Description
Tender zucchini slices mingle with herby turkey marinara, crowned by a crisp Parmesan and breadcrumb crust that bakes to bubbling golden perfection and releases mouthwatering aromas.
Ingredients
- 2 medium zucchini sliced
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 pound ground turkey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 375 F.
- Lightly grease a 9×9 inch baking dish.
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until softened.
- Add ground turkey, dried oregano, dried basil, salt, and pepper; cook until meat is browned, then stir in marinara sauce.
- Arrange half of the sliced zucchini in the prepared dish and spread half of the meat sauce over the zucchini.
- Repeat with remaining zucchini and meat sauce.
- In a small bowl, mix breadcrumbs, grated Parmesan cheese, and chopped parsley, then sprinkle over casserole and top with shredded mozzarella.
- Bake for 25 to 30 minutes until cheese is bubbly and topping is golden brown, then let rest for 5 minutes before serving.
Notes
- Substitute ground beef or Italian sausage for the turkey if preferred.
- Use gluten-free breadcrumbs to make this dish gluten-free.
- Add a pinch of red pepper flakes to the sauce for a spicy kick.
- Store leftovers covered in the refrigerator for up to 3 days.