- 4 small zucchini, grated to yield approximately 4 cups
- salt
- 2 eggs, beaten
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
- freshly ground black pepper
- 1/2 tsp. Flavor Gods Garlic Lovers seasoning
- 1 lb. extra lean ground turkey
- 1 cup chopped white onion
- 1 tbsp. chopped garlic
- 1 tsp. Flavor Gods Italian Zest seasoning
- 1/4 tsp. crushed red pepper
- 1/2 tsp. salt
- 1 - 15 oz. can tomato sauce
- 1 green bell pepper, chopped
- 1 bunch green onions, chopped
- 1/4 cup mini turkey pepperoni (about 1 oz.)
Spray a 9x13 baking dish with olive oil spray. Preheat oven to 400F.
Grate the zucchini (I used the grate tool on my Cuisinart) and transfer to a colander. Lightly season with salt, moving it around with your hands. Allow to sit for 10 minutes. Transfer zucchini to a dish towel and ring out any excess liquid.
In a bowl combine the grated zucchini, eggs, 1 cup of mozzarella and the grated parmesan. Season with freshly ground black pepper and the garlic seasoning. Stir to combine.
Press the mixture into the baking dish to form the "crust". Pop it into the oven to bake for 20 minutes.
Meanwhile, heat a large skillet over medium heat and cook the turkey and white onions, breaking up the turkey with a wooden spoon, until it is no longer pink, about 7 minutes. Season with Italian seasoning, crushed red pepper and salt and add the chopped garlic, stirring to combine. Pour the tomato sauce over the top and stir to combine. Reduce heat and allow the sauce to mildly simmer until the zucchini is out of the oven.
Pull the zucchini "crust" out of the oven and spoon the turkey sauce over the top. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Sprinkle the mini pepperoni, green bell pepper, and green onions over the top. Pop the dish back into the oven and cook for 20 minutes.
Let sit for 5 minutes before serving. E N J O Y !!!
This dish yields 8 servings: 234 calories, 8 grams fat, 25 grams protein and 9 carbs each.
