This tender baked turkey fillet is topped with zucchini, tomato, and a blanket of melted cheese — juicy, colorful, and completely fuss-free. As the vegetables bake, they release their juices and keep the turkey moist, so no added oil is needed. It is a wholesome one-dish dinner the whole family will enjoy. For more turkey ideas, try our homemade turkey sausages or zucchini and turkey casserole with garlic and dill.
Ingredients
- 500 g (1.1 lb) turkey breast fillet
- 1 small zucchini, sliced
- 2 tomatoes, sliced
- 3 tbsp sour cream, 20% fat
- 100 g (3.5 oz) cheese (e.g. cheddar), grated
- Salt and black pepper to taste
Instructions
- Pound the turkey fillet on both sides under plastic wrap; season with salt and pepper.
- Top each fillet with zucchini and tomato slices; season lightly again.
- Spread with sour cream and sprinkle generously with grated cheese.
- Bake at 180C (350F) for 40 minutes – cover with foil for the first 15 minutes, then uncover.
- The vegetables release juice as they bake, keeping the dish moist and flavorful without any added oil.
Tips
- Pound the fillets to an even thickness so they cook at the same rate.
- Cover with foil for the first 15 minutes to lock in moisture, then uncover so the cheese turns golden.
- Let the dish rest 5 minutes before serving so the juices redistribute. Check the USDA guidelines for safe turkey cooking temperatures.
Nutrition
Nutrition per 100 g: 88.4 kcal | Protein 10.1 g | Fat 4.4 g | Carbs 2.6 g
Our stuffed zucchini boats with meat and cheese make another easy vegetable-packed dinner.