Slow Cooker Turkey Quinoa Zucchini Italiano Casserole

So, lately, I have really been experimenting with different recipes and trying to come up with my own. Sometimes it turns out GREAT and others, eh, it's ok. But this one was a WINNER! I like to find recipes with some not-so-healthy ingredients and change it up and make it cleaner and leaner to prove that healthy eating CAN taste great and that you CAN change things around with substitutions and add-ins for a great meal that the whole family (even the ones who dislike your new "clean eating kick") will LOVE!

The recipe that I adapted this from was a side dish, full of bread crumbs and butter (yes, I know, it sounds awesome, but we want awesome AND healthy! Just stick with me here...) and did not have any main protein source since it was meant to be couple with something else. Well, being a work at home wife and a toddler mommy, I needed something that was simple and quick! So, added in some ground turkey and quinoa, and here is what I got and have to share with you all to try at home too!

First, I chopped up 4 medium zucchini. It originally said to slice it, but I knew that meant I would have to cut it up smaller later for my 2 year old, so I just cut it lengthwise once, and then cut each half lengthwise and then sliced about 1/8" thick (I am totally just assuming that was the width, but I would guess it is close!). I sliced up a small red onion very thin and then cut the "rings" in half. I tossed all of that with the other ingredients (except for the quinoa and turkey) and then put on the lid and started the crock pot.

(I have decided that the next time I make it, I will add the quinoa and turkey BEFORE cooking the veggies. I think that the flavor will soak up in the meat more, making it more flavorful- so that is why on the recipe below you will see this .)

Oh, the aroma in my house when this was cooking!!! SO GOOD! 

Then, I added in the cooked ground turkey and quinoa and stirred it up. I took out my casserole dish and poured it all in. I topped it with a couple of chopped up tomatoes (again, the recipe called for slices, but I chopped in bite size pieces for my little sweetie) and the shredded cheese. And please, be good to yourself and shred it yourself. It doesn't take that long and it doesn't have all the junky fillers in there that causes the pre-shredded cheese not to stick together. (Look it up - it's pretty gross!)

I turned the oven broiler on HI and SET THE TIMER for 3-5 minutes. Please, please, please, don't skip that part. You WILL (like I usually do) burn the cheese and be mad at yourself!

Then comes the best part, dish out and ENJOY!

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Slow Cooker Turkey Quinoa Zucchini Italiano Casserole

1.25 lbs of cooked ground turkey
1 cup of cooked quinoa
4 medium zucchini (unpeeled) cut lengthwise twice and chopped in 1/8" slices
1 small red onion, thinly sliced and the the rings cut in half
3 tbsp. olive oil
2 cloves garlic, minced
1-2 tsp sea salt OR Himalayan salt
2 tsp. fresh basil (if you use dry, use less as dry is more potent)
2 tbs. parsleydash of fresh ground pepper2 ripe tomatoes, peeled and chopped into bite size pieces
1 cup shredded sharp cheddar or mozzarella cheese (or a mix)

Directions:

1. Mix all the ingredients, except for cheese(s) and tomatoes, in the crock pot, and stir thoroughly. Cover and cook on a low setting for 5-7 hours.
2. Before serving pour the mixture into an oven proof casserole. Place tomatoes on top. Sprinkle cheese(s) on top of tomatoes. Place under broiler until cheese is melted.

BE SURE TO PIN IT HERE: http://www.pinterest.com/pin/149533650102945875/

ENJOY!

-Ashley

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