1 Tbsp. Hill Country Fare Canola Oil
1 lb. H-E-B Ground Turkey Breast
1 tsp. italian seasoning
6 H-E-B Select Grilled Eggplant Slices
2/3 c. H-E-B Tomato Basil Sauce
1 c. H-E-B Shredded Fat Free Mozzarella Cheese
1 1/2 c. shredded zucchini squash
3 thin slices red onion, rings separated
6 green bell pepper round slices
Heat the oven to 450°F. Line a large baking sheet pan with foil and set aside.
Heat a heavy bottom skillet over medium heat for 2 minutes. Add the canola oil, ground tu
rkey and Italian seasoning and stir-fry the meat until it is browned (about 5 minutes). S
et the cooked turkey in a small bowl.
Place the 6 eggplant slices on the prepared baking sheet and spread on 1 Tablespoon tomato
basil sauce. Layer 2 Tablespoons of shredded cheese, 2 Tablespoons cooked turkey, 1/4 cu
p shredded zucchini, 2 – 3 onion rings, a bell pepper round slice, 2 more Tablespoons cook
ed turkey, 1 Tablespoon spoon tomato basil sauce and 2 more Tablespoon shredded cheese ove
r each egg plant slice.
Bake the pizza stacks on the center oven rack for 12 minutes or until the cheese melts.
Calories: 260, Total Fat: 9g, Saturated Fat: 2g, Cholesterol: 65mg, Sodium: 420mg, Carbohy
drates: 17g, Dietary Fiber: 4g, Sugar: 7g, Protein: 25g
Healthy Cooking from H-E-B