Cheesy Turkey and Veggie Family Casserole

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup baby spinach, chopped
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 1/2 cups cooked brown rice
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, cook for 3 minutes until softened.
3. Add the ground turkey to the skillet, breaking it up with a spoon. Cook until no longer pink, about 6-7 minutes. Season with Italian seasoning, paprika, salt, and pepper.
4. Stir in the diced red bell pepper and zucchini. Cook for another 5 minutes until vegetables begin to soften.
5. Remove skillet from heat. Stir in the chopped spinach and cooked brown rice until well combined.
6. Transfer the mixture to the prepared casserole dish. Sprinkle shredded mozzarella evenly on top followed by the grated Parmesan cheese.
7. Bake uncovered in the preheated oven for 25-30 minutes, until cheese is melted and bubbly and the casserole is heated through.
8. Let the casserole rest for 5 minutes before serving. This helps it set and makes serving easier.

Chef tips

• For a lower-carb option, substitute brown rice with cauliflower rice or quinoa.
• If you prefer a spicier flavor, add 1/4 teaspoon crushed red pepper flakes with the seasonings.
• This casserole can be made a day ahead and refrigerated; just add an extra 5 minutes to baking time if baking cold.
• To make it vegetarian, swap ground turkey with cooked lentils or crumbled firm tofu, and use vegetarian cheese.