This healthy Make-Ahead Cheesy Zucchini and Turkey Casserole recipe is easy to throw together, and it’s gluten-free and full of veggies! The answer to your “What to make with ground turkey?” question.
**This post was updated in 2020
I’m writing this in the Salt Lake City airport en route to Idaho for the potato harvest.
I’m super stoked not only to check out this part of the country that I’ve never been to, but also to learn about where my second favorite food of all time comes from.
Still waiting for my pineapple harvest invitation.
Spending my week on a farm sure as hell beats sitting in my office all week long.
As excited as I am, this layover is sorta painful. Not only did I have a 4am wake up call which is never fun, but this is also the first time I’m at an airport where I can’t eat and drink to pass the time since I’m intermittent fasting (Google it).
Is it noon yet?
Since I can’t eat any food until later, I figured why not edit food photos and write about it while I wait? Apparently I’m a glutton for punishment.
Last week I was in a fridge clean out frenzy. Do you ever have that feeling where you just want to get rid of all your stuff and start over?
I’m there right now.
Instead of being ballsy and purging anything truly significant, I opted to ease into it by combining everything random from my fridge and pantry into one meal. It definitely cleared up some space so I guess that’s something.
Make-ahead cheesy zucchini and turkey casserole
If you’re not aware already, let me just enlighten you to some secrets of “cooking”.
- You can combine pretty much any combination of meats, beans, vegetables, rice and/or pasta, spices and cheese and call it a casserole.
- 95% of these casseroles can be made ahead of time, frozen, and reheated.
Miraculous right? I like to get my casserole on when I go out of town, in the hopes that The Hubs won’t eat only frozen pizzas and beer while I’m gone.
Usually he ignores me and goes the pizza route anyway, but I’ll never stop trying.
This time around I was working with ground turkey, zucchini, leftover groats (unprocessed oatmeal) Kerrygold Aged Cheddar, canned diced tomatoes, and fresh basil.
Mix, mix, mix. Boom! A casserole is born. Prepared and ready to eat for The Hubs if he decides to partake in some actual nutrition while I’m busy digging taters.
This recipe has become a favorite of readers of this blog. It is incredibly easy to make, and nearly every substitution works. Swap out the cheese, the grain, the meat, the veggies…..you cannot lose when it comes to this make-ahead cheesy casserole.
Try these other quick and easy casserole recipes
- Chicken Posole Casserole
- Cheesy Sausage and Roasted Vegetable Casserole
- Mexican Skillet Casserole
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Cheesy Zucchini and Turkey Casserole
This healthy ground turkey casserole recipe is easy to throw together and you can even make it ahead of time! The answer to your "What to make with ground turkey?" question.
Ingredients
- 2 tablespoons olive oil
- 1 lb ground turkey
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 1/2 lbs of zucchini diced
- 2 cups prepared groats or brown rice, quinoa, etc.
- 1 14.5 oz can diced tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 cup finely chopped fresh basil
- 7 oz Kerrygold aged cheddar shredded
Instructions
-
Preheat the oven to 350 degrees.
-
Heat a large skillet to medium high heat. Add olive oil and ground turkey. Cook until meat begins to brown.
-
Add onion and garlic. Cook 2 minutes until onions begin to soften and garlic is fragrant.
-
Add zucchini and cook 3-4 more minutes until zucchini begins to soften.
-
Add groats, diced tomatoes, oregano, paprika, basil and 1/2 of the shredded cheese. Stir until fully combined.
-
Pour mixture into a 9X13 baking dish coated in cooking spray. Top with remaining cheese. Cover tightly and freeze for later (defrost before cooking) or bake, uncovered for 20-25 minutes until cheese is bubbly.
WHY FIT IN WHEN WE WERE BORN TO STAND OUT?
Let's collaborate to create eye catching content that refuses to fade into the background.
Amanda N says
This looks great! Do you find it ends up watery though with the zucchini?
Jessica says
I didn’t find it be watery at all.
betsy says
Glad you enjoyed it!
