Try this Zucchini and Turkey Casserole with zucchini and yellow summer squash, roasted red peppers, and cream of celery soup for a quick dinner. Sprinkle some grated parmesan on the top and bake until the cheese has melted.
This casserole recipe is so versatile, with a few substitutions, you can easily make it your own. Serve with a salad, crusty bread and a glass of wine.
Delightful Zucchini and Turkey Casserole
This zucchini and turkey casserole is a must-try if you like zucchinis. You'll be satisfied with this casserole recipe for sure!
Ingredients
1 tablespoon salt
½ pound ground turkey (minced turkey)
½ medium onion - chopped- 1 teaspoon salt
1 teaspoon ground black pepper
1 cup zucchini - chopped
1 cup summer squash (yellow zucchini) - chopped
½ medium red pepper (red capsicum) - roasted and chopped
¼ teaspoon red pepper flakes
1 sprig oregano- 1 can cream of celery - diluted with 1/4 cup of pasta water
½ cup Parmesan cheese
Instructions
- Cook pasta in salted water or for at least 7 minutes, depending upon the type of pasta.
- In a large skillet, crumble turkey and cook over medium-high heat for 3 minutes.
- Put onions, salt and pepper and saute until onions are transparent and fragrant, about 8 minutes.
- Add zucchini and summer squash and allow to cook for another 5 minutes.
- Add roasted red pepper, pepper flakes and oregano, stir.
- Combine condensed soup with pasta water and stir into skillet.
- Drain pasta and add to skillet. Stir to combine all ingredients. Pour into lightly greased casserole dish.
- Smooth the top and sprinkle some parmesan cheese.
- Bake at 375 degrees Fahrenheit for 20 to 25 minutes or until cheese melts, and casserole is warmed through.
Nutrition
Calories: 177kcalCarbohydrates: 11gProtein: 20gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 43mgSodium: 2856mgPotassium: 770mgFiber: 3gSugar: 3gVitamin A: 806IUVitamin C: 30mgCalcium: 187mgIron: 1mg
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