Sweet Potato Zucchini Casserole

I was looking for some hearty, gluten free casseroles to make so that I had leftovers for lunch.  I stumbled on this beauty....thought it might be bland and unexciting but was pleasantly surprised by the results.  Give it a try and I hope you enjoy it as much as I have.  Thanks to www.primaverakitchen.com/sweet-potato-zucchini-casserole/print/ for the recipe!


Sweet Potato Zucchini Casserole

1 Tbsp olive oil
2 medium zucchinis, diced
1 lb lean ground turkey
1/2 C yellow onion, diced
1 garlic clove, minced
salt and ground pepper to taste
1 C tomato sauce
2 medium sweet potatoes, peeled and sliced
1/2 C mozzarella, shredded


Preheat oven to 350 degrees.  In a medium skillet, heat olive oil over medium high heat.  Add zucchini, salt and pepper.  Stir occasionally and cook about 5 minutes, until they start to brown.  Set aside.

In the same skillet, add onions and cook until translucent.  Add garlic and ground turkey and cook until the meat isn't pink anymore.  Make sure to break up the meat into bite sized pieces.  Add tomato sauce, cooked zucchini, and some salt and pepper to taste.  Cook another 3-5 minutes.  In a greased baking casserole dish, place the slices of sweet potato in an even layer across the bottom.  Pour the ground turkey mixture over the sweet potatoes.  Top with the shredded mozzarella cheese.  Bake for 30 minutes until the sweet potatoes are tender.  Enjoy!