I got this recipe from Betty Crocker. I was looking for recipes to use zucchini in since I had a lot of it this year. This is an amazing recipe. It has an awesome flavor and there are lots of variations to it. It is a good way to get veggies in your dinner. I couldn't taste the zucchini in the casserole. This recipe could be made ahead of time, put in the fridge and bake when you are ready to eat.
Substitute or additions:
Add a can of mushrooms when browning the turkey
Add onions when browning the turkey
Substitute broccoli for the zucchini
Try different kinds of cheese on the top
Try different shaped noodles
Casserole
4 oz (1 c) uncooked elbow
1 lb ground turkey breast
3/4 tsp garlic pepper blend
3 medium zucchini, chopped (about 3 cups)
2 tbsp chopped fresh basil or 2 tsp dried basil leaves
1 (10 oz) container light Alfredo sauce
Topping
1/4 c. Italian style bread crumbs (or mix plain bread crumbs with Italian seasoning)
2 tbsp grated Romano cheese
1 tsp margarine or butter, melted
1. Heat over to 350 degrees. Spray 2 1/2 quart casserole dish with cooking spray. Cook macaroni to desired doneness as directed on package. Drain.
2. In large skillet, cook and stir turkey and garlic pepper blend over med-high heat for 6-8 minutes or until turkey is no longer pink.
3. Add cooked macaroni, zucchini, basil, and Alfredo sauce; mix well. Spoon mixture into sprayed casserole dish. In a small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
4. Bake at 350 for 30-40 minutes.
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