Zucchini Herb Casserole

1/2 cup cooked Minute brown rice

1 lb ground turkey
1/4 cup chicken stock

1 tablespoons olive oil
2 zucchini, cubed
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
1 1/2 teaspoons garlic salt
1-1/4 teaspoon basil
1 teaspoon sweet paprika
1-1/4 teaspoon dried oregano
3 seeded, chopped tomatoes
1 cup shredded Mexican cheese blend, divided


Cook rice. Set aside.

Cook ground turkey with chicken stock in a large skillet (large because it's a one pan dish). Remove turkey from skillet and strain. Set aside.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish or a cake pan.

Heat the oil in a skillet over medium heat, and cook the zucchini, onions, red pepper and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano.

Mix in the cooked rice, tomatoes, and 1/2 cup cheese. Continue to cook and stir until heated through.

Transfer to the prepared casserole dish. Top with remaining cheese.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Serves: 6

NOTES:
Feel free to add in other vegetables or your choosing, the most important part is sauteing them enough so they are tender.
If you use canned tomatoes make sure to drain as much liquid out as possible before adding to dish, or it will become too soggy.
This originally was a vegetarian dish, but it worked up delicious and more filling with a little extra protein.