This zucchini and turkey casserole is a light yet satisfying dinner the whole family will enjoy. Lean ground turkey, grated zucchini, and carrot bake into a tender golden casserole, finished with a cool garlic-dill sour cream topping. It pairs beautifully with our Baked Napa Cabbage Rolls with Meat and Creamy Garlic Sauce on a busy weeknight, and the USDA offers helpful tips on cooking ground poultry safely.
Ingredients
- 500 g (1.1 lb) ground turkey
- 300 g (10.5 oz) zucchini, grated and squeezed dry
- 2 eggs
- 50 g (1 medium) carrot, grated
- 75 g (2.6 oz) cheese, grated
- 1 garlic clove, minced
- Salt to taste
- For the topping: 120 g (1/2 cup) sour cream
- 1 garlic clove, minced
- 3 sprigs fresh dill, chopped
Instructions
- Grate the zucchini on a fine grater, salt it, let stand 5 minutes, then squeeze out all the juice.
- Grate the carrot, cheese, and garlic on a fine grater. Combine the ground turkey, zucchini, carrot, cheese, garlic, eggs, and salt in a bowl.
- Transfer to a baking dish (or multicooker bowl) and bake at 180C (350F) for 40 minutes.
- Let the casserole cool slightly.
- Mix the sour cream with the minced garlic and chopped dill, and spread over the warm casserole before serving.
Tips
- Squeeze the zucchini really dry — it is the secret to a firm, sliceable casserole.
- Let the casserole rest for 10 minutes after baking so it sets and slices cleanly.
- Leftovers reheat well for lunch the next day. For another easy dinner idea, try our Juicy Chicken Patties with Herbs, and browse Allrecipes for more weeknight inspiration.
Nutrition: per 100 g: 139 kcal, protein 8.9 g, fat 9.7 g, carbs 3.6 g