NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

2 medium Zucchini

1/2 cup Tomato Sauce

1 large Egg

1/4 cup Part-Skim Mozzarella Cheese

2 cloves Garlic

1 small Onion

1 tsp Italian Seasoning

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Slice the zucchini lengthwise into thin ribbons using a mandoline or a sharp knife. Lightly salt them and let drain on paper towels to remove excess moisture.

• 3

  In a skillet over medium heat, add a splash of water or olive oil if desired, sauté the chopped onion and minced garlic until softened, about 2-3 minutes.

• 4

  Add the lean ground turkey to the skillet. Season with Italian seasoning, salt, and pepper. Cook until browned, breaking it up into small crumbles, about 5-6 minutes.

• 5

  Stir in the tomato sauce into the turkey mixture and let simmer for another 2 minutes.

• 6

  In a small bowl, lightly beat the egg. Set aside the part-skim mozzarella cheese.

• 7

  In a baking dish, layer a single layer of zucchini ribbons as the base. Spread half of the turkey and tomato sauce mixture over the zucchini, drizzle half of the beaten egg, and sprinkle a portion of mozzarella cheese.

• 8

  Repeat with a second layer of zucchini, then the remaining turkey mixture, and finish with the remaining egg and mozzarella on top.

• 9

  Cover the dish with foil and bake in the oven for 20 minutes. Remove the foil and bake an additional 5-7 minutes to allow the cheese to lightly brown.

• 10

  Remove from the oven, let cool slightly, and serve warm.