This turkey millefeuille recipe uses tasty zucchini and mushrooms for great flavor!

In a hot non-stick pan, add turkey; let cook. Once the turkey is cooked, add sea salt and pepper and set aside on a plate. In the same hot non-stick pan, add zucchini, a pinch of sea salt and pepper; let cook. Once cooked, set aside on a plate. Then, add grapeseed oil, mushrooms. When the mushrooms begin to tenderize, set aside on the plate. Lastly, again, in the same hot non-stick pan, add tomatoes, garlic, cumin, sea salt and pepper; stir well and let cook. Meanwhile, dress the serving plate. In order, layer turkey, mushroom, zucchini and continue layering until there are no more ingredients left. Then, drizzle plate with tomatoes. Ready to serve! 
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INGREDIENTS

7 Oz Turkey, thinly sliced
1 Cup Zucchini, thinly sliced
1/2 Cup Tomatoes, diced
1/2 Cup King erring mushroom
1 Tsp Cumin powder
1 Garlic clove, minced
1 Tsp Grape seed oil

DIRECTIONS

step #1

In a hot non-stick pan, add turkey; let cook. 

step #2

Once the turkey is cooked, add sea salt and pepper and set aside on a plate. 

step #3

In the same hot non-stick pan, add zucchini, a pinch of sea salt and pepper; let cook. 

step #4

Once cooked, set aside on a plate. 

step #5

Then, add grapeseed oil, mushrooms. When the mushrooms begin to tenderize, set aside on the plate. 

step #6

Lastly, again, in the same hot non-stick pan, add tomatoes, garlic, cumin, sea salt and pepper; stir well and let cook. 

step #7

Meanwhile, dress the serving plate. In order, layer turkey, mushroom, zucchini and continue layering until there are no more ingredients left. Then, drizzle plate with tomatoes. 

step #8

Ready to serve! 

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