- 25 mins
- 75 mins
Ingredients
- cooking spray
- 3 pounds uncooked potatoes, peeled and quartered
- salt for boiling potatoes
- 2 teaspoons olive oil
- 1/4 cup fat-free evaporated milk
- 3/4 cup fat-free shredded mozzarella
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup onions, chopped
- 16 ounces uncooked ground turkey breast
- 3 cups zucchini, sliced
- 1 can undrained diced tomatoes, Italian flavored
- 12 ounces tomato paste
- 1/4 teaspoon black pepper
Preparation
Step 1
Preheat oven to 375 degrees. Coat a 9 x 13 dish with cooking spray.
Boil potatoes in salted water until tender, about 20 minutes. Drain potatoes and mash with 2 teaspoons oil, milk, 1/4 cup of cheese, and salt and pepper to taste. Mash until fluffy; set aside.
Meanwhile, heat a large skillet over medium-high heat. Add remaining oil and heat until sizzling. Add onion and turkey, and cook until meat is no longer pink, about 10 minutes; drain off any fat. Stir in squash, undrained tomatoes, tomato paste and 1/4 teaspoon of black pepper; bring to a boil.
Spoon turkey mixture into baking dish. Spread potato mixture over top of turkey mixture, covering it completely. Sprinkle with remaining 1/2 cup of cheese and bake until potato mixture is golden brown, about 30 minutes. Let stand 5 minutes before slicing into 8 pieces.
282 calories per serving (8 servings)