This is a recipe I’ve been making for a couple of years now and it is one of my husband’s favorites. It’s clean eating, easy to make, and a fast clean up. It also reheats okay for leftovers!

Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes

Makes 4-5 servings

• 1 lb ground turkey (I like 97/3)
• 2 medium sweet potatoes, or one large one
• 2 small zucchini, or 1 large one
• 2/3 cup shredded Parmesan cheese
• 1-1/2 tsp garlic powder
• 1-2 tsp rosemary
• Olive oil
• Salt + pepper

• Preheat oven to 400 degrees.
• In a pan, break apart the ground turkey and season with salt and pepper + 1/2 tsp garlic powder. Brown until there is no pink left. Remove from heat and set aside.
• While the turkey cooks, peel and chop the sweet potatoes into large chunks. Add to a bowl and drizzle some olive oil over the top, about a tablespoon. Add the remaining garlic powder and sprinkle some rosemary over the top layer. Stir or toss to coat.
• In a greased 9×13 baking dish (I use olive oil spray), add the sweet potatoes and bake for 20 minutes.
• While the sweet potatoes bake, chop the zucchini into quarters and add them to the bowl. Drizzle a little more olive oil over the top and add remaining rosemary (about 1 tsp), salt, + pepper. Toss to coat.
• Add the ground turkey and zucchini to the sweet potatoes after they have baked for 20 minutes. Stir to combine. Add Parmesan cheese on top.
• Bake for 10 more minutes.
• Let cool for 5-10 minutes and serve hot. *Warning* Sweet potatoes will be very hot.

• Truthfully, I probably use more than 2/3 cup of Parmesan cheese. I like a nice layer on top, so add as much or as little as you like.
• I have subbed shredded mozzarella when the store was out of Parmesan, and it worked alright. Because it’s a softer cheese, it doesn’t coat or stick as nice as Parmesan, but you can definitely sub it if you need to.
• The original recipe calls for the zucchini to be baked with the sweet potatoes and ground turkey for 10 minutes before adding the cheese and then baking an additional 10 minutes. I personally find that to be too long, as the zucchini becomes a little soggy and watery. This is a preference, so if you want to cook it longer, you certainly can.

When I make this, my husband and I usually make it through a little more than half the pan (he always goes back for seconds). It is a light, yet filling dish. Even though it’s only three main ingredients, everything fills you up nicely. We have this pretty much weekly in the fall and winter, and I even toss it in the mix a few times during the warmer months because it’s such a favorite.

It is gluten free and could be dairy free if you remove the cheese from the top.

If you try it and love this recipe, be sure to share and tag me on Instagram @minnesotamillennialmom and don’t forget to share the recipe with a friend you think would also enjoy it!