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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 179.0
  • Total Fat: 6.7 g
  • Cholesterol: 56.0 mg
  • Sodium: 390.3 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 18.7 g

View full nutritional breakdown of Vegetable Turkey Casserole calories by ingredient
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Vegetable Turkey Casserole

Submitted by: NJMICKEY

Introduction

This delicious low carb recipe is healthy and easy to make. This delicious low carb recipe is healthy and easy to make.
Number of Servings: 6

Ingredients

    Ground Turkey
    1 large onion
    1 medium to large eggplant
    2 small zucchini
    5-6 medium mushrooms
    3-4 cloves of garlic
    4-5 tablespoons of parmesan cheese
    one tablespoom each: basil, oregeno, McCormick grinder (20 grinds), pinch of salt and pepper, 2 tbsp taco seasoning
    2 8 oz cans of tomoato sauce. (I used on that was hotand spicy or add a tablespoon or two of tabasco or hot sauce, for a kick.

Directions

1. Slice eggplant into 1/2 inch slices and arrange on cookie sheet with cooking spray and some spices. Broil for 5 minutes on each side.
2. Repeat with zuchini,
3. Brown turkey, add onion garlic and mushroom to turkey when almost done. Drian fat.
4. Spray glass casserole with cooking spray. Preheat oven to 350.
5. Arrange eggplant in a layer on the bottom of dish. Add meat, then top with one can of tomato sauce spread evenly. Add the rest of the spices.
6. Top with zuchini layer and the other can of sauce. Sprinkle cheese on top.
7. Bake for 35-45 minutes until bubbly and warm. (I prepare it in advance and store in the refrigerator and heat it before serving.)

Serve over rice or pasta or with potato or yam on the side.

Makes 6 servings.


Number of Servings: 6

Recipe submitted by SparkPeople user NJMICKEY.






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