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!
Check out our books, “I Just Want to Be Alone” and “You Have Lipstick on Your Teeth.”