1 lb (454 g) zucchini
8 oz (227 g) cream cheese at room temperature
2 large eggs
1/2 tsp (2.5 ml) sea salt
2 Tbsp (30 ml) minced green onion tops
2 lb ground turkey
2 large eggs
1/2 cup finely chopped onion
3/4 tsp sea salt
1 Tbsp chopped fresh sage or 1 tsp. (5 ml) dried sage leaves
1/2 cup freshly grated Parmesan cheese
1/4 tsp freshly grated nutmeg
Freshly ground black pepper
Preheat the oven to 350 F (175 C).
To make the zucchini topping: Trim the zucchini and shred finely. Place in a sieve to drain.
Place the cream cheese in a medium bowl and beat with an electric mixer until smooth. Beat in the eggs,one at a time. Beat in the salt and green onion. Squeeze any remaining water out of the zucchini with your hands and stir into the bowl.
To make the turkey: In a large bowl, mix the turkey, eggs, onion, salt, sage, cheese, nutmeg, and pepper to taste until well-blended. Pat into a 8 x 8-inch (20 x 20-cm) baking dish.
Bake for 15 minutes. Remove from the oven and let sit for 10 minutes. Hold a pot lid firmly on the meat and tip the pan to pour out any accumulated juices. The cake will have shrunk from the sides of the pan,and this is fine.
Spread with the zucchini mixture and bake for 30 minutes longer. Let sit for at least 15 minutes before cutting.
- 2 g
- 0.5 g
- 14 g
- 11.7 g