Karynne says
Does the quinoa need to be cooked ahead of time/before adding it in?
Brooke says
Just made this tonight. I followed your recipe, except I didn’t have paprika & I used fire roasted diced tomatoes. It turned out great! Next time I will add some salt, more squash, a whole onion, and possibly a red bell pepper. Thank you for the idea!
Lauren says
Do you cook rice before adding?
Christie says
I am curious about this as well!
betsy says
Yes. It is fully prepared before combining with the other ingredients
Mollie says
Made this for dinner tonight. Used brown rice and substituted fresh mozzarella because I didn’t have the cheddar, but still really happy with the result. Would make again. Thanks.
Tina says
Thanks for this recipe. I have meal prepped it for this week, and it is absolutely delicious. I will definitely be able to eat it for lunch every day this week.
betsy says
So glad you’re enjoying it! It’s a favorite around here too. About to make a batch for my friend who had a baby today. It freezes great!
Haley Mitchell says
Hey! I can’t wait to try this. For anyone curious, this is about 360 calories per serving with 8 servings total.
betsy says
Thank you for this info!
Christine says
What’s the serving size ?
betsy says
I think this would probably serve 8-9
Gayle Claflin says
What do you consider a serving size?
1 cup?
The husband and I are counting calories.
betsy says
yes. About a cup
Christie says
Do you cook the rice before putting in the oven?
betsy says
Yes. It is fully prepared before combining with the other ingredients
Alex says
Do you have to adjust the temp / cooking time if you freeze it?
betsy says
I would let it fully defrost before cooking so the cooking time would be the same
Jennifer says
I made this last week, and I’m making it again this week – it was delicious! I’ve never used smoked paprika before – and now it’s my new favorite ingredient. Thanks for a great and easy recipe 🙂
betsy says
so glad you enjoyed it!
Katie says
This looks so tasty! Do you under cook the zucchini? I would think baking would finish it off, right?
Casey says
I have this in the oven now! I added some fresh mushrooms and spinach too because I need to use them up. I also added some salt and pepper. Didn’t have the cheddar on hand that it called for so I’m using cheddar jack blend. I tasted the mixture before baking and it’s amazing! Can’t wait for the finished product!!
Angie says
Made this for dinner tonight and it turned out so good. I used brown rice, and added squash. I seasoned the squash and zucchini with Italian seasoning. My family loved it! I will definitely be making this again!
betsy says
Awesome!
Rae says
Made this tonight! Used low fat cheese! The fresh basil & smoked paprika really made it extra tasty! I put the brown rice on the side & spiralized my zucchini & onions. This was great even making it a lower fat meal! We even added mushrooms before baking it! Will make this again! Can you add the nutritional fats on this?
Jessica says
what is the difference between using normal paprika and smoked? I never heard of smoked.
betsy says
just a bit of a different flavor. You can definitely use regular paprika if that’s what you have on hand
Daisy says
So many explanation points!!! LMAO
Jennifer says
Can I use fresh zucchini
Jennifer says
Can you use fresh zucchini
betsy says
Of course!
Brandi says
Could I use white rice in this?
betsy says
I think it would work. If you try it, let me know how it turns out!
Erica says
I think this is poorly written. Sample one can of tomatoes, what size can? And when do you add in all the spices. Certain key elements of this recipe are missing. Also the portion size is crazy. It’s enough to feed 8 or more.
betsy says
Hi Erica! It’s a 14.5 oz can of tomatoes. Thanks for pointing that out. I will update the recipe accordingly. You add the spices in step #5 as listed, and I’m not sure where you’re seeing a portion size. While I don’t have one specifically listed, I do say in the comments section repeatedly that it serves 8-9 people. Thanks for stopping by!
Mary Thompson says
I’m on a low carb diet, and trying to figure out if not adding the rice or quinoa would be okay because I love turkey and zucchini and cheese. Do you have any suggestions for me? I like the idea of adding squash and mushrooms to it also.
betsy says
definitely either rice or quinoa would work. Or barley would be a good option as well.
