Sweet Potato Zucchini Casserole

This Sweet Potato Zucchini Casserole recipe is incredibly flavorful, gluten-free, and easy to make. It’ll be on your table in less than 30 minutes and is a one-pan meal loaded with protein and vegetables. 

How are you guys? I’ve been in São Paulo (the biggest city in South America) for about a week with my husband and baby boy visiting some old friends and a few family members. We are having a good time because this city has a lot to offer.

We already visited parks, shopping malls, friends, and family. This weekend we are going to the biggest exposition in South America about The Beatles and I am very excited.

I’m a huge Beatles fan. Also, we’re going to visit a very close friend of mine who I haven’t seen for over 5 years. OMG… I CAN’T WAIT!!

Here in Sampa (this is the cute local nickname for São Paulo), we’re staying in a house that has a spectacular kitchen and of course, I’m cooking a lot.

I love how much countertop space this kitchen has. It’s great to chop all the veggies and make salads.

Of course, we’re going to some cool restaurants around the town too.

But when you have a small child, it’s not very easy to eat out a lot and I prefer to make his food fresh. Then, I know exactly what we’re eating.

And talking about homemade food, what about making this Sweet Potato Zucchini Casserole for dinner today? I can give you many reasons to convince you this is the perfect dinner during your busy week. The first reason: it’s very easy to make. I know I always say that, but it’s true.

What you have to do is slice the sweet potato, cut the zucchini into cubes, sauté them in olive oil, and then cook the ground turkey until it’s no longer pink. And finally, you assemble it in a baking casserole and bake it for about 25 minutes. Now, tell me if it isn’t easy?

The second reason is: that you only need one pan to sauté the zucchini, cook the meat, and a casserole dish. So, this recipe is also perfect for those days when you don’t have time to clean up your kitchen after cooking.

That’s why I love casserole dishes like this Cauliflower Casserole Recipe, Sausage and Potato Breakfast Casserole, Broccoli and Cauliflower Casserole Recipe, Zucchini lasagna and Brussels Sprouts Casserole Recipe. Everything is baked in one dish and clean up is a breeze!

3.60 from 263 votes

Sweet Potato Zucchini Casserole

This Sweet Potato Zucchini Casserole recipe is incredibly flavorful, gluten-free, and easy to make. It'll be on your table in less than 30 minutes and is a one-pan meal loaded with protein and fresh vegetables.

© Author: Olivia Ribas

Prep: 10 minutes minutes

Cook: 35 minutes minutes

Total: 45 minutes minutes

Servings: 4 people

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Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 2 medium zucchinis diced
• ▢ 1 lb lean ground turkey
• ▢ 1/2 cup onions chopped
• ▢ 1 garlic clove minced
• ▢ Salt and ground black pepper
• ▢ 1 cup homemade tomato sauce  or any other sauce of your preference
• ▢ 2 medium sweet potato sliced
• ▢ 1/2 cup mozzarella cheese (shredded)
• ▢ Garnish with fresh parsley (chopped)

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Instructions

• Preheat oven to 350 degrees F.
• In a medium skillet, heat 1 tbsp of olive oil over medium-high heat.
• Add zucchini, salt, and pepper. Stir occasionally and cook for about 5 minutes. Set aside.
• In the same skillet, add onions and garlic. Cook until the onions are translucent.
• Add the ground turkey and cook until the meat is not pink anymore. Make sure to break apart the meat with a spoon as it cooks.
• Add homemade tomato sauce, the cooked zucchini, salt, and pepper. Cook for more 3-5 minutes.
• In a greased baking casserole, place the slices of sweet potato in an even layer.
• Pour the ground turkey mixture into a baking dish.
• Top with mozzarella cheese.
• Bake for about 20-25 minutes or until the sweet potatoes are tender.
• Before serving sprinkle some fresh parsley.
• Enjoy!

Tips

• You can leave the skins on the sweet potatoes if you’d like. Just make sure you clean the potatoes thoroughly beforehand.
• The amount of zucchinis you need will depend on the size of them. While larger ones are great, they are a bit more watery compared to smaller zucchinis. 
• I recommend shredding mozzarella from a block as it melts more smoothly than pre-shredded cheese.
• To store: Keep in mind that zucchini is a watery vegetable so the longer you store it, the more the texture changes (this is why I don’t recommend freezing this). So, try eating this sweet potato zucchini casserole immediately or only keeping it for 2-3 days in the fridge in an airtight container.
• To reheat: Reheat the casserole in the microwave or oven until warmed through. 

Nutrition Information

Serving: 1/4 Calories: 317kcal Carbohydrates: 25g Protein: 24g Fat: 12g Cholesterol: 81mg Sodium: 339mg Potassium: 847mg Fiber: 5g Sugar: 10g

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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