This Ground Turkey Zucchini Casserole is a healthy and vibrant dinner that looks as impressive as it tastes. It features a savory base of ground turkey, marinara, and tender orzo, layered with creamy ricotta and topped with beautifully arranged rows of zucchini and tomatoes.
With a golden, buttery breadcrumb topping and fresh basil garnish, this dish is a comforting meal that feeds the whole family.
Recipe Details
- Flavor Profile: A classic Italian-inspired flavor with savory meat sauce, sweet marinara, and creamy ricotta, balanced by the fresh taste of roasted zucchini and tomatoes.
- Texture: The base is hearty and soft thanks to the orzo and turkey, while the vegetable topping remains tender, finished with a crispy breadcrumb crunch.
- Time: 25 minutes prep, 60 minutes bake time.
- Difficulty: Intermediate. The assembly takes a little time but is very straightforward.
What You’ll Need
To make this recipe, you will need a large skillet to prepare the meat sauce and a 9×13-inch baking dish for assembly. You will also need paper towels and plates to help draw moisture out of the vegetables before baking. The ingredients rely on fresh produce like Roma tomatoes and zucchini, lean ground turkey, and pantry staples like orzo and marinara sauce.
Ingredient Notes
- Roma Tomatoes – These are preferred because they have a lower water content and fewer seeds than other varieties, making them perfect for baking.
- Zucchini – You need about 1 ½ lbs sliced into ½ inch rounds. Salting them beforehand is crucial to prevent the casserole from becoming watery.
- Ground Turkey – Lean ground turkey keeps the dish lighter, but it absorbs the flavors of the onion, garlic, and marinara beautifully.
- Orzo – This rice-shaped pasta needs to be cooked before adding it to the mixture. It bulks up the filling and absorbs the sauce.
- Ricotta Cheese – This creates a creamy barrier between the meat sauce and the vegetables, similar to a lasagna layer.
- Marinara or Tomato Sauce – Use your favorite jarred sauce to bring the filling together.
- Breadcrumbs – These are mixed with butter and Parmesan for a crunchy, golden finish.
- Italian Seasoning – A blend of dried herbs that seasons both the zucchini slices and the final dish.
Add-ins and Substitutions
- Meat – You can substitute the ground turkey with lean ground beef or ground chicken if preferred.
- Cheese – If you don’t have ricotta, cottage cheese (drained well) can be a high-protein substitute, though the texture will be slightly different.
- Grains – Cooked rice or quinoa can be used instead of orzo for a gluten-free variation (ensure breadcrumbs are also GF).
How to Make Ground Turkey Zucchini Casserole
- Preheat: 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). After sitting, toss the salted zucchini slices with 1 ½ tbsp olive oil, minced garlic, Italian seasoning, and pepper. Set aside.
- Make the Sauce: In a large skillet over medium heat, add 1 tbsp olive oil and sauté the finely chopped onions until soft (about 5 minutes). Add the garlic (from the ingredient list instructions) and sauté for 30 seconds more, or until fragrant. Add the 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 cheese, and the cooked orzo.
- Assemble the Casserole: In a 9×13-inch baking dish, spread the turkey-orzo mixture in an even layer. Dollop the ricotta cheese over the turkey layer and gently spread it evenly across the top. Alternate zucchini and tomato slices in vertical stacks and nestle them on their sides over the filling (shingled). Drizzle the top with a bit of olive oil and sprinkle extra Italian seasoning if desired.
- Make the Topping: In a small bowl, mix the breadcrumbs (Panko works well), melted butter, and 3 tablespoons shredded Parmesan. Sprinkle the casserole with the prepared topping.
- Bake: Cover the casserole with foil and bake for 35 minutes. Remove the foil, and continue baking, uncovered, for an additional 20-25 minutes, until the top of the casserole is golden and bubbling.
- Rest: 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.
Pro Tip: Do not skip the step of salting the zucchini and tomatoes and letting them sit on paper towels. Vegetables release a lot of water when cooked, and removing this excess moisture beforehand ensures your casserole is rich and saucy, not watery.
Recipe Tips
- Slice Evenly: Use a sharp knife or a mandoline to get even slices of zucchini and tomato. This ensures they cook through at the same rate and look uniform on top.
- Cook Orzo Al Dente: Since the orzo will bake in the sauce for an hour, cook it just to al dente (or slightly under) so it doesn’t become mushy in the final dish.
- Tent the Foil: If the cheese or topping sticks to the foil, try tenting the foil slightly in the middle so it doesn’t touch the surface of the casserole.
FAQs
- Can I use raw orzo? No, you must use cooked orzo. There is not enough liquid in the recipe to cook raw pasta, and it would dry out the sauce.
