Zucchini Turkey Layer (Printer-Friendly Layout)
Zucchini, turkey, and loads of cheese stacked up for a filling, carb-light Italian-style main course.
# Ingredients You'll Need:
→ Additional
01 -
2 tablespoons olive oil
→ Aromatics and Seasonings
02 -
Salt and pepper, as much as you like
03 -
1 teaspoon dried oregano
04 -
1 teaspoon dried basil
05 -
2 garlic cloves, finely chopped
→ Cheese Mixture
06 -
2 eggs (large size)
07 -
50 g Parmesan, grated
08 -
Half the mozzarella from 200 g, shredded
09 -
425 g ricotta, creamy and fresh
→ Main Components
10 -
240 ml marinara, low-carb option
11 -
450 g turkey mince, lean
12 -
4 zucchinis, cut the long way into thin 3 mm planks
# Step-by-Step Instructions:
01 -
Hold off for about 10–15 minutes after baking so everything sets. That way, it'll cut clean and not fall apart when you serve.
02 -
Pop the dish into your oven with foil over the top. Let it bake for 30 minutes. Take off the foil, then bake for another 15 minutes until it's bubbling and looks nicely golden.
03 -
Dust the bottom of a 23×33 cm baking dish with a spoonful of the turkey and sauce. Line up your zucchini strips to cover it all. Spread one-third of the cheesy blend, layer a third of the turkey mix, and keep going with zucchini, cheese, and turkey, making three sets. Top with the rest of the mozzarella.
04 -
Mix up your ricotta, 100 g of the shredded mozzarella, Parmesan, eggs, and what's left of the herbs in a bowl. Stir everything well so they're combined.
05 -
Pour in the marinara to your skillet and let it simmer with the turkey for about five minutes. Turn off the heat and set everything aside.
06 -
Once the turkey's browned, toss in the garlic, half the oregano, half the basil, and give it a good seasoning with salt and pepper. Let it cook around two more minutes for that good smell.
07 -
Grab a big frying pan and warm your olive oil on medium. Put in the turkey and cook it till there's no pink left, breaking it up as it browns. If there's too much liquid, pour it out.
08 -
Slice up your zucchinis thin, longwise. Sprinkle over salt and give them 10–15 minutes to let out water. Dry them real good with paper towels so they're not wet.
09 -
Switch your oven on to 190°C to get it ready.
# Extra Tips and Tricks:
01 -
Make sure your zucchini is properly patted dry after salting or the whole thing can get wet and sloppy.
02 -
Build your dish with even layers so you get nice, neat squares and each bite tastes the same.
03 -
Letting it sit after baking really helps the flavors come together and keeps each slice from falling apart.