Ingredients
- 1 white onion, diced
- 1 pound of extra lean turkey, or ground sirloin
- 1 15oz can diced tomatoes, low sodium
- 3 tbsp tomato paste
- 3 tbsp Italian spice blend
- 1 tsp salt & 1/2 tsp pepper
- 2 cloves garlic, crushed
- 1 pound of zucchini and/or yellow squash, cut into medallion rounds
- 1/2 cup raw goat cheese, shredded
- 2 cups Greek yogurt
- 1 head broccoli, roughly chopped
- 1 egg
Directions
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In a large skillet, saute onions in olive oil on medium-high until softened, about 3-5 minutes. Add turkey, diced tomato, tomato paste, spices, salt, pepper and garlic. Cook all ingredients until turkey is cooked through. Set aside. In a medium bowl, combine raw goat cheese, yogurt, broccoli and egg. Mix well. Preheat oven to 375 degrees. Lightly grease 13 × 9 glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner. Add a layer of turkey-tomato sauce on top of zucchini. Top that with some of broccoli and yogurt mixture. Continue layering using remaining ingredients.Top entire dish with more shredded goat cheese, if desired. Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving