Ingredients
Scale
- 4 medium zucchini, peeled and spiraled into "noodles"
- 1 lb. cooked, shredded turkey meat (I used turkey tenderloins)- KEEP LIQUID FOR SAUCE
- 2 T butter
- 8 oz. mushrooms, sliced
- 1/2 onion, diced
- 3/4 cup petite peas (frozen or fresh)
- 2 1/4 C chicken broth
- 1/2 C heavy whipping cream
- 1/4 C sour cream
- 1 C shredded parmesan cheese (plus more for sprinkling)
- 1/4 C white cooking wine
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- Pinch of red pepper flakes (if desired--adds a kick)
- 1 tsp. xanthan gum (optional, but helps with texture)
- 1 T arrowroot starch
Nutrition
(1/8TH RECIPE): 230 calories, 8 g carbs, 2 g fiber (6g net carbs), 15 g fat, 17 g protein
Directions
- 1. Preheat oven to 350 degrees.
- 2. In a large skillet, sautee the zucchini noodles, onions and mushrooms with butter until they all begin to release their water and soften.
- 3. Stir zucchini mixture, peas and turkey together until evenly distributed in a large bowl, then set aside.
- 4. Prepare sauce in the pan the turkey was cooked in (keeping the liquid). Add chicken broth, cream, wine and sour cream and whisk together.
- 5. Add in salt, pepper, garlic and onion powders, rosemary, thyme, red pepper, xanthan gum and arrowroot starch and again whisk. Bring to a boil over medium heat.
- 6. Add in one cup of shredded (not grated) parmesan and continue to whisk over medium heat until cheese melts and sauce becomes smooth.
- 7. Place the vegetable-turkey mixture into a 9x13 baking dish and pour sauce over the top. Lightly stir to assure the sauce gets mixed in well. Top the casserole with more shredded parmesan.
- 8. Bake on the middle rack for about 25 minutes or until mixture is hot and bubbly.
- 9. Allow casserole to cool for 10 minutes before serving. Enjoy!