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!
Sweet Potato Zucchini Casserole
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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)
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
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Anne says
Is a casserole dish a 9×13″ pan?
Olivia Ribas says
Yes it is!
R says
You have a couple of typos. You wrote South American when you meant South America.
Olivia Ribas says
Thank you for pointing it out. We just fixed it.
Margaret says
Great take to work lunch!
Olivia Ribas says
That’s awesome. We love the leftover for lunch.
Carol says
Loved it! Delicious!
Olivia Ribas says
Thanks!
Kate says
I made this with tofu crumble (from frozen – boil 15 min, drain/squeeze, crumble recipe for seasonings) and it was delish! Also cubed the sweet potato and just cooked it in the pan with onions before adding zucchini cubes. Dumped it all together in a 9×13 and cooked until cheese was melted, about 20 min.
Olivia Ribas says
Happy you liked it.
Bob K says
Simple to make, but the sweet potatoes were still raw after 25 minutes. Added another 25 minutes to the time, still raw. Finally went into the microwave – better, but not enough. Slices were probably about 1/4-3/8″.
Olivia Ribas says
Thank you for sharing your experience. I’m sorry to hear that the sweet potatoes didn’t cook through as expected. It sounds like they may have been thicker than usual, which could have impacted the cooking time. Adjusting the thickness of the slices or increasing the cooking time slightly might help achieve better results next time.