Turkey Vegetable Bake

I am a huge fan of simple, healthy and delicious weeknight dinner recipes.  This turkey vegetable bake recipe fits those requirements perfectly.  It only requires a handful of ingredients and involves easy prep work.

turkey bake 2

The recipe is very versatile and can be adjusted to fits ones tastes.  The ground turkey can be removed to make it a vegetarian/vegan dish.  For those who like a little extra kick, a dash of cayenne pepper can be added to the spice roundup.

turkey bake

The finished bake can be served as is or poured over pasta.  For my gluten free and/or grain free followers, the bake can be poured over spaghetti squash.  And for the cheese lovers, grated mozzarella and/or Parmesan cheese can be added prior to placing the casserole in the oven.

turkey bake 3.jpg

Turkey Vegetable Bake

1 pound ground turkey (omit for vegetarian/vegan recipe)

1 (14.5 ounce) can of diced tomatoes

2 zucchini’s (diced)

1 medium sized onion (diced)

2 medium sized carrots (peeled and diced)

2 cloves of garlic (minced)

3 tablespoons olive oil

1 tablespoon water

2 tablespoons fresh basil (chopped)

1 tablespoon fresh parsley (finely chopped)

1/2 tablespoon dried oregano

1 teaspoon of salt (more depending on taste and type of canned tomatoes used)

1 teaspoon of pepper

Dash of cayenne pepper (optional)

Grated mozzarella and/or parmesan cheese (optional)

Preheat oven to 350 degrees.  In a large pot over medium heat, brown the ground turkey.  Add the onions and garlic, cooking until soft.  Add tablespoon of water, olive oil and diced carrots.  Cover the skillet and cook until carrots get slightly soft (a couple of minutes).   Add diced zucchini, basil, parsley, oregano, salt and pepper.  Turn off heat and stir to combine all of the ingredients.

Pour into a 2 quart baking/casserole dish (add optional cheese). Cover with aluminum foil and bake for 25 to 30 minutes.  If cheese has been added, remove aluminum foil and bake for additional 10 minutes or until the cheese has slightly browned.  Serve as is or poured over pasta.  For my gluten free and/or grain free followers, the bake can be poured over spaghetti squash

The leftovers can be stored in the refrigerator and the flavor only gets better with time.

 

 

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