Description
A delightful and healthy turkey veggie bake packed with flavor and nutrients.
Ingredients
Scale
- 1 pound ground turkey
- 2 cups zucchini, diced
- 1 cup bell peppers, diced
- 1 cup carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
- Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Season with salt, pepper, and Italian seasoning.
- Stir in the diced zucchini, bell peppers, and carrots, cooking for an additional 5 minutes until the vegetables are slightly tender.
- Pour in the diced tomatoes (with their juice) and mix well. Allow the mixture to simmer for 5 minutes, letting the flavors meld together.
- Transfer the turkey and vegetable mixture into a greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- Feel free to swap out the vegetables based on your preference or seasonal availability.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- For a lower calorie option, consider using reduced-fat mozzarella cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg