Sweet Potato Zucchini Casserole

• Gluten free

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1 Garlic clove
  • 1/2 cup Onions
  • 1 Parsley, fresh
  • 2 Zucchinis, medium

• Condiments

  • 1 cup Tomato sauce, homemade

• Baking & Spices

  • 1 Salt and ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Mozzarella cheese

Found on primaverakitchen.com

Description

Ingredients

• 1 tablespoon olive oil
• 2 medium zucchinis (diced)
• 1 lb lean ground turkey
• ½ cup onions (chopped)
• 1 garlic clove (minced)
• Salt and ground black pepper
• 1 cup homemade tomato sauce (I made this recipe)
• 2 medium Sweet Potato (sliced) - I used this mandoline to slice the sweet potato.
• ½ cup mozzarella cheese, (shredded)
• Fresh parsley, (chopped)

Directions

• Preheat oven to 350 degrees F.
• In an medium skillet, heat 1 tbsp of olive oil over medium high heat.
• Add zucchini, salt and pepper. Stir occasionally and cook for about 5 minutes. Set aside.
• In the same skillet, add onions, garlic and cook until the onions are translucent.
• Add the ground turkey and cook until the meat is not pink any more. Make sure to break apart the meat with a spoon as it cooks.
• Add homemade tomato sauce, the cooked zucchini, salt and pepper. Cook for more 3-5 minutes.
• In a greased baking casserole place the slices of sweet potato in an even layer.
• Pour into baking dish the ground turkey mixture.
• Top with mozzarella cheese.
• Bake for about 20-25 minutes or until the sweet potatoes are tender.
• Before serving sprinkle some fresh parsley.
• Enjoy!