Cheesy Zucchini Rice Bake with Turkey Breast
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Cheesy Zucchini Rice Bake with Turkey Breast calories by ingredient
Introduction
One-dish wonder sure to please the whole family, and use up leftover Thanksgiving turkey meat! One-dish wonder sure to please the whole family, and use up leftover Thanksgiving turkey meat!Number of Servings: 6
Ingredients
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1 whole zucchini, peeled and sliced
1/2 green bell pepper
1/4 large yellow onion
1 clove garlic, minced
1 stalk celery, chopped
4 slices turkey breast, cubed
2/3 cup cheddar cheese
1/4 cup parmesean cheese
1 tbsp butter
3 tbsp flour (as needed)
1/4 cup skim milk
1 tbsp extra virgin olive oil
2 cups cooked brown rice
1/4 cup unseasoned breadcrumbs (optional)
Your preferred seasonings
1 teaspoon salt
Directions
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.
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