Looking for a delicious dinner option that’s rich in prebiotics? Try this Unstuffed Zucchini Turkey Bake, filled with fragrant onions, garlic, and tomatoes. These foods act as fuel for those friendly bacteria in your gut and contribute to a healthy, well-balanced microbiome.
If you’re looking for more ways to incorporate veggies into your dinner repertoire, this is also a great option for you. Loaded with red peppers, onions, mushrooms, tomatoes, and zucchini, this dish will help you reach your daily vegetable goal. Turkey rounds out the meal by providing a nice lean protein source.
Keep things fun in the kitchen by trying a new recipe this week!
- 1 tbsp olive oil
- 3 garlic cloves, minced or pressed
- 1 yellow onion, chopped
- 1 red pepper, chopped
- 1 cup white mushrooms, sliced thin
- 1 lb ground turkey or beef
- 1 15 oz can tomato sauce
- 1 14.5 oz diced tomatoes
- ¼ cup water
- 2 zucchinis, sliced, separated
- 1 ½ tsp course ground black pepper
- 1 ½ tsp kosher salt
- 1 tbsp Italian seasoning
- 1 tsp paprika
- Fresh parsley, for garnish
Heat oil in a shallow pot over medium heat. Add garlic, onions and peppers and sauté until vegetables are softened or translucent. Add mushrooms and beef or turkey and cook until browned. Stir in tomato sauce, tomatoes, water and seasonings. Bring to a boil then simmer on low and add a cover. Continue to cook for 20 minutes. Line your oven-safe baking dishes at the bottom with a layer of zucchini (save the rest for the top). Pour in the beef mixture on top then top with the rest of the zucchini. Place in oven and broil on low until zucchini softened. Season with parsley and additional Italian seasoning.