Turkey Zucchini Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
20 oz lean or extra lean ground turkey2 cans tomato paste2 Tomatoes2 cups zucchini1 yellow bell pepper (or any color you like)1/2 red onion1 can chicken broth1.25 cups mozzarella cheese- shredded1 box (8oz) Quinoa pasta shellsGranulated or fresh minced garlicsalt pepper to taste5 mini loaf pans
Set oven to 375 degrees F. Chop all veggies.
Boil quinoa pasta, rinse with warm water, and set aside.
Set a skillet on medium-high heat and lightly spray with coconut oil. Toss in red onion and granulated or freshly minced garlic. Cook in the skillet until the onions are nearly translucent.
Add in the ground turkey meat. Stir and cook with a wooden spoon or spatula. Chop the turkey and separate it as it cooks. Season as you like
Once the turkey is nearly finished cooking, add zucchini, tomato paste, tomatoes, bell peppers, and one cup chicken broth.
Stir slowly and reduce heat slightly. Cover and cook until the mixture begins to simmer.
*Tip: If your skillet is large enough, add in cooked pasta. If not, continue on
Evenly divide the pasta among the five mini pans. Pour the mixture on top of the pasta.
Pour the remaining chicken broth over the individual pans to ensure moisture if you like
Top each with 1/4 cup shredded mozzarella.
Bake in the oven for 20 minutes at 375F. Once finished, allow to cool. Cover with foil or lid and freeze until you're ready to eat.
Reheat in the oven. Enjoy!
-adapted from fitmencook.com-
Serving Size: Makes 5 individual 'loafs'
Number of Servings: 5
Recipe submitted by SparkPeople user KRMOYER.
Boil quinoa pasta, rinse with warm water, and set aside.
Set a skillet on medium-high heat and lightly spray with coconut oil. Toss in red onion and granulated or freshly minced garlic. Cook in the skillet until the onions are nearly translucent.
Add in the ground turkey meat. Stir and cook with a wooden spoon or spatula. Chop the turkey and separate it as it cooks. Season as you like
Once the turkey is nearly finished cooking, add zucchini, tomato paste, tomatoes, bell peppers, and one cup chicken broth.
Stir slowly and reduce heat slightly. Cover and cook until the mixture begins to simmer.
*Tip: If your skillet is large enough, add in cooked pasta. If not, continue on
Evenly divide the pasta among the five mini pans. Pour the mixture on top of the pasta.
Pour the remaining chicken broth over the individual pans to ensure moisture if you like
Top each with 1/4 cup shredded mozzarella.
Bake in the oven for 20 minutes at 375F. Once finished, allow to cool. Cover with foil or lid and freeze until you're ready to eat.
Reheat in the oven. Enjoy!
-adapted from fitmencook.com-
Serving Size: Makes 5 individual 'loafs'
Number of Servings: 5
Recipe submitted by SparkPeople user KRMOYER.
Nutritional Info Amount Per Serving
- Calories: 451.4
- Total Fat: 14.2 g
- Cholesterol: 96.0 mg
- Sodium: 1,023.4 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 7.5 g
- Protein: 35.9 g
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