Layered Zucchini

• 5 medium zucchini, sliced into thin rounds
• 1 package lean ground turkey (1.25 lbs)
• 1 yellow onion, finely chopped
• 1 tbsp. minced garlic
• 1 - 24 oz. Classico Cabernet Marinara sauce (or your favorite)
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 - 15 oz. container low fat ricotta
• 1/4 cup grated Parmesan cheese
• 1 tbsp. dried parsley
• 2 eggs, beaten
• 1 - 8 oz. ball fresh Mozzarella, grated

Preheat oven to 350F.

Heat a large pot of water to a boil.  Add zucchini and cook 3 minutes, until crisp-tender.  Drain and set aside.

Heat a small amount of olive oil in a skillet over medium high heat.  Add the onion and garlic and cook until onion starts to soften, 3 minutes.  Add the turkey and cook until browned, stirring to crumble the meat.  Drain any fat and return to the pan.  Add the marinara sauce, basil and oregano and cook for 1 minute, stirring constantly.  Remove from the heat.

Meanwhile, combine ricotta, Parmesan eggs and parsley in a bowl.  Stir to mix well.

Arrange half of the zucchini on the bottom of a 13x9 baking dish sprayed with cooking spray.  Spread half of the ricotta over the zucchini and cover with half the turkey/sauce mixture.  Cover with half the Mozzarella cheese.  Repeat the layers with remaining zucchini, ricotta, turkey and mozzarella.

Bake for 45 minutes.  Let rest for 5 minutes before serving.

ENJOY!