Sformato di Verdure e Carne (Vegetable & Meat Casserole)

Our Friday night Dinner thanks to “the fashionista cook” We are set for dinner this Friday

the fashionista cook

Here’s another one skillet stovetop to oven dish I made the other night. This recipe is with ground turkey but it can be substituted with ground chicken, beef, pork or veal.  Courtesy of Lidia Matticchio Bastianich.

6 tablespoons extra virgin olive oil

2 small onions, thinly sliced

1 pound zucchini, diced

2 teaspoons kosher salt

1 1/2 pounds ground turkey

2 tablespoons tomato paste

1 1/2 cup white wine

2 fresh bay leaves

1 3/4 pound russet potatoes, peeled and very thinly sliced less than 1/4 inch

8 ounces low moisture mozzarella, shredded

1 cup grated Grana Padana or Parmigiano Reggiano

2 tablespoons unsalted butter at room temperature

Preheat oven 400f. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the onions and cook till slightly softened. About 3 minutes.

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Add the zucchini and teaspoon of salt and cook till tender. Using a slotted spoon…

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