00743 11 zucchini casserole with ground beef and rice C 11 55. 007431 69 40 69 C 47.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Serve up this Healthy Turkey, Zucchini and Rice Casserole for an easy dinner packed with lean protein and veggies. Serve up this easy Turkey, Zucchini and Rice Casserole for an easy dinner packed with lean protein and veggies. Turkey and rice casserole in a blue baking dish.
It’s a great make-ahead option on my list of favorite healthy dinner ideas and still tastes great when reheated for lunch the next day. We like to serve it with a green salad to round out the meal. As a fellow zucchini lover and firm supporter of seasonal vegetables in all their multitude, I feel it is my duty to provide you with as many zucchini recipes as possible. Mushrooms: Portobello mushrooms are fantastic in this casserole.
Rice: Used cooked rice for the casserole. Brown rice is a good option for adding fiber, but feel free to use white rice if preferred. Tomatoes: One can of crushed tomatoes. Aromatics: Yellow or white onion and freshly minced garlic. Spices: Oregano, red pepper flakes, salt and pepper.
Adjust the red pepper flakes depending on how much you prefer. Cheese: Sprinkle grated Parmesan cheese over top of the casserole. Chopped zucchini and mushrooms in a nonstick skillet. How to make a rice casserole: I was on a roll with posting rice casseroles for awhile and it’s high time for another version, this one involving zucchini, of course. The formula is the same for each of the casseroles, with the sauce and mix-ins changing dependent on the flavor profile.
One of the easiest dinners that’s also great as leftovers! This healthy Turkey Rice Casserole is packed with zucchini and mushrooms. A simple dinner that works as leftovers, too. Spoon scooping out turkey, zucchini and rice casserole from baking dish. Frequently Asked Questions: Can this zucchini rice casserole be made ahead of time? You have a couple of options here. The first option is to make the casserole in its entirety, let it cool to room temperature, then cover and refrigerate.
When you’re ready to eat it, simply reheat portions in the microwave. Sauté the vegetables, combine everything and bake the casserole just before serving. There is actually one final option, but it’s my least favorite. In this method, you would assemble the casserole completely, cover and refrigerate, then bake before serving. With this method, I find that the sautéed vegetables tend to release a lot of liquid, making the casserole a bit soupy. If you’re not a fan of brown rice or don’t have any on hand, swap in white rice instead. To tell you the truth, you likely won’t be able to tell the difference in taste, so it’s easy enough to sneak in some extra fiber with the brown rice.
Alternatively, use cooked quinoa, barley or farro. How do I make this casserole vegetarian or vegan? Leave out the ground turkey and replace it with cook or canned beans. For a vegan option, leave off the cheese, or use a vegan cheese option or sprinkle some nutritional yeast over top.
Heat the olive oil in a large nonstick skillet set over medium-high heat. 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. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Parmesan cheese and 3 tablespoons parsley.
Transfer the mixture to the prepared baking dish. Parmesan cheese on top and bake until the casserole is bubbling and the cheese is melted and starting to brown, about 20 minutes. 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.
If you make this recipe, I’d love to see it on Instagram! COOKINCANUCK and I’ll be sure to find it. This post was first published on August 7, 2017 and updated on August 31, 2021. Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.