Go Back
+ servings
Print

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, vitamins, and nutrients.
Course Main Course
Cuisine American
Keyword dinner, gluten-free, low-carb, Special Diet
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 317kcal

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!

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. 

Nutrition

Serving: 1/4 | Calories: 317kcal | Carbohydrates: 25g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 339mg | Potassium: 847mg | Fiber: 5g | Sugar: 10g