© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 lbs zucchini, cut lengthwise into 1/4-inch slices
1 lb GROUND TURKEY
1 c onion, chopped
2 Cloves garlic, minced
1 c instant rice, uncooked
2-1/2 tsp Italian seasoning, DIVIDED
1 tsp salt
1/2 tsp pepper
2 c low-fat cottage cheese
1 c low-fat Mozzarella cheese, grated
2 tbsp finely chopped fresh parsley
2-1/2 lbs tomatoes, peeled and cut into 1/2-inch slices
1 tsp sugar, DIVIDED
3 tsp grated Parmesan cheese
In (13-X 9-X 2-inch) microwave-safe dish arrange zucchini slices; cover with plastic wrap. Microwave at HIGH (100% power) 8 minutes or until tender, rotating dish halfway through cooking. Drain zucchini slices on paper towels; cover with additional paper towels to absorb all liquid.
In large nonstick skillet, over medium-high heat, sauté turkey, onion and garlic 5 to 6 minutes or until turkey is no longer pink; drain juices from skillet. Add rice, 2 teaspoons Italian seasoning, salt and pepper.
In medium bowl, combine cottage cheese, Mozzarella cheese and parsley.
In bottom of same microwave-safe dish, layer half of the drained zucchini slices; top with turkey mixture, half of the tomato slices, sprinkle with 1/4 teaspoon Italian seasoning, 1/2 teaspoon sugar and top with cheese mixture. Layer remaining zucchini and tomato slices over cheese; sprinkle with remaining Italian seasoning and sugar. Cover dish with vented plastic wrap.
Microwave on HIGH (100% power) 5 minutes. Rotate dish one-half turn. Microwave on MEDIUM (50% power) 10 minutes. Remove plastic wrap and sprinkle with Parmesan cheese. Cover with foil and let stand 10 minutes.
To serve, cut into 8 portions.
260 Total Calories
8 g Total Fat
27 % Daily Total Fat
53 g Cholesterol
679 mg Sodium
23 g Total Carbohydrates
24 g Protein