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1
Cut zucchini lengthwise into rather thin slices.
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2
Brush slices with olive oil and grill on both sides until softer and nicely charred.
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3
Transfer cooked slices onto kitchen paper to help absorb the oil.
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4
Sprinkle zucchini with salt and pepper.
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5
Chop onion finely and cook in 1 tablespoon olive oil until soft.
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6
Add minced garlic and cook for 1 more minute while stirring.
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7
Add ground turkey and fry, stirring from time to time and breaking the lumps, until nicely browned.
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8
Add salt, pepper, paprika powder and tomato paste, stirring thoroughly.
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9
Let cook for 1 or 2 minutes.
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10
Pour canned tomatoes into the pan.
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11
Add oregano and thyme and let sauce cook for about 10 minutes on low heat.
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12
Adjust taste again and add chopped parsley.
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13
In the meantime, preheat oven to 200 degrees C (390 degrees F).
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14
Mix together milk and cream cheese until smooth.
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15
Add salt, pepper and some nutmeg to taste.
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16
Add 1/3 of the grated cheese to this mixture.
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17
Lightly brush a casserole dish with olive oil.
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18
Cover the bottom of the pan with zucchini slices.
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19
Continue with a few tablespoons of the tomato-meat sauce, then a few tablespoons of the cream cheese mixture, then some zucchini slices again.
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20
Repeat until all ingredients are gone, ending with a tomato-meat sauce layer.
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21
Sprinkle the remaining cheese on top and cook for about 30 minutes or until golden brown.
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22
Serve with a green salad and bread.
