This Turkey and Prosciutto Zucchini Bake is quick, easy and full of clean eating veggies. Ready in 30 minutes! It is also gluten free and can be made dairy free simply by omitting the cheese.
- 2 large zucchini
- 1/8 cup olive oil
- Juice from half a lemon
- 2 tsp oregano (fresh or dried)
- 2 tsp chives (fresh or dried)
- 2 cloves of garlic (pressed or grated)
- Dash of salt and pepper
- 1 cup cooked turkey (diced or shredded)
- 1 cup of bella mushrooms (sliced)
- 1 medium sized yellow (sliced)
- 10–12 grape or cherry tomatoes (whole)
- 1 cup baby spinach
- 1/4 cup 4 cheese Italian blend cheese
- 3 slices of prosciutto (torn into pieces)
- 1 tbsp. grated parmesan cheese
- half of a ripe avocado (sliced)
- Pre-heat the oven to 400 degrees.
- Spiralize the zucchini and add to a medium sized bowl.
- Combine the olive oil, lemon juice, oregano, chives, garlic, salt and pepper in a small bowl or measuring cup. Stir the mixture and drizzle over the zucchini noodles, then gently toss together.
- Place the zucchini noodles in a 7×10 greased casserole dish. (Or a similar size of your choosing). Add the turkey on top of the zucchini noodles, and begin layering the veggies on top of the turkey.
- Sprinkle the Italian cheese blend on top of the veggies and then add the prosciutto on top of the cheese.
- Bake for 20 minutes.
- Remove from the oven and sprinkle with parmesan cheese and add sliced avocado on top. Serve and enjoy!
- Leftovers will keep in the fridge for 2 days.
- You can omit the cheese and make it dairy free.
- To avoid soggy noodles and a watery casserole, try not to overbake.
- A note on herbs – I find fresh herbs have a more pronounced flavour, so I try to use them in recipes whenever I can. But they aren’t always available and don’t keep very long in the fridge, so I often use dried herbs. Lately, I’ve been using freeze dried herbs. They are a balance between the freshness of fresh herbs and the shelf life of dried herbs!