Baked Turkey and Zucchini Casserole

by | May 28, 2020

Ingredients

  • 2 large zucchinis cut into ¼ inch rounds (about 4 cups)
  • 2 tablespoons avocado oil
  • ½ cup onion sliced
  • 2 teaspoons Italian seasoning
  • 1 ½ pound ground turkey – 99% lean 
  • 4 cloves minced garlic
  • 160 grams artichoke hearts (in water) drained
  • Sea salt to taste
  • 1/3 cup Organic low sodium vegetable broth
  • 1 ½ cup Organic no sugar added marinara sauce 
  • ¼ cup fresh chopped parsley
  • ¼ cup nutritional yeast flakes 

Directions

  1. Toss zucchini rounds in salt. Place in a colander and let drain for 30 minutes. Pat dry to remove salt.
  2. Preheat oven to 400 degrees
  3. In a large skillet add oil and heat for about 1 min then add onion. Cook until onion is translucent, stirring frequently.
  4. Add ground turkey, season heavily with salt and pepper, and cook, breaking up the meat and cook until browned.
  5. Transfer mixture to a bowl and add artichoke hearts. Add Italian seasoning, salt and pepper.
  6. Using a 1.75-quart baking dish start layering the meat mixture and then a layer of the zucchini. Repeat. 
  7. Evenly distribute the broth on top of layered dish cover with red sauce and cheese (optional)
  8. Bake at 400 degrees for 30 min until zucchini is slightly golden.
  9. Sprinkle with fresh Parsley and serve warm.
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