NO-NOODLE ZUCCHINI WITH GROUND TURKEY AND SPINACH ENJOY DAN:

NO NOODLE ZUCCHINI WITH GROUND TURKEY AND SPINACH by CHEF DAN:

Serves 8

INGREDIENTS:

1 pound ground turkey

1 tablespoon olive oil

1 onion, chopped

1 roasted green bell pepper

3 garlic cloves, minced

2 (15 Oz) cans diced tomatoes

1/4-teaspoon red pepper flakes

1/2-teaspoon EACH dried oregano, basil, and salt

3 zucchini

1 tablespoon butter

1 (16 Oz) package frozen chopped spinach thawed and drained

7 baby portabella mushroom, halved

1-1/2-cups part-skim ricotta cheese

1/4-cup Parmigiano-Reggiano cheese

1 egg

4 cups shredded Part-skim mozzarella cheese

DIRECTIONS:     (PRE-HEAT OVEN TO 375 DEGREES)

1.   In a deep skillet over medium-high heat.

2.   Add ground turkey and splash of salt, cook breaking up meat with a wooden spoon and cook for 4-5 minutes or until browned.

3.   Drain the meat in a colander, set aside.

4.   In the same skillet add oil over medium-heat when sizzling.

5.   Add onion, bell pepper, mushrooms and garlic and sauté for 5 minutes.

6.   Return the meat to the pan; add tomatoes, red pepper flakes, herbs, splash of salt and pepper.

7.   Reduce heat, cover and simmer for 25 minutes, stirring occasionally.

8.   Remove lid and simmer for 10 minutes until thickened.

9.   Slice the zucchini lengthwise with a mandolin into 1/8-inch slices.

10.                Lightly salt the zucchini and set aside for 15 minutes.

11.                Blot the zucchini with a paper towel.

12.                In another skillet add butter over medium-heat add zucchini and cook 2-3 minutes each side, or until lightly browned.

13.                In a bowl combine ricotta, Parmesan and egg.

14.                Spread 1/2-turkey sauce to cover the bottom of a 9-X-13X-2-1/2 baking dish.

15.                Make a layer of zucchini over the sauce.

16.                Add all the spinach over the zucchini, 1/2-cup ricotta mixture.

17.                Sprinkle with 1 cup mozzarella.

18.                Then layer zucchini, 1-1/2-cups meat sauce, 1/2-cup ricotta mixture and 1 cup mozzarella.

19.                Add the third layer and cover with aluminum foil.

20.                Bake in preheat oven for 30 minutes, bake uncovered for 20 M.

21.                Add remaining cheese and bake 10 minutes.      ENJOY DAN: