Zucchini Bolognese Bake

March 27, 2013

I really wasn't sure what to call these dish of deliciousness so I went with Zucchini & Bolognese Bake... I'd describe it as a cross between lasagna and eggplant parm. Those Italian classics aren't by an means figure friendly. This Zucchini & Bolognese Bake is lightened up a bit, there is no pasta and the bolognese is made from lean ground turkey and veggies. The sauce is nice and chunky so your bake doesn't get watery. I had extra sauce in the end, so i'll be to

3 zucchini
2- 28 oz cans tomato puree
1/2 onion, small dice
1 cup small diced carrot
1 cup small diced celery
20 oz lean ground turkey
1/2 cup loosely packed fresh basil leaves, torn
1 1/2 - 2 cups shredded mozzarella

Start by making the turkey bolognese. In a large pot, over medium heat, add a few good drizzles of olive oil, the onion, carrots and celery. Season with salt and pepper. Let them sweat (release some of the...
See the full directions on my site

Nutritions

Calories
564

Sodium
1486mg
61% DV

Fat
25g
39% DV

Protein
57g
114% DV

Carbs
25g
8% DV

Fiber
7g
28% DV