Home All recipes Summer Vegetable Stuffed Casserole

Summer Vegetable Stuffed Casserole

Summer Vegetable Stuffed Casserole

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1 pound ground turkey
1-2 eggplants, cut into thin, long slices
1-2 zucchinis, cut into thin, long slices
3 large tomatoes, chopped
1/2 cup gruyere or Swiss cheese, grated
1 bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons fresh basil, chopped
Extra-virgin olive oil, as needed
Salt and fresh ground pepper, to taste


Preheat oven to 375°F and lightly grease a 9×13-inch baking pan with non-stick spray.
In a large pan, heat 1-2 tablespoons of olive oil over medium-high heat. Add the ground turkey and brown for 3-5 minutes.
Add onion and carrot to the pan and saute until starting to soften, 3 more minutes. Add tomatoes and bell pepper and cook until peppers are just tender and tomatoes are broken down, about 4-5 more minutes.
Add garlic and basil and cook one more minute. Season with salt and pepper.
Place a layer of eggplant slices in bottom of prepared baking dish. Top with 1/3 of the turkey mixture, followed by a layer of zucchini slices. Repeat, alternating for remaining layers, ending with zucchini.
Sprinkle cheese over top of casserole, cover with foil, and bake for 30 minutes. Remove foil and bake until cheese is melted and bubbly, 15 more minutes.
Remove from oven and let cool 5 minutes before serving. Garnish with additional basil if desired.


Source : allrecipes.com

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