More Great Recipes: Poultry | Vegetable

Turkey Zucchini Casserole:

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Serves | Prep Time | Cook Time


1 1/2 lbs zucchini -- sliced 1/4" thick
1 pound lean ground turkey
1 onion -- chopped
1 cup instant rice
salt and pepper -- to taste
1 teaspoon garlic powder
1 teaspoon oregano
16 ounces fat-free cottage cheese
1 can cream of mushroom soup, condensed 98% fat free
1 cup fat-free cheddar cheese -- grated

Cook zucchini in boiling salted water until barely tender. Drain well. Saute ground turkey

with onion until meat is lightly browned. Add rice and seasonings. Place half the sliced

zucchini in bottom of 2 1/2-quart casserole. Cover with meat mixture and

spread cottage cheese over meat mixture. Add remaining zucchini, then spread soup over

all. Sprinkle with grated cheese. Bake uncovered in 350 F preheated oven 35 - 40 minutes

or until bubbly hot. If cheese is browning to quickly cover loosely with foil.

Per serving: 148 Calories (kcal); 3g Total Fat; (20% calories from fat); 17g Protein; 12g

Carbohydrate; 28mg Cholesterol; 385mg Sodium

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