Ingredients
Scale
- 1.5 lbs lean ground turkey
- 3 large zucchinis, sliced into half-moons
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups low-sugar marinara sauce
- 1.5 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish with olive oil or non-stick spray. Wash the zucchinis and slice them into half-moon shapes about 1/4 inch thick. Place the sliced zucchini in a colander, sprinkle with a pinch of salt, and let them sit for 10 minutes. This helps draw out excess moisture so your casserole isn’t watery. After 10 minutes, pat the zucchini dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a wooden spoon. Once cooked through, add the diced onion, bell pepper, and minced garlic. Sauté for 5 minutes until the vegetables are soft. Stir in the marinara sauce, oregano, red pepper flakes, salt, and pepper. Let the mixture simmer for about 5 minutes to thicken slightly.
- In your prepared baking dish, layer half of the zucchini slices at the bottom. Pour the turkey and sauce mixture over the zucchini, spreading it evenly. Top with the remaining zucchini slices. Sprinkle the mozzarella and Parmesan cheese generously over the top. Bake for 25-30 minutes until the cheese is bubbly and golden brown. Let the casserole rest for 5-10 minutes before slicing. Garnish with fresh parsley and serve warm.
- Cook Time: 50 minutes