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1
Bring water to a boil in a large pot. Cook green beans at a boil until just softened, about 3 minutes; drain.
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2
Preheat oven to 350 degrees F (175 degrees C).
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3
Heat olive oil in a large skillet over medium-low heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes.
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4
Crumble ground turkey into the skillet and increase heat to medium-high. Season turkey generously with salt and pepper; cook and stir until the turkey is completely browned, 7 to 10 minutes. Reduce heat to medium. Stir garlic, basil, and thyme through the turkey mixture; cook, stirring occasionally, another 3 minutes.
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5
Remove turkey mixture from skillet with a slotted spoon and transfer to a 9x13-inch casserole dish. Reserve 2 tablespoons of the pan drippings for later use and discard remainder.
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6
Heat the reserved pan drippings in the skillet over medium heat. Stir green beans, peas, mushrooms, and zucchini into the hot pan drippings; season with salt and black pepper. Cook and stir vegetable mixture until hot, about 5 minutes; add to casserole dish and stir to combine. Pour crushed tomatoes over the turkey and vegetable mixture. Top with a layer of mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese.
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7
Bake in preheated oven until the cheese is melted and vegetables are tender, about 20 minutes. Rest dish 10 minutes before serving.
