Healthy Turkey Tetrazzini
This Healthy Turkey Tetrazzini is a lightened-up version of the classic dish. It’s made with turkey, zoodles, and a Parmesan cheese sauce.
Servings: 4 Servings
Calories: 590kcal
Equipment
- Large skillet
- 9x13 casserole dish
Ingredients
- 23 ounces zucchini noodles thawed and well drained
- 2 tablespoons butter
- ½ onion diced
- 8 ounces baby bella mushrooms sliced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 clove garlic minced
- 3 cups cooked turkey cut into bite-size pieces
- 1 ½ cups heavy cream
- 1 cup shredded mozzarella cheese divided
Instructions
- Preheat the oven to 400 degrees. Prepare a 9 x 13 casserole dish with nonstick cooking spray.
- In a large skillet over medium heat, melt the butter. Add the onion, mushrooms, salt, pepper, and garlic to the saucepan. Cook until the onions are softened, stirring often. Then, add the turkey to the skillet and heat through.
- Add the heavy cream to the saucepan, stirring to combine. Bring the sauce to a boil. Reduce the heat and simmer for an additional two minutes before stirring in ¾ cup of the cheese. Remove from heat.
- Toss the sauce together with the zucchini noodles and place in the prepared casserole dish. Top with the remaining cheese and bake for 40 minutes.
Notes
- Use frozen zucchini noodles for this recipe. Thaw the noodles and drain before adding them to the recipe. If you use fresh zucchini, you will need to cook it first before adding it to the recipe.
- I used leftover turkey in this recipe, but you can also use ground turkey. Make sure that you cook it first.
- I like to garnish this with fresh parsley for a pop of color.
Nutrition
Serving: 1Serving | Calories: 590kcal | Carbohydrates: 12g | Protein: 29g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 192mg | Sodium: 636mg | Potassium: 981mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2046IU | Vitamin C: 31mg | Calcium: 252mg | Iron: 2mg