Author: Kristen Barkley
A classic recipe made healthier by Dr. Brown!
- 3 Large zucchini
- 3 Large yellow squash
- 3 Tablespoons butter
- 3 Cloves garlic, minced
- 8 oz white button mushrooms, sliced
- ½ Teaspoon salt
- ⅔ Cup white wine
- 4 Cups turkey (or chicken) broth
- 1 Block 8 oz. manouri krinos cheese
- 3 Cups cooked (leftover) turkey or chicken shredded or diced
- 1 Cup finely chopped black olives
- 1-1/2 Cups diced small asparagus
- 1 Cup grated manchego cheese
- ¼ Cup grated romano cheese
- Salt And Pepper, to taste
- Extra broth for thinning
- ½ cup Hazelnut meal
- 1 t arrowroot powder
- Wash and spiral zucchini and squash noodles. Set on clean dish or paper towel and allow some of the water to drain from them. You can also roll up in a towel and ring out.
- In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms, asparagus and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms and asparagus for several minutes, or until the liquid reduces by half. Add squash and zucchini noodles.
- Sprinkle in one teaspoon arrowroot powder, then stir the mushrooms and asparagus around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
- Reduce heat to medium low. Cut manouri krinos cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, and the cheeses. Stir to combine, adding salt and pepper as needed.
- You want to make sure its not to dry but be careful not to add to much broth, the zucchini and squash hold extra water that will come out while cooking.
- Pour the mixture into a large baking dish and sprinkle the top with hazelnut meal and a little manchego cheese. Bake at 350° F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown
Adapted from the pioneerwoman.com