Servings: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1 lb Ground turkey
- 1 medium Yellow onion, chopped
- 2 cloves Garlic, minced
- 2 cups Chopped butternut squash
- 2 cups Chopped zucchini
- 1 cup Chopped bell pepper
- 1 cup Chopped mushrooms
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Dried thyme
- Salt and black pepper to taste
- 1 cup Shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground turkey until browned and no longer pink, about 8-10 minutes. Drain excess fat.
- Add the chopped onion and garlic to the skillet and cook for 2-3 minutes until the onion is translucent.
- Add the chopped butternut squash, zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are tender.
- Add the dried oregano, basil, thyme, salt, and black pepper to the skillet. Stir well to combine.
- Transfer the turkey and vegetable mixture to a baking dish. Spread the shredded mozzarella cheese evenly over the top.
- Bake in the oven for 15-20 minutes or until the cheese is melted and bubbly.
Note: This low-carb turkey and squash bake is a healthy and delicious way to incorporate more vegetables into your diet. Ground turkey provides protein, while butternut squash and zucchini add fiber and nutrients. You can also add other vegetables like eggplant, cauliflower, or broccoli to this recipe.
Nutrition Facts
Calories: 287 kcal
Total fat: 13g
Saturated fat: 5g
Cholesterol: 90mg
Sodium: 302mg
Total carbohydrates: 15g
Dietary fiber: 4g
Sugars: 6g
Protein: 28g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Turkey and Squash Bake
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.