Zucchini and turkey breast casserole without pre-cooking. Also read how to make my zucchini parmigiana.
The trick to avoid the tedious pre-cooking is to slice the zucchinis very thinly. You can use either a sharp knife, being careful to cut them evenly, or a mandoline.
Indicatively, I leave you the zucchini dosage in the recipe to compose 4 layers in a 12 x 8 inch baking dish, but you can adapt it to the dishes you have, both in layers and size.
Another tip I want to leave you is about the mozzarella.
Make sure to drain it very well before using it to prevent it from releasing too much water during cooking. Or replace it with one of the block varieties.
Below I leave you some ideas for inspiration to create delicious casseroles.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 6 zucchinis (medium)
- 7 oz turkey breast
- to taste extra virgin olive oil
- 3.5 oz cheese (grated)
- 7 oz mozzarella
- 3 tbsps breadcrumbs
- to taste fine salt
Tools
- 1 Knife
- 1 Cutting board
- 1 Baking dish
- 1 Spoon
Steps
To prepare the Zucchini and Turkey Breast Casserole Without Pre-Cooking, first wash, trim, and slice the zucchinis thinly as shown in the picture.
Start forming the casserole by lightly greasing the base of the baking dish.
Cover it with a layer of zucchinis.
Lightly salt.
Drizzle a little olive oil over the surface of the zucchinis.
Arrange the slices of turkey breast, and complete with some cubes of mozzarella and a sprinkle of grated cheese.
Repeat this process for all layers until the ingredients are used up.
On the final layer, instead of turkey breast, put the breadcrumbs always after garnishing with cubes of mozzarella and grated cheese.
Bake in a preheated fan oven at 392°F for 35-40 minutes.
The surface should be golden.
Let it rest a few minutes out of the oven before cutting and serving.
