Low Fat Ground Turkey Casserole Recipe

This Low Fat Ground Turkey Casserole brings warm, hearty flavors without the guilt—just 6 g of fat per serving! It’s a healthy, high-protein, low-calorie dish that fits beautifully into a weight-loss or heart‑smart plan. Packed with lean turkey, fiber‑rich veggies, and tangy tomatoes, it’s comfort food made light.

About This Recipe

This casserole delivers layers of savory turkey, colorful peppers, and tender zucchini in a light tomato sauce. The texture balances juicy, lean meat crumbles with just-crisp veggie bites and a sprinkle of cheese on top.

It’s a perfect go-to for weeknight dinners or meal prep—bakes in one dish and stores well in the fridge. It’s also easily doubled to feed a crowd or to keep lunches ready for the week.

Why This Recipe Belongs in Your Diet

Using 99% lean ground turkey cuts saturated fat dramatically while keeping satisfaction high. Zucchini and bell peppers add fiber and help you feel full on fewer calories. The light tomato sauce lends flavor without heavy fats, and a sprinkle of part‑skim mozzarella keeps it cozy without packing on excess fat.

What You’ll Need (Ingredients)

We’re building a veggie-packed, lean-protein meal using smart swaps and simple produce.

• 99% Lean Ground Turkey, 1 pound: Ultra-lean protein keeps fat low.
• Yellow Onion, 1 small, diced: Provides savory sweetness.
• Bell Peppers, 1 cup diced (any color): Adds crunch, fiber, and vitamins.
• Zucchini, 1 medium, diced (about 2 cups): Bulks up the dish with low-calorie volume.
• Garlic, 2 cloves, minced: Brings aromatic punch.
• Salt & Pepper, to taste: Keeps flavors balanced.
• Italian Seasoning, 1½ tsp: Adds herby warmth.
• Crushed Tomatoes, 1 can (15 oz): Forms a light but rich sauce base.
• Fat-Free Chicken Broth, ½ cup: Keeps it saucy without fat.
• Whole Wheat Breadcrumbs, ¼ cup: Light binder and texture.
• Part-Skim Mozzarella Cheese, ½ cup shredded: Melty topping with less fat.

How to Make Low Fat Ground Turkey Casserole

1. Preheat oven to 375°F (190°C). Spray a 9×9-inch baking dish with cooking spray.
2. Brown turkey in a large skillet over medium heat until no longer pink, about 6 minutes.
3. Add onion, peppers, zucchini, garlic, salt, pepper, and Italian seasoning. Cook, stirring, for 5 minutes until veggies soften.
4. Stir in crushed tomatoes and chicken broth. Bring to a simmer.
5. Mix in breadcrumbs, then spoon mixture into prepared dish.
6. Sprinkle cheese evenly over the top.
7. Bake uncovered for 20 minutes, until bubbling and cheese has melted.
8. Let rest 5 minutes, then slice and serve.

Recipe Tips and Variations

• Stir in 1 cup of chopped spinach before baking for extra greens.
• Use gluten-free breadcrumbs to make it GF.
• Add 1 tsp chili powder for a Tex‑Mex twist.
• For extra protein, top with a poached egg or serve alongside Greek yogurt.

How to Store Leftovers

Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or in the microwave until warm. You can freeze individual portions for 2 months—thaw overnight before reheating.

Nutrition Facts

• Serving Size: ~1¼ cups (makes 6 servings)
• Calories: 220 kcal
• Fat: 6 g
• Carbohydrates: 14 g
• Protein: 28 g
• Sodium: 480 mg

Try More Recipes:

• Low-Fat Squash Casserole Recipe
• Low-Fat Corn Casserole Recipe
• Low-Fat Mexican Casserole Recipe