Turkey Zucchini Bake (Print Version)
# Ingredients:
→ Main Elements
01 -
3 medium-sized zucchini
02 -
1 tablespoon cold-pressed olive oil
03 -
4 fresh garlic cloves, finely chopped
04 -
1 pound 93% lean turkey meat
→ Dairy Components
05 -
1 1/2 cups full-fat cottage cheese
06 -
1/2 cup plus 2 tablespoons grated parmesan, split up
07 -
1 large egg
08 -
1 3/4 cups shredded mozzarella
→ Flavorings & Sauce
09 -
1 teaspoon dried parsley flakes
10 -
1 teaspoon fine sea salt, split up
11 -
24-ounce jar premium marinara (try Rao's brand)
12 -
1/3 cup chopped fresh basil leaves
13 -
Black pepper freshly ground to your liking
# Instructions:
01 -
Heat your oven to 375°F. Put the cottage cheese in a fine strainer to drain. Cut zucchini into super thin slices (roughly 1/8 inch) and lay them on a baking sheet with parchment. Sprinkle 1/4 teaspoon salt over them, bake 10 minutes, then pat dry with a towel.
02 -
Heat oil in a pan over medium and cook the garlic till you can smell it. Throw in the turkey with 1/2 teaspoon salt and cook about 8 minutes till it's not pink anymore. Make sure to drain off the liquid, then mix in the marinara.
03 -
Grab a bowl and mix your drained cottage cheese, parmesan (keep 2 tablespoons aside), egg, dried parsley, and some black pepper.
04 -
Pour 1 cup meat sauce in a 9x13 dish. Add half your zucchini slices, another cup of meat sauce, half the cheese mixture, 3/4 cup mozzarella, and basil. Do these layers again and top with leftover sauce, 1/4 cup mozzarella, and that saved parmesan.
05 -
Stick it in the oven for 35 minutes. After cooking, don't cut into it for 15 minutes. Add some fresh basil on top before serving. Don't worry if there's some liquid at the bottom - that's just the zucchini doing its thing.
# Notes:
01 -
Skip the turkey for a veggie-friendly option
02 -
Straining cottage cheese and meat cuts down on extra water
03 -
Wait before cutting to avoid a runny mess
04 -
Works with non-dairy cheese and vegan ricotta if you don't eat animal products