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Ground Turkey Parmesan Zucchini Bake - A Cozy, Lighter Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 pounds ground turkey (93% lean works well)
  • 2 large zucchini, sliced into 1/4-inch rounds or half-moons
  • 1 small yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes or 3 cups marinara sauce
  • 2 tablespoons tomato paste (optional, for richer flavor)
  • 1 teaspoon kosher salt, plus more for salting zucchini
  • 1/2 teaspoon black pepper
  • 1.5 teaspoons Italian seasoning (or a mix of dried basil and oregano)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/3 cup freshly grated Parmesan cheese, plus more for topping
  • 1.5 cups shredded low-moisture mozzarella
  • 2 tablespoons olive oil, divided
  • Fresh basil or parsley, chopped (optional, for garnish)

Method
 

  1. Prep the zucchini: Slice the zucchini and scatter it on a sheet pan lined with paper towels. Sprinkle lightly with salt and let it sit for 15–20 minutes. This draws out moisture so the bake doesn’t get watery.
  2. Preheat the oven: Set to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
  3. Blot the zucchini: Pat the slices dry with more paper towels. Toss with 1 tablespoon olive oil and a pinch of pepper. Set aside.
  4. Cook the turkey: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds, then add ground turkey. Cook, breaking it up, until no longer pink, about 5–7 minutes. Season with 1 teaspoon salt, black pepper, Italian seasoning, and red pepper flakes if using.
  5. Add the sauce: Stir in crushed tomatoes and tomato paste. Simmer 5–8 minutes to thicken slightly. Taste and adjust seasoning. Stir in 1/3 cup Parmesan.
  6. Layer the bake: Spread a thin layer of the turkey-tomato sauce on the bottom of the baking dish. Add half the zucchini in an even layer. Spoon over half the sauce. Sprinkle with half the mozzarella. Repeat with remaining zucchini, sauce, and mozzarella. Finish with a light shower of Parmesan.
  7. Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake 15 minutes. Remove foil and bake another 10–15 minutes, until the top is bubbly and golden around the edges.
  8. Rest and garnish: Let it rest 5–10 minutes to set. Scatter chopped basil or parsley on top. Slice and serve.