my lavender blues

January 6, 2017

Zucchini & Turkey Coconut Milk Alfredo Bake

As I was binge watching some stand up with my coffee, as I do most mornings to start the day off right, Louis CK really pulled on a couple of my heart strings. (yes I realize that this isn’t always the norm, most start with a giant dose of depressing reality of current events, whereas I prefer a couple of big ol’ belly laughs)

“It doesn’t matter who is president when there is bacon in your mouth”.

And he’s got it right. Like, 100 percent. Whether he is full of 100 percent she-kaka or not, he’s on to something. And I’d like to think we are ALL in on this little secret. Food does breed comfort (see article that Vogue & I did) and it continues to breed comfort as long as we are willing to make the most of it. And in his case bacon is the key to true zen (or maybe in all cases, hence why there is vegan bacon out there).

So my goal here is to continue to cook meals that bring you comfort…. but with a little give, and a little take. The good with the bad. Someone recently told me, there isn’t a ying with out a yang.

Take now for example, I am currently sipping on green juice with a handful of M&M’s to take the edge off the crappy vegetable juice flavor. And then later I plan on going to the gym so I can treat myself to a big ol’ size of za.

Gotta slowly ease into these resolutions, and well, life currently.

Just like this meal. Gotta take the good with the bad, only the bad isn’t so terrible here. Zucchini & Turkey Coconut Milk Alfredo Bake.

Recipe Notes:

This recipe is so simple it basically does not need any noting. But I just can’t help myself sometimes.

You can use full fat coconut milk, but I wanted to lighten things up a wee bit.

Also, any cheese probably will work in this dish, so use whatever you have on hand! Don’t go out and buy if you have something perfectly useful already in fridge. This dish is about ease. And comfort. And ease basically breeds comfort. Also if you are needing a dairy free alternative I’m not 100 percent familiar with dairy replacements, but I assume this is one way that would actually make faux cheese taste better.

Slicing the zucchini into medallions for me was the easiest route. You can also layer this like you would a lasagna and slice zucchini into thin strips. But the medallions made this more of a casserole and easy for fridge open grubbing (as in, stand in front of your fridge and pick out pieces of leftovers with your fingers until your full).

**California garlic powder is different than regular garlic powder. I use this quite often in my recipes because it has all the good spices. It is just a blend, that I HIGHLY recommend. My father swears by it, and he’s basically a flavor king when it comes to seasoning. Seriously. There has never been a bland dish produced by this man. And I think him for my palate.

Zucchini & Turkey Coconut Milk Alfredo Bake
  • 5 zucchini, sliced into ⅙" medallions
  • 1 lb ground turkey
  • 1 yellow onion, diced
  • 2 tbsp olive oil
  • ¼ cup grated parmesan
Alfredo Sauce:
  • 1 can coconut milk (lite)
  • 1 tbsp flour (or corn starch, or anything to help thicken a little)
  • 1.5 cups finely shredded mozzarella
  • 2 tsp California Garlic Powder
  • Salt & Pepper to taste (I used roughly 1 tsp)
  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. Next toss your zucchini slices in 1 tbsp olive oil and spread out onto parchment paper (as well as you can). Sprinkle with some salt and place in oven for 10 minutes.
  3. Remove zucchini from oven and pat with paper towel (this will help remove moisture before baking). Let zucchini slices sit on paper towels until ready to use.
  4. In a medium pan over medium heat brown you ground turkey. Strain fat from ground turkey and set aside.
  5. In same pan if more fat is needed, add a little more olive oil and then place onions in pan over medium heat and cook until onions are translucent (about 7 minutes). Remove from pan mix into turkey and set aside.
  6. In same pan over medium heat add your coconut milk. Bring to a boil and then turn down to a simmer. Quickly whisk in flour or cornstarch.
  7. Next whisk in california garlic powder. Let simmer for about a minute or so.
  8. Remove from heat and whisk in mozzarella. Cheese will melt and then salt & pepper sauce to taste.
  9. In an 8x8 baking dish (roughly) lightly coat pan with alfredo sauce (just enough to coat bottom of pan)
  10. Sprinkle ⅓ of zucchini and top with ½ of ground turkey & onion. Pour on top ⅓ of alfredo sauce that is left.
  11. Repeat steps and layer w/ ⅓ of zucchini, the rest of ground turkey/onion and ⅓ of sauce.
  12. Place last layer of zucchini medallions and then rest of alfredo sauce. Sprinkle with the parmesan and then cover with foil.
  13. Place in oven for 30 minutes. Remove foil and let continue to bake for another 20 minutes.
  14. Remove from oven and serve warm.

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