Gratinado mediterráneo de pavo y calabacín, fresco, ligero y perfecto para entre semana

Ingredientes

• Protein: 1 lb ground turkey (93% lean or similar)
• Vegetables: 2 medium zucchini, 1 small yellow onion, 3 cloves garlic, 1 red bell pepper, 1 cup cherry tomatoes (halved) or 1 can (14.5 oz) diced tomatoes (well drained), 1/2 cup pitted Kalamata olives (sliced)
• Herbs and seasonings: 1.5 tsp dried oregano, 1 tsp dried basil, 1/2 tsp crushed red pepper (optional), 1/2 tsp smoked paprika, kosher salt and black pepper
• Pantry: 2 tbsp olive oil, 1 tbsp tomato paste, 1/3 cup low-sodium chicken broth or water
• Dairy: 1/2 cup crumbled feta, 1/2 cup shredded mozzarella or provolone, 1/4 cup grated Parmesan
• Fresh finish (optional but great): Fresh parsley or basil, lemon zest

Preparación

1. 1

   Prep the oven and pan: Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. 2

   Salt the zucchini: Slice zucchini into half-moons about 1/4 inch thick. Toss with a pinch of salt and set aside on paper towels to release moisture (10 minutes).

3. 3

   Sauté aromatics: Heat 1 tbsp olive oil in a large skillet over medium. Add onion and bell pepper; cook 5 minutes until softened. Stir in garlic for 30 seconds.

4. 4

   Brown the turkey: Push veggies to the edges, add remaining 1 tbsp oil, then the turkey. Season with 1 tsp oregano, 1/2 tsp basil, smoked paprika, salt, and pepper. Cook, breaking up meat, until no longer pink.

5. 5

   Add tomatoes and paste: Stir in tomato paste and cook 1 minute. Add cherry tomatoes (or drained canned), olives, remaining herbs, crushed red pepper (if using), and broth. Simmer 3–4 minutes to thicken slightly.

6. 6

   Layer and assemble: Pat zucchini dry. Spread half the zucchini in the baking dish. Top with half the turkey mixture, then half the mozzarella and a sprinkle of Parmesan. Repeat with remaining zucchini, turkey mixture, and cheeses. Scatter feta on top.

7. 7

   Bake: Cover loosely with foil and bake 15 minutes. Uncover and bake another 10–12 minutes, until bubbly and lightly golden.

8. 8

   Finish and serve: Rest 5–10 minutes. Top with chopped parsley or basil and a little lemon zest for brightness. Taste and adjust salt.