Sweet Potato and Zucchini Casserole

5 from 2 votes

A hearty casserole, perfect as a side or an entree!

My dad and his wife just bought a gorgeous house in upstate NY, close to where they work.This old, victorian townhouse encloses huge, echoey rooms lined with oak trim and paved with slightly glossy, spicy walnut floors. The only downside?

Well, the house has been around for a while, which inevitably makes me nervous. For as long as I can remember, I’ve had this incurable phobia of anything paranormal. That said, I fear a couple ghosts have pitched a tent in this house a while ago, and claimed their territory. But I digress. Despite how hold it is, their new house radiates beauty, and exudes personality.

My favorite room? The kitchen- hands down. Their kitchen boasts what seems like miles of counter space, at least compared to my closet-sized apartment! It gives me the freedom to chop countless veggies and make a variety of dishes simultaneously. I love stopping by with grocery bags full of ingredients, and surprising them with home-cooked meals when they return from work.

Their elated expressions and astonished faces get me every time, making all my efforts worth it. I mean let’s be honest-who wouldn’t want to be greeted by the mouthwatering aroma of hearty stew bubbling on the stove or heavenly macaroni and cheese?

I’ve surprised them with numerous meals, from gourmet pasta dishes to impressive fish recipes. But when it comes to their all-time favorite, my Sweet Potato and Zucchini Casserole definitely takes the cake.

Ever since I whipped up this indulgent casserole, they’ve requested the dish time and time again, even throughout the summer. And honestly, I’m not surprised. This extraorindary casserole looks spectacular, and tastes sinful. The recipe packs in a host of deliciously unique flavors and textures in each bite. But that’s not the only reason this crowd-pleaser tops the recipe charts!

Besides tasting impressive, this recipe calls for clean ingredients, and packs in a truckload of precious nutrients your body will thank you for. For example:

  • Zucchini carries antioxidants, vitamin C, and anti-inflammatory properties that can improve your heart health.
  • Garlic boasts anti fungal properties that can combat sickness, along with containing potent medicinal properties thanks to the compound allacin.
  • Sweet Potatoes carry dietary fiber to keep you satisfied and boost digestion. Meanwhile, the rich superfoods are a great source of stress-relieving magnesium, immunity-boosting vitamin C, and disease-fighting vitamin B6.
  • Turkey Sausage packs a protein punch and gives meat-lovers their fix, without loading you up on saturated fats and calories.

Simply combine zucchini, onions,and garlic in olive oil, and then add in turkey sausage. Afterwards, stir in the tomatoes, tomato paste and Italian seasoning until the mixture begins to simmer. The instructions ask you to pour the mixture over sweet potato circles, sprinkle with cheese,and then bake to crispy brown perfection. Easy peazy!

This luscious casserole will warm your tummy and please your taste buds. It’s super easy to whip up, and calls for just a few simple instructions. And the best part? The decadent meal boasts an impressive nutritional profile you can truly feel proud of. Perfect for family gatherings, holiday parties, or a hearty weeknight meal, this rockin’ recipe is guaranteed to satisfy.

5 from 2 votes

Sweet Potato and Zucchini Casserole

This nutritious casserole is full of yummy flavors the family will love.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 8 people
Serving Size 0.5 cup
Course Dinner, Lunch, Side Dish
Cuisine American


  • 1 tablespoon olive oil
  • 2 zucchini medium, diced medium
  • 1/2 cup yellow onions diced small
  • 2 garlic cloves minced
  • 1 pound ground turkey sausage
  • 15 ounces diced tomatoes can, no sugar added
  • 2 tablespoons tomato paste no sugar added
  • 1 tablespoon Italian seasoning
  • 2 sweet potatoes medium, peeled and sliced into thin circles
  • 1/2 cup mozzarella cheese fat-free, shredded
  • 2 tablespoons parmesan cheese grated
  • 2 tablespoons parsley fresh, chopped


  • Preheat oven to 350 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
  • In a large skillet, heat the olive oil. Once hot, add the zucchini, onions, and garlic. Cook just until the onions begin to soften. Add the turkey sausage, breaking it up in to small pieces, and cook until no pink remains. Stir in the diced tomatoes, tomato paste, and Italian seasoning. Cook, stirring frequently, just until the mixture begins to simmer. Remove from heat.
  • Lay the sweet potato circles into the bottom of the prepared casserole dish. Pour the sausage mixture over the top and sprinkle with mozzarella and parmesan. Bake 25 to 30 minutes or until potatoes are tender. If the cheese begins to turn too brown, lightly cover with foil and continue to cook.
  • Sprinkle with parsley before serving.

Nutrition Information

Serving: 0.5cup | Calories: 193kcal | Carbohydrates: 12g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 550mg | Fiber: 3g | Sugar: 5g |
SmartPoints (Freestyle): 6
Keywords Budget-Friendly, Gluten-Free, Kid-Friendly, Low-Carb

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


    1. Hi Judi, this is not a vegan recipe. I have double checked and there are not any “tags” which would refer to this recipe as vegan. We have several recipes on our site for all diet types, including vegan!

  1. Easy peasy and delicious. It seems like such a solid recipe that I intend to use it as a basis for seasonal variations. Thanks!5 stars

  2. This was a bit surprising because I was unsure of how the sweet potatoes would work. It was delicious! Texture and flavors were very good. My husband must’ve told me 10 times how much he liked it. We warmed it up with eggs for breakfast!5 stars

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