YOUR SOLIN GENERATED RECIPE
Lean Ground Turkey and Ricotta Layered Zucchini Bake
Savor a delightful layered bake featuring lean ground turkey, creamy ricotta, and fresh zucchini slices infused with aromatic tomatoes, onion, and a hint of olive oil. This comforting dish delivers a balanced profile with juicy textures and a harmonious medley of flavors, making it an ideal option for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
1/4 cup Low-Fat Ricotta Cheese
1/2 cup Diced Tomatoes
1/4 medium Onion
1 teaspoon Olive Oil
Seasoned Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with olive oil.
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Set aside.
Finely dice the onion and combine it with the diced tomatoes in a small bowl.
In a skillet over medium heat, add the lean ground turkey. Cook until it starts to brown, breaking it apart with a spatula.
Once the turkey is mostly cooked, mix in the tomato and onion combination and season with salt and black pepper.
Reduce heat to low and stir in the low-fat ricotta cheese until well combined. Remove from heat.
Layer half of the zucchini slices at the bottom of the prepared baking dish. Spread the turkey and ricotta mixture evenly over the zucchini.
Top with the remaining zucchini slices to create a layered effect.
Cover with foil and bake for 20-25 minutes until the zucchini is tender. Uncover in the last 5 minutes for a slight browning on top.
Remove from the oven, allow to cool for a few minutes, and serve warm.