Thursday, July 18, 2019

Turkey & Veggie dairy-free Cheesy Casserole

It's the last week of my pregnancy and I am batch cooking a few meals to get me through my first month with 3 kids. This is a favorite of ours and I have been meaning to get it up on the blog for quite some time. I hope you enjoy it too. 

This casserole is dairy-free but still cheesy! I used all fresh ingredients and is warm and hearty when eaten with the jasmine rice.

Turkey & Veggie dairy-free Cheesy Casserole
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2 lbs ground turkey
3/4 cup nutritional yeast
1/2 tsp cumin
1/2 cup onion (diced)
2 cloves garlic (minced)
2 medium zucchini, sliced into half rounds 
2 cups prepared jasmine rice 
1 cup fresh tomatoes (diced)
1 tsp dried oregano 
1 tsp dried basil
1 tsp smoked paprika


Preheat oven to 350 degrees

Cook onion and garlic for 2 minutes. Add zucchini sprinkle with oregano, basil, and smoked paprika. Cook 3-4 minutes until zucchini is slightly softened. Set aside to add to dish later.

Cook ground turkey on medium heat. Sprinkle with cumin and nutritional yeast. Cook until no longer pink. Combine cooked turkey to your zucchini mix.

In a 9x12 dish grease well with avocado oil or coconut oil. Layer your casserole as follows - jasmine rice, turkey and zucchini mix and top with fresh tomatoes.

Bake for 30 minutes. 

Enjoy fresh or freeze for later.

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