Letty says
Hi Betsy I was wondering if riced cauliflower would work in this instead?
betsy says
I haven’t tried it but I think it would be delicious!
Lacey says
Great recipe but could really use some salt. This has been added to my rotation. Love when I can make it on Sunday and just stick it in the oven when I get home from work.
Chris Wiehle says
Really enjoying this so far. Next batch I’ll be adding some jalapeño
Shellie says
Can I freeze this after I have cooked it in the oven? Also, for freezing, how do you recommend storing it before placing in the freezer? I have never froze meals before. I made double and only realized that thw directions said to freeze or cook and had already cooked both pans for 10 minutes :/. Hoping its still ok to freeze it after it was cooked in the oven. Thanns
betsy says
I’m sure it’s possible to freeze it after cooking although I’ve never tried it that way.
Kerri says
I have frozen zucchini, would this work okay for this recipe? Would it be too soggy?
betsy says
I have never seen frozen zucchini before! I think it should work just fine.
Kerri says
Can canned turkey be used as well or is ground better?
betsy says
What is canned turkey?
Kerri says
Turkey that has been processed and placed in a can. I wasn’t for sure if the canned meat would be too moistured for this recipe compared to ground turkey.
betsy says
Never in my life have I heard of such a thing! If it’s like tuna I suppose it would work (I would season it before putting it in the casserole) if you drain it really well.
Kerri says
It is turkey that was processed and canned. So it has more moisture than ground turkey. Would this be okay?
Kerri says
Canned turkey is just processed and placed in a can. It just has more moisture than ground turkey. Would this be okay or we it have to much moisture?
betsy says
I can’t give you a definitive answer as I have never tried it myself. If you try it, please let me know how it turns out!
IFortuna says
You can buy canned chicken as well. It is usually in its own juices and can be used in soups, stews. casseroles. It is really delicious and a time saver.
betsy says
Great tip!
Kevin Paddock says
Canned turkey. I can my own, it is awesome. At Thanksgiving i cook two birds, about 40 lbs. I can 12 pint jars, about 12 lbs, so I have it all year, and make a big batch of Turkey soup at the same time, and as you can guess, I can that too. I’m baking this with Turkey, cream of Mushroom soup, noodles, and vegies. The beauty of a casserole is the options are endless, there are no rules. Thanks for the recipe.
Kevin
betsy says
I’m interested in learning more about this canned turkey. Do you just stuff it in a mason jar and put it in a canning bath? Is it ground? Is it first submerged in oil or water before sealing? I’ve never heard of this but now I’m fascinated!
Kevin says
Hi Betsy,
I start by cooking the bird covered, until it’s “just” about done, 150 deg. cool it and bone it in large pieces. Cut up the carcas, some vegies, add the liquid from the baking pan, cook it 1 hr to make turkey stock, strain. Pack large mouth pint jars with the meat, top off with stock and work the air out. Pressure can at 11 lbs. for 75 minutes. Can the left over stock too. You will find it supper good in anything requiring broth or making gravy for quick open face turkey sandwiches. There are of course lots of ways to do this, this is mine.
Btw, my casserole was very good.
betsy says
Thanks so much for this info! Very interesting. I’ll have to give it a try for myself
Leah says
My husband and I made this for dinner tonight and it was awesome! It was like a delicious crust-less pizza!! I grated 4 zucchini, sprinkled with salt, and set aside for 5 minutes. We didn’t have fresh basil, so I doubled the dried herbs and paprika. I think next time I will use chicken stock and tomato paste instead of the diced tomatoes (personal preference as I dislike squishy tomato chunks). We used Mexican shredded cheese. We’ll definitely be making this recipe again 🙂 Thanks for sharing this easy, quick, and healthy recipe!
betsy says
I love hearing this! It’s definitely a family favorite around here too
Liz says
Made this tonight. Love the ingredients and it was good, but a bit bland. I think just some salt and pepper during cooking would be helpful. Also, I made it in the morning and refrigerated until dinner. Doing this, it took about an hour to heat. I expected it to take longer than stated so it didn’t bother me, but since it’s billed as a reheat recipe, it would be helpful to know how long that takes. It was longer than I expected!
betsy says
Thanks for the feedback! Hope you’ll try it again
Courtney says
This looks good! Trying it for tomorrow. Think it’s alright to make tonight and put it in the fridge tomorrow night and cook it then?
betsy says
Definitely!
