Ingredients
Scale
- 1 lb (450 g) ground turkey
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 tbsp extra-virgin olive oil
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly oil a 9×13 or similarly sized baking dish so nothing sticks.
- Warm the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook, stirring occasionally, until the onion becomes translucent — roughly 3–4 minutes.
- Add the ground turkey to the pan. Break it up with a wooden spoon and cook until the meat is no longer pink and starts to brown, about 5–7 minutes. Season with salt, pepper, smoked paprika, and Italian seasoning. Drain any excess liquid if needed.
- Stir in the diced sweet potatoes and zucchini. Continue cooking, stirring now and then, until the vegetables begin to soften — about 5–7 minutes. They don’t need to be fully tender because they’ll finish in the oven.
- Transfer the turkey-vegetable mixture into the prepared baking dish and spread it into an even layer. Scatter the shredded cheese evenly over the top.
- Bake in the preheated oven for 25–30 minutes, or until the sweet potato cubes are fork-tender and the cheese is melted and bubbly with a little golden color.
- Remove from the oven and let rest a few minutes. Sprinkle with chopped parsley before serving, if you like.
Notes
- Even cubes cook faster: Cut sweet potatoes into uniform pieces (about ½”) so they roast evenly.
- For extra browning: Put the dish under the broiler for 1–2 minutes at the end — watch closely.
- Make-ahead: Assemble in the baking dish, cover, and refrigerate for up to 24 hours; bake straight from the fridge, adding ~10 minutes to the cook time.