Easy Turkey, Zucchini & Rice Casserole
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
38 mins
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Total Time
48 mins
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Servings
6 Servings
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Calories
2622 kcal
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Course
Main Course
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Cuisine
American
Easy Turkey, Zucchini & Rice Casserole
Description
The Easy Turkey, Zucchini & Rice Casserole starts by browning ground turkey with onions and seasoning before adding chopped mushrooms, zucchini, garlic, oregano, and red pepper flakes to soften. Crushed tomatoes and additional salt and pepper are stirred in and simmered to meld the flavors. Cooked brown rice and part of the Parmesan cheese are incorporated, then the mixture is transferred to a baking dish.
Topping with the remaining Parmesan cheese and baking allows the casserole to develop a melted, lightly browned cheese crust while the filling bubbles with flavors of tomato, herbs, and ground turkey. The zucchini and mushrooms provide subtle earthiness and moisture, complementing the rice’s chewiness.
After baking, the casserole is garnished with minced fresh parsley for color and brightness. This one-dish meal is practical for a comforting lunch or dinner and can be served alongside a simple salad or steamed vegetables.
Ingredients
- 2 teaspoons olive oil
- 1 pound ground turkey extra lean
- ½ onion chopped
- ¾ teaspoon salt divided
- ½ teaspoon black pepper divided, ground
- 2 portobello mushrooms stems removed & gills scraped, cut into 1-inch pieces
- 1 ¼ cup zucchini ¾-inch dice, chopped
- 3 garlic minced, large cloves
- ¾ teaspoon oregano dried
- ¼ teaspoon red pepper flakes
- 1 crushed tomatoes canned 28 ounce
- 1 ¾ cup brown rice cooked
- ½ cup Parmesan Cheese packed, grated, divided
- ¼ cup parsley divided, flat-leaf, minced
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 8- by 12-inch or 2 quart baking dish with cooking spray.
- Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the ground turkey, onions, ½ teaspoon salt and ¼ teaspoon ground pepper. Cook, breaking up the turkey with a wooden spoon, until the turkey is browned.
- Stir in the mushrooms, zucchini, garlic, oregano and red pepper flakes, and cook until the vegetables are starting to soften, 3 to 4 minutes.
- Stir in the crushed tomatoes and the remaining ¼ teaspoon salt and ¼ teaspoon ground pepper. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Stir in the rice, ¼ cup Parmesan cheese and 3 tablespoons parsley.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining ¼ cup Parmesan cheese on top and bake until the casserole is bubbling and the cheese is melted and starting to brown, about 20 minutes.
- Sprinkle with the remaining parsley. Serve.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 2622 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 262.2kcal | 13% |
| Carbohydrates | 27.3g | 9% |
| Protein | 25.1g | 50% |
| Fat | 6.8g | 10% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 48.6mg | 16% |
| Sodium | 642.9mg | 27% |
| Fiber | 5.3g | 21% |
| Sugar | 7.2g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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