Turkey and Zucchini Casserole

For a warm, hearty meal, nothing beats something cooked in a slow cooker...except maybe something cooked in a slow cooker and then baked in the oven with cheese on top! This zucchini casserole is a wonderful blend of flavors, and it keeps things healthy with lean ground turkey and low-fat Parmesan cheese. Curb your hearty appetite with this low-carb meal and you'll leave the table with a full belly and without guilt.

Cooking Time5 hr 45 min

Cooking MethodCasserole, Slow Cooker

Ingredients

1 pound ground turkey
1 medium onion, chopped
1 8-ounce can tomato sauce
1/2 cup dry red wine
1/4 teaspoon oregano
1/8 teaspoon garlic salt
1/4 teaspoon basil
1/3 teaspoon salt
1/8 teaspoon seasoned pepper
4 zucchini, whole
1/4 cup reduced fat Parmesan cheese, grated

Instructions

In large skillet or slow cooker with browning unit, cook beef and onion until meat loses its red color. Pour off excess fat.
In slow cooker, combine beef and onion with tomato sauce, wine, oregano, garlic, salt, basil, salt, and pepper.
Cover and cook on low for 4 to 5 hours. Pour into greased shallow baking dish.
Preheat oven to 350 degrees F.
In meantime, cook whole zucchini in a regular pan of boiling salted water about 15 minutes or until barely tender.
Cut lengthwise in halves and arrange, cut side up, on top of meat mixture in baking dish.
Sprinkle with cheese.
Bake in 350 degree F oven 30 to 45 minutes.