Dinner

Vegetable Turkey Casserole is for Dinner.

Vegetable Turkey Casserole takes 15 minutes to prepare.

Vegetable Turkey Casserole takes 50 minutes to cook.

Vegetable Turkey Casserole makes 6 servings.

The ingredients for Vegetable Turkey Casserole are:

Ground Turkey
1 large onion
1 medium to large eggplant
2 small zucchini
5-6 medium mushrooms
3-4 cloves of garlic
4-5 tablespoons of parmesan cheese
one tablespoom each: basil, oregeno, McCormick grinder (20 grinds), pinch of salt and pepper, 2 tbsp taco seasoning
2 8 oz cans of tomoato sauce. (I used on that was hotand spicy or add a tablespoon or two of tabasco or hot sauce, for a kick.

Here is how you make Vegetable Turkey Casserole:

1. Slice eggplant into 1/2 inch slices and arrange on cookie sheet with cooking spray and some spices. Broil for 5 minutes on each side. 2. Repeat with zuchini,3. Brown turkey, add onion garlic and mushroom to turkey when almost done. Drian fat.4. Spray glass casserole with cooking spray. Preheat oven to 350.5. Arrange eggplant in a layer on the bottom of dish. Add meat, then top with one can of tomato sauce spread evenly. Add the rest of the spices. 6. Top with zuchini layer and the other can of sauce. Sprinkle cheese on top. 7. Bake for 35-45 minutes until bubbly and warm. (I prepare it in advance and store in the refrigerator and heat it before serving.)Serve over rice or pasta or with potato or yam on the side.Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user NJMICKEY.

The nutritional information for Vegetable Turkey Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 179.0

• Total Fat: 6.7 g
• Cholesterol: 56.0 mg
• Sodium: 390.3 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 3.6 g
• Protein: 18.7 g

The dietary needs meet for Vegetable Turkey Casserole is Low Carb