. Let the zucchini casserole cool slightly. Top with fresh chopped basil or parsley before serving.
Notes
- Choose evenly sized zucchini.
- Don't skip the salting step. This will help draw the moisture out of the veg and prevent your zucchini casserole from being watery.
- Watch the panko-topping. If it starts to brown to quickly, recover the casserole with the foil.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
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