Cheesy Turkey And Veggie Casserole


1 pound ground turkey
1 cup white or brown rice, cooked
1 large egg, beaten
4 ounces ricotta cheese
1/2 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded and divided
4 medium zucchini, thinly sliced
1/2 medium yellow onion, chopped
2 medium garlic cloves, minced
3 medium Roma tomatoes, thinly sliced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper


Preheat oven to 375°F. Spray 2-quart baking dish with cooking spray.
Place sliced zucchini in small bowl and sprinkle with salt. Let stand while preparing other ingredients.
Brown ground turkey in medium skillet. Transfer to plate lined with paper towels to drain.
Add olive oil to pan with any remaining fat. Sauté onions for 5 to 6 minutes. Add garlic and cook until fragrant.
Return turkey to pan with onions and garlic. Season with oregano, basil, thyme and pepper. Simmer 2 to 3 minutes and remove from heat.
Combine egg with ricotta, Parmesan and 1/2 cup mozzarella cheeses. Add cheese and cooked rice to seasoned meat, stirring until all ingredients are well incorporated.
Spread cheesy rice mixture into bottom of prepared baking dish. Top with overlapping slices of zucchini, then tomato. Sprinkle with remaining 1/2 cup mozzarella.
Bake in preheated oven for 20 to 25 minutes and enjoy!