This skillet casserole comes together really fast! Once you get the basic formula down it will become a family favorite that you can customize based on what you have on-hand.
You can make it with your choice of prepared marinara sauce. If you don’t have any on-hand, use canned crushed tomatoes and add garlic powder to taste.
Serves 4.
Ingredients:
2 large zucchinis, washed
2 - 3 Tbsp olive oil
1 lb (450 g) ground meat (turkey, chicken, beef, vegan meat substitute)
1 tsp sea salt
1 onion, diced
2 cloves garlic, minced
1 cup (70 g) mushrooms, chopped
1 cup (125 g) marinara sauce or canned crushed tomatoes
½ tsp black pepper
1 tsp dried basil (or use Italian seasoning)
1 tsp dried oregano (or use Italian seasoning)
2 - 3 big handfuls spinach
Optional: ½ cup (45 g) shredded mozzarella
Directions:
Cut the ends off the zucchinis and, using a peeler or mandoline, carefully slice them lengthwise into long strips resembling lasagna noodles. Pat down your noodles with a clean kitchen towel or paper towels to get rid of excess moisture and set aside.
Heat a large, deep skillet on medium heat. If you’re using lean meat (like ground turkey or chicken breast), heat 1 Tbsp of olive oil in the skillet to prevent sticking.
Place the meat in the skillet and brown, seasoning with ½ tsp of sea salt. When it’s browned, spoon it onto a plate, and set aside, draining off any excess fat.
Add 1 Tbsp of olive oil to the pan and when it’s hot, add the onions and garlic and cook, stirring frequently, until the onions are translucent. Add the mushrooms and zucchini “noodles” and saute until softened, about 5 minutes.
Spoon the browned meat back into the skillet, along with the marinara sauce and seasonings. Cook for a few minutes to combine the flavors, and stir in the spinach and heat until wilted. Taste and add more salt and pepper if necessary.
Sprinkle it with mozzarella and serve!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by JSM Photography