6 SmartPts|6SmartPts

Sweet Potato and Zucchini Casserole

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Yields: 8 servings | Serving Size: 1/2 cup | Calories: 193 | Total Fat: 9g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 51mg | Sodium: 550mg | Carbohydrates: 12g | Fiber: 3g | Sugar: 5g | Protein: 15g | SmartPoints: 6 Ingredients 1 tablespoon olive oil 2 medium zucchini, diced medium 1/2 cup yellow onions diced small 2 cloves garlic, minced 1 pound ground turkey sausage 1 (15 ounce) can no-sugar added diced tomatoes 2 tablespoons no-sugar added tomato paste 1 tablespoon Italian seasoning 2 medium Sweet Potato peeled and sliced into thin circles 1/2 cup fat-free shredded mozzarella cheese 2 tablespoons grated parmesan cheese 2 tablespoons fresh parsley, chopped Directions Preheat oven to 350 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside. In a large skillet, heat the olive oil. Once hot, add the zucchini, onions, and garlic. Cook just until the onions begin to soften. Add the turkey sausage, breaking it up in to small pieces, and cook until no pink remains. Stir in the diced tomatoes, tomato paste, and Italian seasoning. Cooke, stirring frequently, just until the mixture begins to simmer. Remove from heat. Lay the sweet potato circles into the bottom of the prepared casserole dish. Pour the sausage mixture over the top and sprinkle with mozzarella and parmesan. Bake 25 to 30 minutes or until potatoes are tender. If the cheese begins to turn too brown, lightly cover with foil and continue to cook. Sprinkle with parsley before serving. CLICK NEXT BELOW TO CONTINUE READING… >

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