Ingredients
- 1 1/2 cups tomato purée
- 2 tablespoons dehydrated onion flakes
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1 whole bay leave
- 1 1/2 pounds cooked white turkey, diced tomatoes
- 2 cups cooked diced eggplant
- 2 cups cooked diced zucchini
Directions
Combine tomato purée, onion flakes, parsley, garlic, and bay leaf. Add to turkey and vegetables; toss lightly to blend. Bake, uncovered, at 325 degrees for 15 minutes. Divide evenly. Makes 4 servings.
Go Back To Recipes