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, vitamins, and nutrients.
Course Main Course
Cuisine American
Keyword dinner, gluten-free, low-carb, Special Diet
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!
Notes
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.