Cheesy Baked Zucchini Casserole With Ground Turkey
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. This cheesy, baked zucchini casserole is officially my favorite way to use up all that summer zucchini! Plus, it’s assembled and ready in about an hour!
Servings: 8
Calories: 338kcal
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.
Nutrition
Calories: 338kcal | Carbohydrates: 24g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 564mg | Potassium: 789mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1278IU | Vitamin C: 28mg | Calcium: 258mg | Iron: 2mg
