
Turkey, Zucchini and Rice Casserole
- Prep Time: 40 min
- Cook Time: 45 min
- Total Time: 1 hour 25 minutes
- Yield: 8 1x
- Category: Recipes
- Method: Prep Now, Cook Later
Description
Ingredients
- 3 large zucchini (about 6 cups, unpeeled, grated)
- 1/2 teaspoon extra virgin olive oil
- 1 pound ground turkey breast (can substitute with ground beef or shredded chicken)
- 1/4 teaspoon Himalayan pink salt
- 1/4 teaspoon pepper
- 3 cups spinach
- 1 (15 oz.) container ricotta
- 1/2 teaspoon dried chives
- 2 teaspoons dried basil
- 1 tablespoon garlic, minced
- 1 large onion, diced
- 1 jar tomato sauce, thicker sauces work best
- 1 cup brown rice, cooked
- 1/4 cup Parmesan cheese
- red pepper flakes (to taste)
Instructions
- Shred unpeeled zucchini with a grater or food processor. In a strainer, allow zucchini to weep for 10 minutes. Squeeze to draw out excess moisture.
- Preheat oven to 375 degrees.
- In a large pan, add 1/4 teaspoon EVOO, turkey, salt and pepper. Brown meat until almost completely cooked through. Remove turkey from pan and set aside.
- Add remaining EVOO to pan and sauté spinach until wilted, approximately 2 minutes. Place spinach in a medium-large bowl and add ricotta, chives and basil.
- In a separate bowl, combine garlic, onions and tomato sauce.
- To assemble casserole, pour a thin layer of tomato mixture on the bottom of an 12×8 nonstick baking pan. Spread half of the shredded zucchini over tomato mixture. Layer half the ricotta mixture, half the tomato mixture, all of the brown rice and turkey.
- Add another layer of zucchini, a layer of the remaining ricotta mixture and finally a layer of the remaining sauce.
- Place in the oven and bake for 45 minutes.
- Remove from oven, grate Parmesan cheese on casserole and let stand for 10 minutes before serving. Serve with crushed red pepper (optional) and enjoy.
Notes
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
Keywords: Turkey Casserole, Zucchini, Rice
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