Turkey Zucchini Loaf (Gluten Free)

I'm not the only one who tries to sneak extra veggies into their food, am I? It's not because I don't like veggies. I love them. I do it because I love the extra nutrutional punch and bulk they add! It's a great way to extend and expand a meal.

Here's a recipe I just made to include some zucchini. For those of us with an over abundance of zucchini from the garden, it doesn't put a dent in truly using it, so I consider this an "end of the harvest" recipe. 

If you'd like this to be truly like a meatloaf, add an egg and 1/2 cup - 3/4 cup of breadcrumbs. I discovered it works just as fine without it, and I'm okay skipping out on those extra calories. 

Turkey Zucchini Loaves
makes 4 loaves

1lb ground turkey
1 cup shredded zucchini (squeeze as much water out as you can)
1 garlic clove, minced
1 Tbls Italian seasoning 
1/2 tsp salt
2 cups prepared pasta sauce (I use Wild Organics Tomato Basil Sauce)

Preheat oven to 350 degrees, and spray a dish with non-stick spray.

Mix all the ingredients together (except pasta sauce). Divide and shape into 4 equal sized loaves. Alternately, you can shape them into meatballs. Whatever shape floats your boat.

Place into prepared pan.

Pour sauce over turkey loaves.

Bake for 35-40 minutes or until loaves are cooked (internal temperature should read 165 degrees).

(5 Weight Watchers Points Plus)