Ground Turkey Zucchini Casserole
Prep time
50 Minutes
Calories
406 kcal
Servings
6 servings
Ingredients
- 1 cup dry quinoa
- 2 tbsp olive oil
- 1lb ground turkey
- 3 cloves garlic
- 1 cup onion, diced
- 4-5 zucchinis (approx 1,5 lbs), sliced into 1/4 inch rounds
- salt and pepper to taste
- 2 cups low sugar tomato sauce
- 1 tbsp dried oregano
- 1/2 tsp garlic powder
- 1 tbsp Italian seasoning
- 1 cup cottage cheese
- 2 cups mozzarella cheese, shredded
- 2 tbsp parmesan cheese, shredded
- fresh basil for topping
Instructions
- Protein 37g
- Fat 15g
- Carbs 30g
Preheat the oven to 375F and grease a 9x13inch dish.
Cook quinoa according to packade instruction. While the quinoa is cooking, in a large pan over medium-high heat, add 1 tbsp olive oil. Once hot, add ground turkey, garlic and chopped onion and cook until meat is no longer pink in colour and onion is fragrant and translucent, season with salt and pepper. Place meat to the prepared dish. Set aside.
In the small pan (do not clean it), add remaining (1tbsp) olive oil. Once hot add sliced zucchini and additional salt and pepper. Cover and cook for about 5 minutes, until the zucchini is soft.
To the dish with the meat, add cooked zucchini, spices, cottage cheese, cooked quino, sauce and half of the mozzarella cheese. Stir together using a spatula. Gently spread it into an even layer in the dish. Top with remaining mozzarella cheese and parmesan cheese.
Bake for approximately 25 min, setting the oven to broil for the final 5 minutes to brown the cheese. Top with fresh basil and serve!
Nutritional values:
406 kcal