Easy Turkey, Zucchini & Rice Casserole

Turkey, zucchini and rice casserole in a blue baking dish.

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4.68 from 46 votes

Easy Turkey, Zucchini & Rice Casserole

Serve up this easy Turkey, Zucchini and Rice Casserole for an easy dinner packed with lean protein and veggies.

Prep Time10

Cook Time38

Total Time48

Course: Entrees

Cuisine: American

Keyword: Gluten Free, Healthy Dinner Recipes, Poultry Recipes

Servings: Servings

Calories: 262.2kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 teaspoons olive oil
1 pound extra lean ground turkey
½ onion chopped
¾ teaspoon salt divided
½ teaspoon ground pepper divided
2 Portobello mushrooms stems removed & gills scraped, cut into 1-inch pieces
1 ¼ cup chopped zucchini ¾-inch dice
3 large garlic cloves minced
¾ teaspoon dried oregano
¼ teaspoon red pepper flakes
1 28 ounce can crushed tomatoes
1 ¾ cup cooked brown rice
½ cup packed grated Parmesan cheese, divided
¼ cup minced flat-leaf parsley divided

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.

Video

Notes

Weight Watchers Points: 4 (Blue - Freestyle SmartPoints), 5 (Green), 2 (Purple)

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition