This Zucchini Crust Turkey Casserole is everything I want in a weeknight dinner—light yet filling, cheesy and comforting, and made with wholesome ingredients I always have on hand.
It’s like pizza meets casserole, but with a veggie-packed twist that makes you feel good with every bite.
Why I Love This Recipe
This recipe replaces heavy crust with a zucchini base that’s light and low-carb.
It’s packed with flavor thanks to Italian seasoning, garlic, and savory turkey.
Super family-friendly and makes great leftovers.
It comes together in just one pan and one bowl.
Perfect for using up summer zucchini or sneaking in extra veggies.
What You’ll Need (Ingredient Highlights)
Zucchini – The base of the crust, grated and drained well for best texture.
Eggs – Bind the zucchini crust together.
Parmesan Cheese – Adds sharp, salty flavor to the crust.
Ground Turkey – Lean and full of protein, it makes the dish hearty without being heavy.
Marinara Sauce – Rich tomato flavor brings everything together.
Mozzarella – Melts beautifully for that golden, gooey top.
Onion, Bell Pepper & Garlic – Create a flavorful veggie foundation.
Italian Seasoning – Classic herbs that deliver that comforting Italian taste.
Pro Tips Before You Start
Grate zucchini and press out as much water as possible—this step is key for a crisp crust.
Use parchment paper for easy crust removal and cleanup.
Sauté your aromatics (onion, garlic, bell pepper) slowly to bring out their sweetness.
Use freshly shredded cheese if possible—it melts better than pre-shredded.
Let the casserole sit 5–10 minutes after baking for easier slicing.
How to Make Zucchini Crust Turkey Casserole
Step 1: Prep the Oven and Zucchini
Preheat your oven to 400°F. Grate the zucchini and place it in a colander.
Use the back of a spoon or a clean towel to press out excess moisture.
Step 2: Make the Crust
In a mixing bowl, combine the zucchini, eggs.
Parmesan, black pepper, onion powder, and 1 teaspoon Italian seasoning.
Press this mixture firmly into a lightly greased 9×13-inch baking dish.
Bake for 20 minutes, until lightly golden.
Step 3: Sauté the Vegetables
While the crust bakes, heat olive oil in a skillet over medium heat.
Sauté chopped onion and bell pepper until soft and translucent.
Step 4: Cook the Turkey Filling
Add the minced garlic and cook for another minute.
Add the ground turkey and cook until browned.
Stir in marinara sauce and another teaspoon of Italian seasoning.
Step 5: Assemble the Casserole
Take the zucchini crust out of the oven. Evenly spread the turkey mixture over the crust.
Top with shredded mozzarella and the remaining teaspoon of Italian seasoning.
Step 6: Bake Again
Return the dish to the oven and bake for another 20 minutes, until bubbly and golden on top.
What to Serve It With
A crisp Caesar or arugula salad
Roasted garlic green beans or steamed broccoli
Crusty garlic bread or low-carb cloud bread
A glass of chilled white wine or sparkling water with lemon
Variations / Substitutions
Swap turkey for ground chicken, beef, or plant-based meat.
Add sautéed mushrooms or spinach for more veggies.
Use ricotta or cottage cheese between layers for extra creaminess.
Make it spicy with red pepper flakes or hot Italian sausage.
Replace zucchini with cauliflower rice for a similar low-carb crust.
Storage & Leftovers
Refrigerator – Store in an airtight container for up to 4 days.
Freezer – Let cool completely, slice, and freeze individual portions for up to 2 months.
Reheating – Warm in the oven or microwave until hot. For a crispier top, reheat in the oven at 350°F.
FAQs
How do I keep the zucchini crust from being soggy?
Drain and press the zucchini well to remove excess water before baking.
Can I make this casserole ahead of time?
Yes! Assemble everything, cover, and refrigerate. Bake when ready to serve.
Can I use store-bought marinara?
Absolutely—choose a good-quality sauce with no added sugar if possible.
Is this recipe gluten-free?
Yes, as long as all ingredients (especially marinara) are gluten-free.
Can I use cheese alternatives?
Yes, plant-based cheeses can work—just be sure they melt well.
What kind of zucchini works best?
Medium zucchini are ideal—not too watery, not too tough.
How do I know when it’s done?
The cheese should be fully melted and bubbling, and the edges lightly golden.
Final Thoughts
This Zucchini Crust Turkey Casserole has become one of my go-to healthy comfort food recipes.
It’s cozy and flavorful but still light enough for a summer dinner.
With just a little prep and lots of cheesy payoff, this is a dish you’ll want to put on repeat all year long.
