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Gluten Free Turkey Parmesan and Roasted Zucchini

Course Entree
Cuisine Healthy, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 lb turkey breast, butterflied and pounded flat
  • 1/2 package Tinkyada rice spaghetti
  • 2 each large zucchini, sliced on an angle
  • 1 as much as you want Parmesan cheese, who am I to tell you how much cheese to add!?
  • 1 same thing! marble cheese, grated...again add as much as you want!
  • 4-6 tbsp vegetable oil, for the turkey, and zucchini
  • 2 cups your favorite tomato sauce
  • 3 fl oz. basil, chiffonade

Breading

  • 1 cup rice flour
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili flake
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano

Instructions

  1. mix together breading ingredients and coat the butterflied turkey breast well.

  2. Heat up 2-3 tbsp of vegetable oil in a large pan.  Once the oil is just below smoking shake off the excess breading on the turkey and add into the pan.  Make sure there is enough oil in the pan to absorb the breading.  You can burn the breading if there isn't enough oil.

  3. Cook for 2-3 minutes per side until the turkey is nice and brown.  Set aside and top with half of the tomato sauce and as much cheese as you want!

  4. Cook the spaghetti according to the directions on the box.  Drain, cool, and set in a casserole dish.  Mix in the other half of tomato sauce and mix in some chopped basil.

  5. for the zucchini, toss with vegetable oil, salt, pepper, and lots of Parmesan cheese, lay flat on a well sprayed baking sheet and cook in a 425 degree oven for 8-10 minutes, flipping half way through.  When done, take out and layer the zucchini on top of the spaghetti

  6. Top with the turkey and broil in the oven on high for 5 minutes, or until the cheese has melted and become slightly crispy.  Serve!