I wanted to do something quick, easy, and different for dinner a few weeks ago, so I brought my dear friend Pinterest up on the ol' laptop and searched casseroles.I haven't made a good casserole in ages, thanks to being on the Cadida Diet and not being able to have any dairy besides goat's and sheep's cheeses. In case you didn't know it already, those ain't cheap my friends! I recently discovered Daiya Cheese thanks to my wonderful mother and Central Market. Its an almond based, non dairy cheese and so far, what I have used is DELICIOUS!
So, I had a few basic ingredients I wanted to use: zucchini, yellow squash, ground turkey, and pasta sauce. After looking around at different casseroles on Pinterest, I decided to give it a go. An Italian type pasta casserole with zucchini and squash had to be good, right? Oh BOY was I right! It turned out amazing!
While the meat was browning with the frozen seasoning mix (onions, red bell peppers, and green bell peppers) and with dried oregano, dried rosemary, a tiny pinch of sage and sea salt, I sliced the zucchini and squash
and put them in the dish (which I had sprayed liberally with olive oil), sprinkled Mrs. Dash Seasonings over it, and stirred to coat.
I layered the meat over the squash and poured pasta sauce over top. I usually buy Central Market Organics Garlic Lover's Sauce or Pasta Primavera as they have no added sugar in them.
Since my hubby can have normal cheese, I didn't incorporate my expensive cheese IN the casserole, I grated fresh Romano Pecorino over top and then I just put my Daiya Mozzeralla on half and the other half I put real mozzarella for him. I baked it, covered with foil, for 30 mins in an oven preheated to 350 degrees. If you like your cheese to be a little browned on top, put it back in the oven, uncovered, for about 5-10 minutes.
This is the pasta I used, (its gluten free, potato free, sugar free, etc.) my favorite salt free seasonings, and my Romano sheep's milk cheese that I use instead of Parmesan.
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