Ingredients
For the Zucchini:
3 medium zucchini, about 2 pounds
3/4 teaspoon salt, divided
1 tablespoon olive oil
For the Ground Turkey Filling:
1 1/2 pounds ground turkey
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
4 ounces cream cheese, softened
1/4 cup heavy cream
1/3 cup grated Parmesan cheese
For the Cheese Topping:
1 1/2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley or chives, optional
Instructions
- Trim the ends from the zucchini and cut them into rounds approximately 1/4-inch thick.
- Spread the zucchini slices over paper towels or clean kitchen towels. Sprinkle them with 1/2 teaspoon salt and let them rest for 15 minutes.
- Preheat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish with olive oil or nonstick cooking spray.
- Blot both sides of the zucchini slices thoroughly with paper towels to remove the released moisture.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the ground turkey and chopped onion. Cook for 7 to 9 minutes, breaking the meat into small crumbles, until the turkey is fully cooked and the onion is soft.
- Add the minced garlic, Italian seasoning, smoked paprika, black pepper, crushed red pepper flakes, and the remaining 1/4 teaspoon salt.
- Cook for 1 minute, stirring constantly, until the garlic is fragrant.
- Reduce the heat to low. Add the softened cream cheese and heavy cream.
- Stir until the cream cheese has completely melted and evenly coated the ground turkey.
- Stir in 1/3 cup grated Parmesan cheese, then remove the skillet from the heat.
- Arrange half of the zucchini slices across the bottom of the prepared baking dish. Slightly overlapping the slices is fine.
- Spoon the creamy ground turkey mixture over the zucchini and spread it into an even layer.
- Sprinkle half of the mozzarella cheese and half of the cheddar cheese over the turkey filling.
- Arrange the remaining zucchini slices over the cheese.
- Sprinkle the remaining mozzarella, cheddar, and 1 tablespoon Parmesan cheese evenly over the top.
- Bake uncovered for 25 to 30 minutes, until the cheese is melted and the casserole is bubbling around the edges.
- For a more deeply browned topping, broil the casserole for 1 to 3 minutes. Watch it closely to prevent the cheese from burning.
- Remove the casserole from the oven and let it rest for 10 minutes before serving.
- Garnish with chopped parsley or chives, if desired.
Notes
Salting and blotting the zucchini is important because it removes excess moisture and helps prevent a watery casserole.
Cut the zucchini into slices approximately 1/4-inch thick. Very thin slices can become overly soft and release more water.
Ground turkey that is 85% to 93% lean works best. Extra-lean turkey may produce a drier filling.
Ground chicken or lean ground beef can replace the turkey in the same amount.
Freshly shredded cheese generally melts more smoothly than packaged pre-shredded cheese.
Monterey Jack, Colby Jack, provolone, or an Italian cheese blend can replace the mozzarella or cheddar.
Cooked spinach, sautéed mushrooms, or diced bell peppers can be added to the turkey mixture. Cook and drain watery vegetables before adding them.
To prepare the casserole ahead, assemble it, cover tightly, and refrigerate for up to 24 hours. Add approximately 5 minutes to the baking time when cooking it cold.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings in the microwave or cover the baking dish with foil and warm it at 350°F for 15 to 20 minutes.
The casserole can be frozen for up to 2 months, although the zucchini may become softer after thawing.
Check the labels on the cream cheese, heavy cream, seasonings, and shredded cheese when strict gluten-free ingredients are required.