Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium zucchini, shredded
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup breadcrumbs (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes. Stir in Italian seasoning, salt, and pepper. Add shredded zucchini and diced tomatoes; cook for another 5 minutes, stirring occasionally, until zucchini is slightly softened.
  4. While the vegetables are cooking, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, creating a roux.
  5. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in salt, nutmeg (if using), and mozzarella cheese until melted and smooth.
  6. Spread the turkey and zucchini mixture evenly into the prepared baking dish. Pour the cheese sauce over the turkey mixture, spreading it evenly.
  7. In a small bowl, combine Parmesan cheese and breadcrumbs (if using). Sprinkle evenly over the casserole.
  8. Bake in the preheated oven for 35-40 minutes, or until golden brown and bubbly.
  9. Let the casserole stand for 10 minutes before serving.