Laura says
This was really good! We swapped the rice out and used riced cauliflower.
betsy says
So glad you enjoyed it! Definitely a family favorite in our house
Abby says
How was it with the cauliflower rice?
betsy says
A bit wetter but still tasty
Kim says
Made this tonight, and it was delicious! Plus it made so much food that I baked one full casserole and froze another for later! Had garlic bread on the side. Great dinner and easy to make! Thanks for the recipe.
betsy says
yay! Simple and easy to make substitutions
Christine says
I made this….in a double batch, one to freeze and one to eat. I used brown rice, but half of what was called for because we are trying to limit carbs. It was absolutely delish! A big hit with family. It’s going into our regular rotation!
betsy says
Yay! We love it too. So glad you enjoyed
Christine says
Hi I am about to make this and wondered it you drain the chopped tomatoes? Ps not sure why but my email is coming up in capitals. It should be. cbradica22@hotmail.com
betsy says
I do not drain the tomatoes. Hope you love it!
Samantha says
I made it twice and love it! However, every time it comes out watery and I don’t know what to do? Any suggestions?
betsy says
You can salt and drain the zucchini ahead of time, or add additional groats
Lori says
Excellent recipe!! It’s a definite do over. I didn’t have the cheese that you had per your recipe, so I substituted what cheese I had on hand. The ground turkey 93/7 was so moist. Excited to make it again and have it as one of our regular meals..so healthy too
betsy says
So glad you enjoyed it
Jodie C says
This was easy, tasty, and perfect for the ingredients I found during my quarantine shopping.
betsy says
So glad you enjoyed it! One of our family faves!
Lola says
Tried this for the first time and loved! Used ground turkey, cream of mushroom, carrots, zucchini, mushrooms. Lots of garlic and spices. Plus whole wheat egg noodles (no yolk) instead of rice. Thanks!
Denny G says
Made this as written a couple days ago. My wife and I both sensed it was lacking something but couldn’t decide what it was.
I’m going to heat up some leftovers today and add a little fire roasted verde salsa to mine.
BTW – I did use some leftover long grain rice. Seemed to fill that ingredient requirement okay.
Thanks for the recipe.
Yllisia says
This was easy to make and tasted very yummy. I switched out the turkey with Italian sausage and used white rice. Next time I’ll use Italian flavor diced tomatoes and maybe try some additional veggies as suggested in another comment.
Keeli says
I swapped out the turkey for a mixture of spicy and regular chicken sausage from Whole Foods and added a box of 365 Organic Cannellini beans, half tub of chopped spinach, and a pouch of Seeds of Change Organic Quinoa & Brown Rice- delicious!
Tracy says
can you use noodles instead of rice?
betsy says
definitely! Very easy to adapt
Ellen says
You mentioned using oatmeal for the groats in your original version. Was this cooked steel-cut oatmeal, or uncooked rolled oats, or cooked steel-cut oats?
betsy says
I don’t recall mentioning oatmeal. It’s all a textural preference. The groats are unprocessed oatmeal so they keep their shape. I would not add cooked, processed oatmeal to this as it would be very mushy
Banjo Bob says
Great Recipe, & easy to put together.
I used Thai Black rice & golden zucchini fresh from the farmers market. I put all
the sharp cheddar in the mix and Covered the top with Parmigiana Reggiano, and Basil from my garden. I used ground Turkey- couldn’t find Porcupine but chicken or ground Charles
Would work as well. A recipe you can open run with, ah, not on the field. My Supervisor & culinary critic loves it- you should see her boil water.
Thanks!