1/2 c Onion; chopped
2 Cloves garlic; minced
1 cn Tomato sauce; (15 ounce)
1 tb Cornstarch
1/2 ts Salt
1/2 ts Pepper
1/2 ts Dried basil; crushed
1/2 ts Dried oregano; crushed
1/2 ts Dried parsley flakes
3 c Halved zucchini slices
2 lg Tomatoes; chopped
4 c Cubed cooked turkey
Biscuit Topper; recipe
-follows
Water
1 tb Grated Parmesari cheese
In a large saucepan cook onion and garlic in a small amount of water until
tender; drain. Stir in tomato sauce, cornstarch, salt, pepper, basil,
oregano and parsley flakes. Cook and stir until thickened and bubbly. Add
zucchini and tomatoes. Bring to boiling; reduce heat. Cover and simmer 5
minutes. Stir in turkey. Turn into a greased 2-quart casserole; top with
Biscuit Topper. Use a fork to mark the topper into 6 -wedges. Brush with
water and sprinkle with cheese. Place on a baking sheet. Bake in a
450-degree oven 15 to 20 minutes or until golden. Makes 6 servings.
BISCUIT TOPPER. In a medium mixing bowl stir together 11/2 cups packaged
biscuit mix, 1/3 cup milk and 1 ounce part-skim mozzarella cheese, cut into
1/4 -inch cubes, until moistened. On a lightly floured surface, knead dough
8 times. Pat or roll into a circle the same diameter as a 2-quart casserole
(about an 8 inch circle).
Lansing State Journal
Yields
1 Servings