| Servings |
servings
|
Ingredients
Base
- 2 Zucchinis
- 1 cup Grated parmesan
Cheese Mixture
- 16 ozs Ricotta Cheese
- 1 Egg
- 1 tbsp Parsley fresh, minced
- 1/4 cup Grated parmesan
- 1/4 tsp Salt
- 1/2 tsp Pepper
Ingredients
Base
Cheese Mixture
|
Instructions
- Cut the ends off of the zucchini, and cut in half, lengthwise. Using a vegetable peeler, peel long strips of zucchini (these will be your “noodles”) and set on a baking sheet lined with paper towels. Dab zucchini strips with a paper towel to absorb the excess moisture. In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes. Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly. Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf.
- Cover and let simmer for 30 minutes. Preheat oven to 375˚F/190˚C. In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined. Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
- Bake for 50 minutes (times and temperatures may vary depending on the oven). Let rest for at least 20 minutes. Serve and enjoy!
Share this Recipe