POINTSŪ Value | 4 Servings | 8 Preparation Time | 25 min Cooking Time | 50 min Level of Difficulty | Moderate
1 serving cooking spray (5 one-second sprays per serving) 8 medium uncooked red potato(es), peeled and quartered 5 tsp olive oil, divided 1/4 cup fat-free evaporated milk 3/4 cup Kraft Free Shredded Mozzarella Cheese, or other brand, divided 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 1/2 cup onion(s), chopped 12 oz uncooked ground turkey breast 2 cup zucchini, or yellow summer squash, sliced 14 1/2 oz canned tomatoes, chunky pasta-style, undrained 6 oz canned tomato paste 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F. Coat an 8 1/2 X 11-inch baking dish with cooking spray. 2. Place potatoes in a large pot and fill with just enough water to cover potatoes. Boil until potatoes are tender, about 20 minutes. Drain potatoes and place back in pot. Add 2 teaspoons of oil, milk, 1/4 cup of cheese, and salt and pepper to taste. Mash until fluffy; set aside. 3. Meanwhile, heat a large skillet over medium-high heat. Add remaining tablespoon of oil and heat until sizzling. Add onion and turkey, and cook until meat is no longer pink, stirring occasionally, about 10 minutes; drain off any fat. Stir in squash, undrained tomatoes, tomato paste and 1/4 teaspoon of black pepper; bring to a boil. 4. Spoon turkey mixture into baking dish. Spread potato mixture over top of turkey mixture, covering it completely. Sprinkle with remaining 1/2 cup of cheese and bake until potato mixture is golden brown, about 30 minutes. Let stand 5 minutes before slicing into 8 pieces.
