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Turkey & Zucchini Casserole
Turkey and Zucchini Melt
1 pound GROUND TURKEY
1/2 cup chopped onion
1 teaspoon minced garlic
1 jar (27-1/2 ounces) light pasta sauce
1 can (8 ounces) stewed tomatoes, undrained
vegetable oil cooking spray
1 package (8 ounces) yolk-free noodles, uncooked
1-1/2 pounds zucchini, cut lengthwise into 1/4-inch slices
salt and pepper, to taste
1 package (15 ounces) no-fat Ricotta cheese
2 cups low-fat Mozzarella cheese
1/3 cup grated Parmesan cheese, optional
In large non-stick skillet, over medium-high heat, saute turkey, onion and garlic 5 to 6 minutes or until turkey is no longer pink; remove from heat. Stir in pasta sauce and stewed tomatoes.
In (9 x 13 x 2-inch) casserole, sprayed with vegetable oil, layer 1/3 of sauce, 1/2 of noodles and 1/2 of zucchini, sprinkle lightly with salt and pepper, and top with 1/2 of Ricotta cheese and 1/2 of Mozzarella cheese. Repeat layers and top with remaining sauce. Cover casserole with foil, sprayed with vegetable oil, sprayed side down. Place casserole on a cookie sheet.
Bake at 375 degrees F. 45 minutes or until noodles and zucchini are tender. Remove from oven, uncover, top with Parmesan cheese, if desired, and continue baking additonal 15 to 17 minutes until lightly browned.
Cool 10 mintues before serving. Cooking Tip: To slice zucchini, use food processor fitted with 4-millimeter disc. It may be necessary to cut zucchini in half. Make one or more casseroles, slice, quick freeze on cookie sheets, then store in freezer bags for a taste of summer later in the year.
May/20/2008, 2:31 pm
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