Summer Turkey and Vegetable Bake



1-1/2 lbs zucchini, cut lengthwise into 1/4-inch slices


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.

Nutrition Facts

260 Total Calories

8 g Total Fat

27 % Daily Total Fat

53 g Cholesterol

679 mg Sodium

23 g Total Carbohydrates

24 g Protein