This is a Gluten Free Recipe
Nutritional Information
| Calories | 270 | Fat | 7g |
| Protein | 37g | Cholesterol | 65mg |
| Carbohydrates | 15g | Sodium | 250mg |
| Fiber | 2g | Saturated Fat | 3.5g |
| Sugars | 8g |
Ingredients
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 carrot, shredded
1½ teaspoons dried crushed oregano
1½ teaspoons dried basil
1½ teaspoons fennel seeds
1 pound (about 3 medium) zucchini, sliced lengthwise in ¼-inch thick slices
1 cup shredded mozzarella cheese
1 cup part-skim ricotta cheese
½ cup grated Parmesan cheese
Directions
Heat oven to 350°F. Mist 9–inch square baking pan with cooking spray.
Cook ground turkey as specified on package. Always cook to well-done, 165ºF. as measured by a meat thermometer.
Add garlic, tomato sauce, carrot, oregano, basil and fennel seed. Bring to boil; remove from heat.
Place one-third zucchini in baking pan. Sprinkle with half mozzarella. Spread with half ricotta. Sprinkle with half Parmesan cheese. Spread with half turkey mixture. Sprinkle with one-third mozzarella cheese; repeat layers finishing with layer of zucchini and mozzarella cheese. Bake, uncovered 45 minutes or until bubbly and cheese is browned.
Always cook to an internal temperature of 165°F.
Learn how to safely handle turkey.
