Grilled Zucchini and Turkey Parm

Grilled Zucchini and Turkey Parm

Now that the weather is beginning to get a bit cooler, nothing hits the spot more than comfort food (and a glass of red wine) on a chilly fall night. And for me, that usually means making turkey meatballs, shepherd's pie, baked ravioli, and the like.

Talking about comfort food - the other day I came across a zucchini parm recipe that struck my fancy. I'm a big fan of eggplant parm, so intrigued I was! Béchamel sauce replaces tomato sauce in this recipe – and that's pretty much all I needed to know to get me excited about this take on parm. And why is that you may wonder? Well, béchamel sauce (also called white sauce here in the states), makes any dish taste silky and smooth. Also perfect for lasagna or even mac and cheese. 

This parm recipe is not only delicious, but it's also healthy and satisfying. The ground turkey makes this dish quite filling. Serve it with a nice green salad on the side. So, avoid all that cheese and those unnecessary carbs, skip that lasagna tonight and go for this zucchini parm! Enjoy!


Grilled Zucchini and Turkey Parm


ingredients :

2 very large zucchini, ends trimmed and cut lengthwise into 1/4-inch-thick slices

olive oil cooking spray

1 tablespoon olive oil

1 small onion, diced

1 garlic clove, minced

1/4 teaspoon thyme

1/2 lb ground turkey

1 tablespoon tomato paste
 

For the Béchamel sauce :

2 tablespoons olive oil

1 cup of 2% milk

2 tablespoons white whole wheat flour

1/4 teaspoon nutmeg

1 tablespoon chopped basil

1/4 cup parmesan

3 thin slices of provolone

olive oil cooking spray

salt and pepper to taste

make it :

Turn your grill to medium heat. Lightly coat zucchini slices with olive oil cooking spray and season with salt and pepper. Grill zucchini 4-6 minutes a side or until char marks form.

Heat a medium-sized saucepan over medium heat and drizzle with some olive oil. Add onion and cook until translucent. Add ground turkey, thyme and garlic, season with salt and pepper. Cook turkey until no longer pink. Add tomato paste and cook for another couple of minutes or so.

For Béchamel sauce: In a medium saucepan heat olive oil over medium-low heat. Add flour and whisk constantly for about 2 minutes or until light golden brown. Slowly add milk, whisking again to combine well and bring to a gentle boil. Reduce heat to low and add nutmeg, salt and pepper and cook until sauce has slightly thickened. Remove from heat.

Layer half of the bechamel sauce, half of the zucchini, half of the ground turkey in a baking dish. Sprinkle with some parmesan and add the provolone slices. Top with the other half of the zucchini, bechamel and turkey, and sprinkle with a little more parmesan.

Bake, uncovered for about 20 minutes. Top with the chopped basil. Voila!

Makes 2-4 servings.