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Cheesy Turkey And Veggie Casserole

Everyone is happy with this dish. My family gets a meal topped with cheese, and I get to sneak in a few veggies!

The fresh flavors of zucchini and tomato never fail to remind us of summer. It’s no wonder this always-available duo appears in so many of our favorite year-round recipes. This hearty veggie casserole is a real winner because it’s fairly simple to prepare, extremely versatile, and it tastes incredible!

We use a simple combination of Italian seasonings, but it’s easy to give the dish some French flair or a Tex-Mex kick by switching up the spices and cheeses. It’s also a terrific way to use up any extra ingredients sitting in the freezer or pantry. We love the combination of vegetable goodness with warm, cheesy comfort. It makes a satisfying dinner regardless of the season, and it’s on the table in less than an hour.

Serves 6

55 minutes

  • 1 pound ground turkey
  • 1 cup white or brown rice, cooked
  • 1 large egg, beaten
  • 4 ounces ricotta cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded and divided
  • 4 medium zucchini, thinly sliced
  • 1/2 medium yellow onion, chopped
  • 2 medium garlic cloves, minced
  • 3 medium Roma tomatoes, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  1. Preheat oven to 375°F. Spray 2-quart baking dish with cooking spray.
  2. Place sliced zucchini in small bowl and sprinkle with salt. Let stand while preparing other ingredients.
  3. Brown ground turkey in medium skillet. Transfer to plate lined with paper towels to drain.
  4. Add olive oil to pan with any remaining fat. Sauté onions for 5 to 6 minutes. Add garlic and cook until fragrant.
  5. Return turkey to pan with onions and garlic. Season with oregano, basil, thyme and pepper. Simmer 2 to 3 minutes and remove from heat.
  6. Combine egg with ricotta, Parmesan and 1/2 cup mozzarella cheeses. Add cheese and cooked rice to seasoned meat, stirring until all ingredients are well incorporated.
  7. Spread cheesy rice mixture into bottom of prepared baking dish. Top with overlapping slices of zucchini, then tomato. Sprinkle with remaining 1/2 cup mozzarella.
  8. Bake in preheated oven for 20 to 25 minutes and enjoy!

Recipe adapted from Big Oven

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