Crave a casserole with a healthy flare? This one is a winner as long as you use extra lean ground turkey. It’s great all year round, but during the summer, it gives you one more thing to do with those extra zucchini because you can only eat so much bread, amiright? It also freezes well. Just thaw in the refrigerator before baking.
But first, a few recipe pointers are in order. Start off by slicing two medium zucchini into half rounds.
Next, brown the turkey. Here is my trick to get a nice sear. Heat the pan to medium high heat then add the ground turkey as a block. Sprinkle with the cumin and Mrs. Dash. Cook about 3 minutes or until you can see it start to brown on the bottom.
Now flip it real good–in one piece–and allow it to brown on the other side.
Once it’s seared on the other side, break it up and add the onion and garlic. Finishing cook the turkey through.
Once the turkey is no longer pink, add the zucchini. After 2 minutes of cooking the zucchini, sprinkle with oregano, basil, and smoked paprika. Cook 3 to 4 more minutes until zucchini is softened. Add the undrained diced tomatoes and simmer over low heat for 3 to 4 minutes.
Remove from heat, stir in the rice or quinoa, and 1/2 cup shredded cheddar. Pour mixture into a greased 9×13 baking dish. Top with remaining cheese and bake uncovered for 20-25 minutes at 350 degrees. Enjoy!
INGREDIENTS
1 lb extra lean ground turkey
1/2 tsp cumin
1/2 tsp Original Mrs. Dash
1/2 cup diced onion
2 cloves garlic, minced
2 medium zucchini, sliced into half rounds
2 cups prepared brown rice, white rice, or quinoa
1 can diced tomatoes, undrained
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp smoked paprika
1 cup shredded cheddar, divided
DIRECTIONS
Preheat the oven to 350 degrees.
Heat a large skillet to medium high heat. Add ground turkey in a block to sear.
Sprinkle with cumin and Mrs. Dash.
Once seared (about 3-4 minutes), flip over to sear the other side (about 3-4 minutes).
Crumble turkey and add the onion and garlic. Cook until no longer pink.
Add the zucchini.
After 2 minutes of cooking the zucchini, sprinkle with oregano, basil, and smoked paprika.
Cook 3-4 more minutes until zucchini is softened.
Add undrained diced tomatoes.
Simmer over low heat for 3-4 minutes.
Remove from heat, stir in rice or quinoa, and 1/2 cup shredded cheese.
Pour mixture into a 9x13 greased baking dish. Top with remaining 1/2 cup cheese.
Bake uncovered for 20-25 minutes until cheese is bubbly.
Can cover tightly and freeze for later. Defrost in the refrigerator before baking.
http://www.sisterhoodofthesensiblemoms.com/recipes/main-dish/zucchini-and-ground-turkey-cheesy-casserole/Enjoy!
EllenÂ
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