1. Place the croutons in a greased 12 x 7 1/2 x 2-inch baking dish; set aside. 2. In skillet cook onion and garlic in hot oil. Add eggplant, pepper, and zucchini. Cook and stir 5 minutes. 3. Add tomatoes and mushrooms; cook 1 minute. 4. Stir in remaining ingredients, *EXCEPT* cheese. Cook 1 minute. 5. In same baking dish, layer 1/2 cup cheese, half of turkey mixture, 1 cup cheese, then remaining turkey. 6. Bake, covered, in 350 degree Fahrenheit oven for 30 minutes. 7. Top with remaining cheese. Bake 10 minutes. 8. Let stand 5 minutes. This recipe was submitted by Ms. Sloboden to Better Homes and Garden Magazine, issue unknown. Recipe by: Kayleen L. Sloboden, Puyallup, Wash. Posted to MC-Recipe Digest V1 #925 by KHudson123@aol.com on Nov 26, 1997
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 69 (56%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 304.1mg||10 %|
|Potassium 42.6mg||1 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 10.6g|
|Protein 1.8g||3 %|
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Calories per serving: 124
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