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Turkey Pesto Zucchini Bake (grain free, egg free, dairy free, GAPS-legal)

Last night for dinner I made a very simple casserole.  I had thought about making zucchini lasagna.  But we just had spaghetti and chili.  So I decided to use the same concept but use my homemade pesto instead of a red sauce.  And I used ground turkey instead of beef…white meat seems to go better with pesto to me.  This was very easy to make and was quite good.  I put cheese on part of it (for Justin and Rebecca). I made part without for me.  The only thing I didn’t like was that it got pretty watery from the zucchini and the pesto (lots of oil in the pesto).  I think if I make this again I’ll either partially cook the zucchini first or at least salt it and let it drain a bit before making the casserole.  Otherwise it was very good!  As usual Rebecca wasn’t a big fan…she doesn’t like zucchini or summer squash.  So she ate turkey w/ pesto and cheese 😛  Rebecca wanted me to take her picture too when I was taking pictures of the food 🙂

Turkey Pesto Zucchini Bake

2 medium zucchinis or summer squash
1 cup pesto (I use my homemade pea-sto that is dairy free)
1 lb. ground turkey or chicken
shredded cheese (optional…I used a mix of raw cheddar, mozzarella and parmesan)
salt and garlic powder to taste

Season and cook ground meat and set aside.  Slice zucchini thinly, lengthwise.  You can add it raw or steam/cook it first or salt it and let it drain a bit.  In 8×8 baking pan layer zucchini, pesto, meat and cheese.  Repeat.  Top with a final layer of zucchini, pesto and cheese.  Cover with foil*.  Bake at 350 for 1 hour, removing foil half way through.

*I don’t usually use aluminum foil on our food.  If using it, either cover the pan with parchment paper before the foil or make sure the foil is not touching the food.

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