Summer Turkey And Vegetable Bake(Low-Fat)

• 1 1/2 lb. zucchini squash, cut into 1/4-inch thick slices
• 1 lb. ground turkey
• 1 c. chopped onion
• 2 cloves garlic, minced
• 1 c. uncooked instant rice
• 2 1/2 tsp. Italian seasoning, crushed and divided
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 c. low-fat cottage cheese
• 1 c. (4 oz.) shredded low-fat Mozzarella cheese
• 2 Tbsp. finely chopped fresh parsley
• 2 1/2 lb. tomatoes, peeled and cut into 1/2-inch slices
• 1 tsp. sugar
• 3 Tbsp. grated Parmesan cheese

1. To Microwave:
2. Arrange zucchini in 13 x 9-inch microwave-safe dish.
3. Cover with vented plastic wrap.
4. Microwave at High (100% power) 8 minutes or until tender, rotating dish halfway through cooking.
5. Drain zucchini slices on paper towels; cover with additional paper towels to absorb all liquid.

zucchini, ground turkey, onion, garlic, rice, italian seasoning, salt, pepper, lowfat cottage cheese, mozzarella cheese, parsley, tomatoes, sugar, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=541337 (may not work)