Cheesy Zucchini Rice Bake with Turkey Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 whole zucchini, peeled and sliced1/2 green bell pepper1/4 large yellow onion1 clove garlic, minced1 stalk celery, chopped4 slices turkey breast, cubed2/3 cup cheddar cheese1/4 cup parmesean cheese1 tbsp butter3 tbsp flour (as needed)1/4 cup skim milk1 tbsp extra virgin olive oil2 cups cooked brown rice1/4 cup unseasoned breadcrumbs (optional)Your preferred seasonings1 teaspoon salt
To cook turkey:
In saucepan, heat olive oil. Season cubed turkey with a dash of black pepper and salt (if desired), and place into hot pan. Cook as you would chicken, ensuring completely done throughout.
(You could use leftover turkey meat in place of raw turkey breast meat, and skip this step).
For casserole:
Preheat oven to 350. In large nonstick skillet, warm olive oil and place all veggies once heated. Do NOT cook veggies all the way through, simply saute them for a short amount of time to warm through. Remove from skillet and set aside. Place butter into pan and melt, then add flour as needed and stir together to form a roux. Add milk and about a 1/4 cup of water, then heat slightly and add about 2/3 of all cheese gradually. Once cheese melted, add salsa, veggies, rice, and turkey and stir together. (If cheese sauce is too thick, stir in a little more milk or water to thin out slightly.) Place mixture into a pre-greased casserole dish and top with remaining cheese and breadcrumbs (if using). Bake for about 25 minutes to melt the cheese and finish cooking the veggies. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user TMA031979.
In saucepan, heat olive oil. Season cubed turkey with a dash of black pepper and salt (if desired), and place into hot pan. Cook as you would chicken, ensuring completely done throughout.
(You could use leftover turkey meat in place of raw turkey breast meat, and skip this step).
For casserole:
Preheat oven to 350. In large nonstick skillet, warm olive oil and place all veggies once heated. Do NOT cook veggies all the way through, simply saute them for a short amount of time to warm through. Remove from skillet and set aside. Place butter into pan and melt, then add flour as needed and stir together to form a roux. Add milk and about a 1/4 cup of water, then heat slightly and add about 2/3 of all cheese gradually. Once cheese melted, add salsa, veggies, rice, and turkey and stir together. (If cheese sauce is too thick, stir in a little more milk or water to thin out slightly.) Place mixture into a pre-greased casserole dish and top with remaining cheese and breadcrumbs (if using). Bake for about 25 minutes to melt the cheese and finish cooking the veggies. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user TMA031979.
Nutritional Info Amount Per Serving
- Calories: 232.5
- Total Fat: 10.5 g
- Cholesterol: 27.0 mg
- Sodium: 769.9 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 2.8 g
- Protein: 10.3 g
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