NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

0.5 cup cottage cheese

1 cup zucchini

1 cup eggplant

0.5 cup tomato puree

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cubed eggplant and sliced zucchini with olive oil, sea salt, and black pepper on a large baking sheet.

• 3

  Roast the vegetables for 15 minutes until they are tender and slightly caramelized.

• 4

  While the vegetables roast, brown the ground turkey in a skillet over medium heat until fully cooked.

• 5

  Stir the tomato puree, minced garlic, and dried oregano into the turkey mixture and simmer for 2 minutes.

• 6

  Place the cottage cheese in a blender and process until completely smooth and creamy.

• 7

  Fold the blended cottage cheese into the turkey and tomato mixture until well combined.

• 8

  Layer the roasted vegetables into a small baking dish and pour the creamy turkey sauce over the top.

• 9

  Bake for an additional 10 minutes until the sauce is bubbly.

• 10

  Garnish with freshly chopped basil before serving hot.