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Turkey Burgers with Carrot & Zucchini

1 lb. ground turkey
1 carrot, shredded
1 small zucchini, shredded
1 Tbsp. Halladay's Italian Mushroom or Garlic Tomato Basil Seasoning

Preheat oven to 350˚F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

SIMILAR RECIPES
Garlic & Rosemary Turkey Burgers

Garlic & Rosemary Turkey Burgers

1 lb. ground turkey


1 carrot, shredded
1 small zucchini, shredded
½ cup mushrooms, chopped
1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

Preheat oven to 350˚F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Family-Style Meatball Fondue

1 small zucchini, shredded


1 lb. ground turkey
½ cup onion, finely diced
1 egg
1 Tbsp. olive oil
8 oz. mushrooms, finely diced
2 to 3 Tbsp. Halladay's Garlic Tomato Basil Seasoning
2 cups marinara sauce added to ¼ cup water
1 cup mozzarella, shredded
Baguette or bread of choice, thinly sliced and toasted

Preheat oven to 400˚F. Combine first 7 ingredients; form into small meatballs and arrange on a baking sheet. Bake until fully cooked, about 12 minutes. Meanwhile, simmer marinara sauce over medium heat for 5 minutes. Add meatballs to a casserole dish; top with sauce and cheese. Broil until cheese is hot and bubbly. Serve with bread.

Zucchini and Pasta Salad

1 ½ lbs. small zucchini, thinly sliced


1 (12 oz.) box pasta of choice, cooked and cooled
2 cups cherry tomatoes, halved
½ cup Kalamata olives, halved
1 cup crumbled feta cheese
½ cup slivered almonds or walnuts, toasted (optional)
⅓ cup olive oil
3 Tbsp. lemon juice
1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Combine all ingredients; salt and pepper to taste. Let chill.

Zucchini and Ricotta Roll-Ups

1 cup ricotta


1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
3 small zucchinis, cut into 1/4-inch thick lengthwise strips
2 Tbsp. parmesan, grated

Heat a gas grill or grill pan to high. Place zucchini strips on grates and grill, covered until well browned and limp, 3-4 minutes per side. Transfer to a cooling rack. Combine ricotta and seasoning; season with salt and pepper. Spread a heaping teaspoon of ricotta over one side of each zucchini strip and roll and sprinkle with parmesan. Transfer to a lightly greased baking sheet and brown under broiler, about 1 minute.