YOUR SOLIN GENERATED RECIPE
Zucchini Turkey and Spinach Bake
Oven-baked zucchini layers nestled with lean ground turkey and a light spinach-ricotta filling, finished with a bubbly golden mozzarella crust.
INGREDIENTS
10 oz ground turkey (93% lean)
2 medium zucchini
0.25 cup part-skim ricotta cheese
1 oz part-skim mozzarella cheese
2 cups fresh baby spinach
0.5 cup marinara sauce (no sugar added)
1 tsp extra virgin olive oil
0.5 tsp garlic powder
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchinis into 0.25-inch thick rounds.
In a large skillet over medium-high heat, add the olive oil and brown the ground turkey until fully cooked through.
Stir in the garlic powder, dried oregano, sea salt, and black pepper to season the turkey thoroughly.
Roughly chop the fresh baby spinach and stir it into the ricotta cheese in a small bowl until well combined.
Spread 2 tablespoons of the marinara sauce across the bottom of a small oven-safe baking dish.
Place a layer of zucchini rounds over the sauce, followed by half of the seasoned turkey and half of the spinach-ricotta mixture.
Repeat the layers with the remaining zucchini rounds, turkey, and ricotta mixture.
Top with the remaining marinara sauce and sprinkle the mozzarella cheese evenly over the surface.
Bake for 25 to 30 minutes until the zucchini is tender and the cheese has melted into a bubbly golden crust.
Remove from the oven and garnish with freshly chopped basil, then let it rest for 5 minutes before serving.