Vegetable kugel casserole with turkey

Juicy and tender casserole made from fresh vegetables: zucchini, carrots and potatoes with dietary turkey meat is an excellent solution for a summer lunch or dinner. Nutritious, light and tasty!

Ingredients

• Turkey fillet - 300 Grams
• Potatoes - 3 Pieces (medium size)
• Carrots - 1 Piece (not too large)
• Zucchini - 1 Piece (young)
• Eggs - 3 Pieces (if large, two are enough)
• Grated hard cheese - 70-100 grams
• Ground paprika - 2 Teaspoons
• Herb Blend - 1 Teaspoon (to taste)
• Black Pepper - To taste

Directions

1. Wash carrots, potatoes and zucchini, peel and cut into thin slices. Place vegetables in a deep bowl.
2. Grind the turkey fillet with onions in a blender or using a meat grinder, add to the vegetables.
3. Also add grated cheese, eggs, your favorite spices, and paprika. Season with salt and pepper and mix well.
4. Grease a muffin tin with a hole in the middle and sprinkle with breadcrumbs. Place the minced meat with vegetables in a baking dish and flatten the surface of the casserole.
5. Put the kugel in an oven preheated to 200 degrees and bake until the minced meat grabs and a light brown crust forms. Then reduce the heat to 160 degrees and bake the kugel until cooked through. Let the cooked casserole stand at room temperature for 7-10 minutes, then gently turn the dish over.
6. Serve the kugel warm, garnish with fresh vegetables and tomato sauce. Bon Appetit!