Ingredients
- 5 medium zucchini
- salt, enough to cover zucchini noodles
- 1 tbsp olive oil
- 1/2 small yellow onion, diced
- 1 lb ground turkey (93/7 blend)
- 3 cloves garlic, minced
- 1 cup part skim ricotta cheese
- 1/2 cup fat free cottage cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp dried oregano
- 1/4 cup chopped fresh basil
- 1.5 cups marinara sauce (jarred sauce, I used Raos)
- 2 cups lite shredded mozzarella cheese
Instructions
- Preheat oven to 350F and grease a 9×13 casserole dish.
- Slice zucchinis into noodle like strips, about 1/4 inch thick. Set aside on baking sheet, and salt each noodle liberally. After ten minutes, dry noodles off completely on paper towel.
- In a large saute pan, heat olive oil and onion. Cook for 2-3 minutes and then add ground turkey.
- Once turkey is almost cooked through, add garlic. Turn off heat once turkey is cooked.
- In a medium bowl, mix together ricotta cheese, cottage cheese, parmesan cheese, egg, salt, pepper, basil, and oregano. Stir in turkey mixture.
- In 9×13 casserole dish, add 1/2 cup marinara sauce, spread around bottom.
- Add a layer of zucchini noodles, touching but not overlapping. Then add 1/2 cup more red sauce and spread around.
- Add half of the ricotta and turkey mixture, spread around. Then sprinkle 1 cup mozzarella cheese.
- Repeat steps by adding another layer of zucchini, red sauce, ricotta mixture and mozzarella cheese.
- Bake for 45 minutes, then turn to broil for 5 more minutes, making the cheese toasty.
- Let sit 15 minutes before eating. If there is excess liquid, drain.
Category: dinner, lunch, meal-prep, gluten-freeMethod: ovenCuisine: ItalianDiet: Gluten Free
