Summer bake.

   Today's post will be about one of my favorite types of food: casseroles. Not only they are super easy, can be made out of any ingredient available in your fridge and pantry, but also they are perfect for a busy week, because you make them once and eat them for a few days. Oh, and for me they are super comforty too... and that's important! This time I used a lot of veggies and some turkey, but don't worry, just so you don't think that it's way too healthy for you, I soaked them in delicious and rich white sauce (made with fat-free milk so we don't clog our arteries). The key to this dish is to use tones of herbs. First, because it's summer and it's the right think to do, and second, because they make the dish taste like heaven! Here is the recipe:

*  4 large potatoes
*  4 baby zucchinis
*  4 tomatoes
*  1 lb ground turkey
*  1 large onion (chopped)
*  4 tbsp flour
*  2 cups fat-free milk
*  1 tbsp olive oil
*  1 cup chopped herbs (parsley, mint, basil)
*  salt and pepper
*  pinch of nutmeg

1.  Using a mandoline slicer, thinly slice potatoes, tomatoes, and zucchini. I like the slices to be not too thin, so they have some bite to them.
2. Saute chopped onion and turkey with olive oil, salt, and pepper. When meat is cooked add flour, cook for 1-2 minutes then add milk and nutmeg, mix well, and cook everything for 4-5 minutes until sauce thickens. If the sauce is too thick you can dilute it with more milk or water.
3. In a large, deep, greased baking dish layer potatoes, zucchini, meat, herbs, and tomatoes. Repeat the same layers once again lightly salting each layer. On the very top layer slices of potatoes, spray with cooking spray, salt, and pepper.
4. Cover with foil and to prevent sticking, spray foil with cooking spray. Bake at 350F for 45 minutes covered with foil, then remove the foil and bake for 15 more minutes to brown the top. 

   It's kind of like a pasta-less lasagna. The veggies are super tender,the meat is very saucy, and the herbs are super fragrant. You can easily get 6-8 portions out of the recipe (depending on how hungry you are).

   You can probably replace the white sauce with marinara, but it just so happens I am a big fan of bechamel based sauces, so that's what I made. And to all my vegetarian friends, you know the drill... leave the meat out, and you got yourself a delicious dinner as well. 


Enjoy.
Magda.