These past month has been absolutely crazy! We spent a wonderful few weeks back in the Northeast with our family and friends. We got in tons of beach time, amusement parks, lunch dates, dinners, cocktails, a wedding, and bbq’s. It really flew by in a blink of an eye. Time does sure fly when you are having fun! Hope y’all had a wonderful summer!
While I was back in the Northeast a company named Pomi reached out to me and asked if I would like to sample their tomato products in one of my upcoming recipes. Pomi’s tomatoes are grown naturally in Italy.
My favorite part about this product is that the only ingredient is tomatoes! That’s it! No added salt, water, sugar, or preservatives. That makes me so happy!
Annnnd it’s also packaged in a box so it is BPA-free. If you can’t find Pomi tomatoes near you, you can order them here.
- 4 medium zucchini, sliced thin with a knife or mandolin
- 1 small onion, diced
- 1 pound ground turkey or beef
- Salt and pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil
- 16 ounces tomato sauce (I used Pomi)
- 10 ounces ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 egg
- Preheat oven to 375.
- After slicing the zucchini lay flat on paper towels and sprinkle with salt. Let sit for 10 minutes. This helps draw out the moisture in the zucchini. After the 10 minutes pat the zucchini dry with a paper towel.
- Meanwhile, in a large skillet or pot medium high heat add 1 tablespoon of oil. Add onion and saute for 2 minutes. Add ground turkey and saute till no longer pink. Add oregano, fresh basil, salt, pepper, and sauce. Simmer for about 15 minutes.
- In a medium sized bowl add the cheeses and egg. Mix until well combined. Set aside.
- Heat another skillet or grill pan over medium high heat and spray with cooking spray. Add zucchini to skillet in batches, careful not to over crowd the skillet. Grill on each side for about a minute or two. This will also help draw out any extra moisture. Set aside.
- Coat a square baking dish with 1/2 cup of the simmered sauce. Layer grilled zucchini, cheese mixture, and repeat. Top with remaining sauce and some shredded mozzarella and/or parmesan cheese.
- Bake covered with foil for 45 minutes. Remove foil and bake for another 10-15 minutes or until cheese is bubbly and brown.
- This recipe can be made in advance and reheated. It also makes great leftovers