Turkey Zucchini lasagna

This is a great healthy meal prep idea inspired by the Dr. Mark Hyman recipe. It’s hearty, warm, filling, and nutritious.

INGREDIENTS
Turkey Filling:
Avocado Oil
1 Clove minced garlic
2 tsp Chili Powder
1 tsp Smoked Paprika
1 tsp Onion Powder
2 lb Pasture-Raised Ground Turkey
Salt & Pepper
Jar of no sugar added marinara sauce
12 oz Goat’s milk cheddar

Zucchini Noodles:
6 large Zucchini
Olive oil
Salt

Chard:
2 Bunches Swiss chard, deveined, cut into strips
1 cup water
Salt & pepper
Splash of Red Wine Vinegar

DIRECTIONS
Heat avocado oil in a large saucepan and add garlic, spices, and turkey. Turn frequently and cook through until there’s no more pink. Once done, taste for seasoning and remove from heat.

Line two baking sheets with parchment paper and preheat oven to 375 F. Cut ends off zucchini and slice with a mandolin. Drizzle with olive oil, salt and pepper and bake for 8-10 mins.

If you don’t have an InstantPot, you can saute the chard in a large pan on the stovetop with avocado oil. If using an InstantPot, add all ingredients and pressure cook for 6 mins.

Assembly: Layer of zucchini, turkey filling, sauce, cheese, and chard. A layer of zucchini, turkey filling, sauce, and cheese.

If cooking from frozen, this size sheet pan will take 45-60 mins in a 350 F degree oven. If cooking from the refrigerator, bake at 375 F for 25 mins.

Note: If lasagna releases too much moisture, use a turkey baster to remove the liquid prior to serving.