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Delightful Zucchini and Turkey Casserole
Gretel Shaw
This zucchini and turkey casserole is a must-try if you like zucchinis. You'll be satisfied with this casserole recipe for sure!
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
people
Calories
177
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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:
177
kcal
Carbohydrates:
11
g
Protein:
20
g
Fat:
6
g
Saturated Fat:
3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
0.01
g
Cholesterol:
43
mg
Sodium:
2856
mg
Potassium:
770
mg
Fiber:
3
g
Sugar:
3
g
Vitamin A:
806
IU
Vitamin C:
30
mg
Calcium:
187
mg
Iron:
1
mg
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