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Easy Zucchini Noodle Casserole – A Light and Flavorful Family
Grant Logan

Easy Zucchini Noodle Casserole

This light, low-carb zucchini noodle casserole combines spiralized zucchini, lean turkey, marinara sauce, and melty cheese for a weeknight-friendly dish that’s healthy, comforting, and full of flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large zucchini, spiralized
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 pound ground turkey
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 24 oz jar marinara sauce
  • 1 tsp dried Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Equipment

  • colander
  • kitchen towel
  • large skillet
  • 9x13 inch baking dish
  • oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Place spiralized zucchini noodles in a colander, toss with salt, and let sit for 10 minutes. Squeeze out excess moisture using a clean kitchen towel.
  3. In a large skillet, heat olive oil over medium heat. Cook ground turkey, onion, and garlic until browned and fragrant.
  4. Add marinara sauce and Italian seasoning. Let it simmer for 5 minutes.
  5. In a greased 9x13 inch baking dish, layer half the zucchini noodles, half the meat sauce, and half the cheeses.
  6. Repeat the layers with remaining zucchini, sauce, and cheeses.
  7. Bake uncovered for 25–30 minutes until bubbly and golden brown on top.
  8. Let rest for 10 minutes before slicing and serving.

Notes

Don’t skip salting and draining the zucchini — it’s key to avoiding a watery casserole. You can assemble this ahead of time and bake it when needed. Use dairy-free cheese and sugar-free marinara to make it friendly for special diets. This dish also freezes well before baking!