Turkey Zucchini Melt




1/2 c chopped onion

1 tsp minced garlic

1 jar (27-1/2 oz) light pasta sauce

1 can (8 oz) stewed tomatoes, undrained

Vegetable oil cooking spray

1 package (8 oz) yolk-free noodles, uncooked

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

Salt and pepper, to taste

1 package (15 oz) no-fat Ricotta cheese

2 c low-fat Mozzarella cheese

1/3 c grated Parmesan cheese, optional



In large non-stick skillet, over medium-high heat, sauté turkey, onion and garlic 5 to 6 minutes or until turkey is no longer pink; remove from heat. Stir in pasta sauce and stewed tomatoes.

In (9 x 13 x 2-inch) casserole, sprayed with vegetable oil, layer 1/3 of sauce, 1/2 of noodles and 1/2 of zucchini, sprinkle lightly with salt and pepper, and top with 1/2 of Ricotta cheese and 1/2 of Mozzarella cheese. Repeat layers and top with remaining sauce. Cover casserole with foil, sprayed with vegetable oil, sprayed side down. Place casserole on a cookie sheet.

Bake in a preheated 375 degree F oven for 45 minutes or until noodles and zucchini are tender. Remove from oven, uncover, top with Parmesan cheese, if desired, and continue baking additonal 15 to 17 minutes until lightly browned.

Cool 10 mintues before serving.

*Cooking Tip: To slice zucchini, use food processor fitted with 4-millimeter disc. It may be necessary to cut zucchini in half. Make one or more casseroles, slice, quick freeze on cookie sheets, then store in freezer bags for a taste of summer later in the year.

Nutrition Facts

370 Total Calories

12 g Total Fat

5 g Saturated Fat

75 g Cholesterol

740 mg Sodium

749 mg Potassium

35 g Total Carbohydrates

4 g Dietary Fiber

8 g Sugars

31 g Protein

35 % Daily Protein

40 % Daily Vitamin C

45 % Daily Calcium

20 % Daily Iron