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Zucchini and Turkey Casserole
A hearty and juicy dish made with tender zucchini and turkey topped with a crispy cheese crust—perfect for lunch or dinner.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Grate the zucchini on a box grater and squeeze out the excess moisture. Dice the onion and sauté it in clarified butter (or beef fat if you prefer) for 2–3 minutes. Add the ground turkey and cook for about 10 minutes more.
Mix the minced garlic, salt, and pepper into the zucchini. Toss everything together and divide the mixture into two equal portions.
Oil your baking dish. Spread half of the zucchini mixture on the bottom, then add the turkey layer, season with salt and pepper. Top with the remaining zucchini mixture.
In a separate bowl, whisk together the eggs and cream, then pour this mixture over the casserole.
Bake in a preheated 180°C (350°F) oven for 20 minutes. Remove from the oven, sprinkle with cheese, and return to the oven for another 20 minutes.
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