Here is a quick weekday dinner for you!
I’m not sure about you, but I certainly love a dinner recipe that is quick and easy. Minimal ingredients and tastes delicious! Something the entire family can enjoy and makes great leftovers.
You can easily make this recipe vegetarian by swapping the ground turkey out for vegetarian ground. I will attach a link of my favourite vegetarian ground brand below should you be interested.
3 tablespoons of olive oil
3 large zucchini
1 jar of tomato sauce
1/2 white onion, minced
2 tablespoons of herbs de Provence seasoning
1/2 teaspoon cinnamon
1 teaspoon seas salt
fresh black pepper, to taste
1 package of ground turkey
2 cups of mozzarella cheese
Preheat the oven to 420 degrees F.
Wash the zucchini and cut off the ends. Slice the zucchinis thin and long to resemble a lasagna noodle.
In a large sauce pan, add two tablespoons of oil and the onions. Allow the onions to golden then add the package of ground turkey. Reduce the heat to medium-low. Once the turkey has cooked part way, add the herbs de Provence seasoning, cinnamon, salt and pepper. Stir everything together, lower the heat and cover with a lid. Cook for around 5 more minutes before removing from the heat.
Grease a 9×9 dish with 1 tablespoon of olive oil. Pour 1/4 cup of tomato sauce at the base of the dish. Place some of the zucchini noodles down over the sauce until the base is completely covered. Spread 1/3 cup of turkey mixture over top. Sprinkle some of the mozzarella cheese over the turkey then pour 1/3 cup of tomato sauce over everything.
Next, line more of the zucchini noodles over the turkey mixture and finish with the remaining tomato sauce from the jar and the remaining mozzarella these. Sprinkle around 1-2 tablespoons of herbs de Provence seasoning over the entire dish to finish. Cover it with aluminum foil.
Place the dish into the oven and cook for 15 minutes then remove the foil and cook for another 5 minutes uncovered.
Serve warm and enjoy!
Food photography by: Anita Alberto Photography
Food Styling by: Michelle Garland
Recipe Development: Andrea Saliba