- Why is my casserole watery? This usually happens if the vegetables weren’t salted and drained properly. Make sure to blot them dry before tossing with seasoning.
- Can I freeze this? Yes, this casserole freezes well. Bake it fully, let it cool, and freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
- Green Salad: A crisp arugula or Caesar salad is the perfect side to cut through the richness of the cheese and meat.
- Bread: Serve with crusty garlic bread or breadsticks to scoop up the savory sauce.
- Wine: A glass of Pinot Noir or Chianti pairs beautifully with the tomato and turkey flavors.
Make This Recipe in Advance
- Assembly: You can assemble the entire casserole up to the point of baking and store it in the refrigerator for up to 24 hours.
- Baking from Cold: If baking straight from the fridge, you may need to add an extra 10-15 minutes to the covered baking time to ensure it is heated through to the center.
Ground Turkey Zucchini Casserole
- Total Time: 1 hour 25 minutes
- Yield: 6 Servings 1x
Description
This Ground Turkey Zucchini Casserole is a healthy and vibrant dinner that looks as impressive as it tastes. It features a savory base of ground turkey, marinara, and tender orzo, layered with creamy ricotta and topped with beautifully arranged rows of zucchini and tomatoes. With a golden, buttery breadcrumb topping and fresh basil garnish, this dish is a comforting meal that feeds the whole family.
Ingredients
Vegetable Layer
- 1 lb Roma tomatoes, sliced 1/4 inch thick
- 1 1/2 lbs zucchini, sliced 1/2 inch thick
- 1 1/2 tablespoons olive oil
- 1 large garlic clove, minced
- 1/2 teaspoon Italian seasoning
- Salt and black pepper, to taste
Turkey Orzo Filling
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 lb ground turkey
- 1 large garlic clove, minced (optional, for sauce)
- 2 cups marinara or tomato sauce
- 1 1/2 cups cooked orzo
- 2/3 cup shredded mozzarella cheese
- 1 cup ricotta cheese
Breadcrumb Topping
- 1/4 cup breadcrumbs (Panko works well)
- 3 tablespoons melted butter
- 3 tablespoons shredded Parmesan cheese (plus 1/4 cup for filling)
Instructions
Prep and Sweat Veggies
Preheat oven to 375°F (190°C). Line two large plates with paper towels. Slice the tomatoes and zucchini into thin, even rounds. Sprinkle them lightly with salt and lay them on the paper towels for at least 5 minutes. This draws out excess moisture.
Season Veggies
After resting, pat the vegetables dry. In a bowl, toss the zucchini slices with 1 1/2 tablespoons olive oil, 1 minced garlic clove, Italian seasoning, and pepper. Set aside.
Make the Meat Sauce
In a large skillet over medium heat, add 1 tablespoon olive oil and sauté the chopped onion until soft (about 5 minutes). Add garlic (if using extra for sauce) and cook for 30 seconds. Add the ground turkey, season with salt and pepper, and cook until browned, breaking up the meat with a spoon.
Combine Filling
Remove skillet from heat (or lower heat). Stir in the marinara sauce, the 2/3 cup mozzarella cheese, 1/4 cup Parmesan cheese, and the cooked orzo. Mix well.
Assemble
Spread the turkey-orzo mixture evenly into the bottom of a 9×13-inch baking dish. Drop spoonfuls of ricotta cheese over the turkey layer and gently spread it out to create a creamy middle layer.
Layer Veggies
Arrange the zucchini and tomato slices in alternating vertical stacks (shingled) on top of the ricotta. Drizzle lightly with a bit of olive oil.
Top and Bake
In a small bowl, mix the breadcrumbs, melted butter, and 3 tablespoons Parmesan cheese. Sprinkle this mixture over the casserole. Cover loosely with foil and bake for 35 minutes.
Brown and Serve
Remove the foil and bake for an additional 20-25 minutes, until the vegetable edges are tender and the breadcrumb topping is golden brown. Let rest for 10 minutes before slicing. Garnish with fresh basil or parsley.
Notes
Moisture Control: Do not skip the step of salting and draining the zucchini and tomatoes on paper towels. If you skip this, the water released during baking will make the casserole soupy.
Orzo Prep: The orzo must be pre-cooked before adding it to the turkey mixture. Cook it to al dente (firm to the bite) as it will continue to soften while baking in the sauce.
Uniform Slices: Use a mandoline or a sharp knife to get uniform slices for the vegetables. This ensures they cook evenly and creates that beautiful, professional-looking “shingled” top.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Serving
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: ground turkey casserole, zucchini tomato bake, healthy pasta bake, orzo recipes, vegetable meat casserole, family dinner ideas, summer squash recipes
