Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
Add the ground turkey to the skillet. Cook until browned, breaking it apart with a spoon. Season with Italian seasoning, salt, and pepper.
Stir in the sliced zucchinis and drained diced tomatoes. Cook for an additional 5 minutes until the zucchini starts to soften.
Remove the skillet from heat and mix in half of the shredded cheese, stirring to combine.
Transfer the turkey and zucchini mixture into the prepared baking dish, spreading it evenly.
Top with the remaining shredded cheese, Parmesan cheese, and breadcrumbs, if using.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and the top is golden brown.
Remove from the oven and allow the casserole to cool for a few minutes before serving.

Choose firm zucchinis and consider salting them to remove excess moisture. Use freshly grated Parmesan for the best flavor.