ZUCCHINI RICE CASSEROLE

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated romano cheese

Nutritional yeast adds a cheesy flavor without dairy.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier, whole grain option.

Slice mushrooms into fourths or smaller if desired.

Dice onions and red peppers.

Slice zucchini thinly so it is bendable, using a special machine or a potato peeler.

Sauté onions and red peppers in a skillet until soft, about 5-7 minutes, then turn off heat.

Cook mushrooms in a separate skillet for about 5-7 minutes until cooked.

Combine cooked rice with ground turkey and season with salt and pepper.

In a casserole dish, layer thinly sliced zucchini, overlapping them to cover the bottom without spaces.

Season the zucchini layer with salt.

Add half of the ground turkey and rice mixture on top of the zucchini.

Layer the cooked mushroom and onion mixture over the ground turkey and rice.

Add the remaining ground turkey and rice mixture on top of the mushroom layer.

Slice tomatoes thinly and place them evenly across the top of the casserole.

Spread mayonnaise over the tomatoes.

Cover the casserole with the remaining zucchini slices to close it up.

Cover the casserole with foil and bake at 350°F for about 30 minutes.

After 30 minutes, remove the foil and increase the temperature to 400°F for additional cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens