Zucchini Crust Turkey Casserole
This Zucchini Crust Turkey Casserole is a low-carb, high-flavor weeknight hero. The golden zucchini crust holds a rich, Italian-spiced turkey filling topped with bubbly mozzarella. It’s cozy, healthy-ish, and absolutely satisfying.
Ingredients
- 4 medium zucchini
- 1 bell pepper chopped
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 2 eggs
- 1 lb ground turkey
- 2 cups marinara sauce
- 2 cups mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- 1 tablespoon Italian seasoning divided
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Instructions
- Preheat oven to 400°F (200°C).
- Grate zucchini, place in a colander, and press to drain excess moisture.
- In a bowl, mix zucchini, eggs, Parmesan, black pepper, onion powder, and 1 tsp Italian seasoning.
- Press mixture into a greased 9×13-inch pan and bake for 20 minutes.
- In a skillet, heat oil and sauté onion and bell pepper until soft.
- Add garlic and cook for 1 minute.
- See full steps with tips & photos → https://mischacrossing.com/zucchini-crust-turkey-casserole/
Notes
- Make sure to drain the zucchini well to avoid a soggy crust.
- Use part-skim mozzarella for a lighter option.
- Add crushed red pepper for a spicy kick.