This baked turkey fillet with zucchini and cheese is weeknight comfort at its best. Tender pounded turkey breast gets layered with juicy zucchini and tomatoes, spread with sour cream and blanketed in golden melted cheese. The vegetables release their juices as it bakes, so the dish stays rich and flavorful with no oil needed.
Ingredients
- 500 g (1.1 lb) turkey breast
- 1 zucchini
- 2 tomatoes
- 3 tbsp sour cream (20%)
- 100 g (3 1/2 oz) cheese, grated
- Salt and pepper to taste
Instructions
- Pound the fillet on both sides under plastic wrap, then season with salt and pepper.
- Layer the zucchini and tomatoes over the fillet, season lightly again, spread with sour cream and top with grated cheese.
- Bake at 180 C (350 F) for 40 minutes — cover with foil first, then remove the foil after 15 minutes.
- There will seem to be a lot of liquid in the dish, but the vegetable juices keep it rich and flavorful, and no oil is needed.
Tips
- Pound the fillet to an even thickness so it bakes through uniformly — about 1.5 cm is ideal. Allrecipes has a helpful guide to pounding poultry evenly.
- Do not be alarmed by the liquid in the baking dish — the vegetable juices keep everything moist and no oil is needed. If you love one-dish turkey dinners, try our Tender Baked Turkey Fillet with Vegetables and Cheese or the Cabbage and Ground Turkey Bake.
- Let the bake rest for 10 minutes before slicing so the cheese sets and the slices hold their shape. For a lighter side, pair it with our Creamy Zucchini Soup.
Nutrition
Per 100 g: 169.7 kcal | Protein 9.4 g | Fat 11.4 g | Carbs 7.6 g