Posted on: 10/09/2018
Prep Time: 15 minutes
Cook Time: 40 minutes
Yields: 6 Servings
Ingredients:
2 medium zucchini, shredded
2 egg whites
1/2 cup grated Parmesan cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
1.25 pounds extra lean ground turkey
1 cup no sugar added marinara sauce
1 tbsp dried minced onion
1/2 tsp dried Italian seasoning
1/2 tsp garlic powder
Directions:
Place grated zucchini in strainer; sprinkle with salt. Let stand for 10 minutes.
Squeeze out moisture. The drier the zucchini, the more solid the casserole will be. Try
Using a few (or maybe more than a few) paper towels to squeeze it out.
Combine squeezed zucchini with egg whites, parmesan cheese, garlic powder, Italian
seasoning, and half of the mozzarella. Press into a greased 13×9-in baking dish.
Bake, uncovered, at 400° for 20 minutes.
White the “crust” is baking, sauté turkey and dried minced onion over medium heat until
meat is no longer pink; drain. Add marinara sauce; spoon meat mixture over the “crust” after
it is done cooking.
Sprinkle with remaining cheese; top with pepperoni. Bake 15- 20 minutes longer. Allow to
cool for at least 20 minutes to get the best texture. This recipe is great for leftovers as the
texture improves as it cools.
Nutritional Analysis per serving: Protein: 30g Net Carbs: 6g Fat: 18g
Recipe adapted from: www.KendasTreats.com