High Protein Turkey Zucchini Casserole

When my teenage son first tried this ground turkey zucchini casserole, he actually stopped mid-bite and asked, “Wait, this has vegetables in it?” That’s when I knew I’d cracked the code on making healthy, high-protein meals that my family would genuinely crave. What started as my desperate attempt to use up an abundance of garden zucchini became our most-requested weeknight dinner, delivering an impressive 90-100 grams of protein per recipe.

I developed this recipe during a particularly busy week when I needed something that could feed my family well without requiring multiple pots and pans. The magic happens when you properly prepare the zucchini (no watery casserole here!), layer in those savory flavors with smoked paprika, and top everything with aged cheddar that gets perfectly bubbly. The best part? It takes about an hour total, but most of that is hands-off baking time. This one’s going to become your new go-to!

Ingredients for Savory Ground Turkey Zucchini Casserole

I’ve tested this recipe countless times, and using 85-93% lean ground turkey gives you the perfect balance of flavor and protein without excess grease.

• 2 tablespoons olive oil
• 1 pound ground turkey (85-93% lean preferred)
• 1/2 cup yellow onion, chopped – I prefer yellow onions for their mild sweetness
• 2 cloves garlic, minced
• 1 1/2 pounds zucchini, diced (about 4 medium) – Pro tip: you’ll salt these first
• 2 cups pre-cooked groats (or brown rice, quinoa) – see notes for cooking from scratch
• 1 can (14.5 oz) diced tomatoes, drained – I always drain these completely to prevent watery results
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika – My go-to is Simply Organic for the best smoky depth
• 1/2 cup fresh basil, finely chopped
• 7 ounces Kerrygold aged cheddar, shredded – I recommend shredding from the block yourself
• 1 teaspoon salt (for zucchini prep)
• Cooking spray for baking dish

Step-by-Step Instructions

The secret to preventing a soggy casserole is properly preparing your zucchini first – this step makes all the difference in the final texture.

Step 1: Preheat oven to 350°F (175°C). Meanwhile, toss diced zucchini with 1 teaspoon salt and let drain in a colander for 15-20 minutes, then pat completely dry with kitchen towels.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 5-7 minutes, breaking it up with a wooden spoon until fully cooked with no pink remaining and beginning to brown (internal temperature should reach 165°F).

Step 3: Add chopped onion and minced garlic to the cooked turkey. Cook for 2 minutes until onions soften and become translucent, and garlic becomes fragrant – watch carefully to prevent burning.

Step 4: Add the drained, dried zucchini and cook for 3-4 minutes until just starting to soften but still holding its shape. The zucchini should be tender but not mushy since it continues cooking in the oven.

Step 5: Stir in pre-cooked groats, drained diced tomatoes, oregano, smoked paprika, fresh basil, and half the shredded cheese. Mix everything until well combined and heated through – the mixture should look cohesive and smell aromatic.

Step 6: Spray a 9×13 baking dish with cooking spray. Transfer the turkey mixture to the dish, spreading evenly with a spoon, then top with remaining cheese in an even layer.

Step 7: Bake uncovered for 20-25 minutes until cheese is bubbly and golden brown. For extra browning, switch to broiler for the last 2-3 minutes, watching carefully to prevent burning.

Step 8: Allow to cool for 5 minutes before serving to let the casserole set properly.

What to Serve with Savory Ground Turkey Zucchini Casserole

This protein-packed casserole pairs beautifully with fresh, lighter sides that balance its hearty richness while adding nutritional variety.

Mixed Green Salad with Lemon Vinaigrette: The crisp lettuce and bright, tangy dressing cut through the rich cheese while adding fresh vegetables and fiber to create a perfectly balanced meal. For another protein-rich salad option, try the chickpea beet and feta salad which adds Mediterranean flavors and extra protein to your meal.

Crusty Sourdough Bread: This provides satisfying carbohydrates and is perfect for soaking up any delicious juices from the casserole, ensuring no flavor goes to waste. If you prefer homemade options, the fluffy cottage cheese bread offers a high-protein bread alternative that complements casseroles perfectly.

Roasted Brussels Sprouts or Broccoli: These caramelized vegetables add color, crunch, and additional nutrients while their slightly bitter notes complement the savory casserole beautifully. For a creative twist, the low-carb crispy broccoli cheese rounds transform broccoli into an indulgent side that matches the casserole’s richness.

Simple Arugula Salad: The peppery arugula with a light olive oil dressing creates an elegant contrast that makes this homestyle dish feel restaurant-worthy.

Steamed Green Beans with Almonds: This classic side adds texture contrast and fresh, clean flavors that don’t compete with the main dish’s robust taste. The steakhouse potato salad provides another hearty side option that complements protein-rich casseroles.

Storage & Serving Tips

This casserole stores exceptionally well in the refrigerator for up to 4 days when covered tightly. I often make it on Sunday for easy weeknight reheating throughout the week.

For best reheating results, use the oven at 350°F for 20-25 minutes, which maintains the texture perfectly. Individual microwave portions work great too – just add a tablespoon of water if it seems dry and heat in 1-minute intervals.

Pro tip: This recipe freezes beautifully for up to 3 months. I frequently double the recipe and freeze half in meal-sized portions for those weeks when cooking feels impossible. Thaw overnight in the refrigerator before reheating.

The casserole also makes an excellent brunch option served with fresh fruit, and it’s perfect for potluck gatherings since it travels well and appeals to all ages, even picky eaters.

Conclusion

Savory Ground Turkey Zucchini Casserole

A hearty one-dish meal packed with lean ground turkey, fresh zucchini, and wholesome groats, delivering 90-100 grams of protein for the whole recipe.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 pound ground turkey 85-93% lean preferred
• 1/2 cup yellow onion chopped
• 2 cloves garlic minced
• 1.5 pounds zucchini diced, about 4 medium
• 2 cups pre-cooked groats or brown rice, quinoa
• 1 can diced tomatoes 14.5 oz, drained
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/2 cup fresh basil finely chopped
• 7 ounces aged cheddar cheese shredded
• 1 teaspoon salt for zucchini prep

Equipment

• Large skillet
• 9×13 baking dish
• Colander
• Kitchen towels
• Meat thermometer (optional)

Method

 

1. Preheat oven to 350°F (175°C). Meanwhile, toss diced zucchini with 1 teaspoon salt and let drain in colander for 15-20 minutes, then pat completely dry with kitchen towels.
2. Heat olive oil in large skillet over medium-high heat. Add ground turkey and cook 5-7 minutes, breaking up with wooden spoon until fully cooked with no pink remaining and beginning to brown (internal temperature 165°F).
3. Add chopped onion and minced garlic to cooked turkey. Cook 2 minutes until onions soften and become translucent, and garlic becomes fragrant.
4. Add drained, dried zucchini and cook 3-4 minutes until just starting to soften but still holding its shape.
5. Stir in pre-cooked groats, drained diced tomatoes, oregano, smoked paprika, fresh basil, and half the shredded cheese. Mix until well combined and heated through.
6. Spray 9×13 baking dish with cooking spray. Transfer turkey mixture to dish, spreading evenly, then top with remaining cheese.
7. Bake uncovered 20-25 minutes until cheese is bubbly and golden brown. For extra browning, switch to broiler for last 2-3 minutes.
8. Allow to cool for 5 minutes before serving to let casserole set properly.

Notes

To cook groats from scratch: Simmer 1 cup groats in 3 cups water for 45-60 minutes until tender. Salt and drain zucchini to prevent watery casserole. Store covered in refrigerator up to 4 days or freeze up to 3 months.