Ingredients:
1 cup uncooked elbow macaroni ( 4 ounces)
1 lb lean ground turkey
3/4 teaspoon garlic pepper seasoning, blend
3 medium zucchini, chopped ( about 3 cups)
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 (10 ounce) containers refrigerated low fat alfredo sauce
1/4 cup Italian style breadcrumbs
2 tablespoons grated romano cheese
1 teaspoon margarine or 1 teaspoon butter, melted
Directions:
Heat oven to 350 F.
Spray 2-1/2 quart casserole with nonstick cooking spray. Cook macaroni to desired doneness as directed on package. Drain.
In large nonstick skillet, cook and stir turkey and garlic pepper blend over medium high heat 6 to 8 minutes or until turkey is no longer pink.
Add cooked macaroni, zucchini, basil and Alfredo sauce; mix well. Spoon mixture into sprayed casserole.
In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
Bake 30 to 40 minutes or until thoroughly heated.
Servings: 5
Time preparation: 25 min.
Time total: 65 min.