Ingredients
Zucchini Layers
- 4 large zucchinis sliced lengthwise into thin sheets (mandoline helps)
Turkey Layer
- 2 tablespoon olive oil
- 1 onion finely sliced
- 2 garlic cloves sliced
- 1 lb ground turkey
- Salt + pepper to taste
- ½ cup parsley finely chopped
Sauce
- 3 cups tomato puree with herbs or 2 cans tomatoes blended
- Optional: extra basil/oregano salt to taste
Creamy Kale Layer
- 2 cups kale chopped small
- 1½ cups tofu crumbled or whipped
- 1 egg
- 1½ cups shredded mozzarella for layers
- ½ cup shredded mozzarella for topping
- Salt + pepper
Instructions
Prep
- Preheat oven to 350°F (175°C).
- Spray or oil a baking dish.
Cook the turkey
- Heat olive oil over medium heat.
- Cook onion + garlic until translucent.
- Add turkey, season, and cook until browned and fully cooked.
- Stir in parsley.
Make the sauce
- Blend tomatoes if using canned diced.
- Simmer sauce 5–10 minutes to thicken.
Make the creamy kale layer
- In a bowl, mix tofu + egg + kale + 1½ cups mozzarella.
- Season well.
Assemble
- Layer in this order (repeat until done):
- Zucchini sheets
- Turkey
- Creamy kale mixture
- Tomato sauce
- Finish with ½ cup mozzarella on top.
Bake
- Bake 45 minutes until bubbly and golden.
- Rest 15 minutes before slicing.
Nutrition
Calories: 293kcal | Carbohydrates: 16g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 261mg | Potassium: 985mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2920IU | Vitamin C: 50mg | Calcium: 290mg | Iron: 4mg
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