Nutrition per serving may change if servings are adjusted.
1 cup uncooked brown rice
1½ cups water
⅓ cup light cream cheese
½ cup fat-free milk
½ cup finely shredded Parmesan cheese (2 ounces)
1 teaspoon dried Italian seasoning, crushed
¾ teaspoon kosher salt
2 tablespoons olive oil
1 medium zucchini, trimmed, halved and thinly sliced
2 cups sliced button mushrooms
½ cup chopped onion
4 cloves garlic, minced
8 ounces turkey breast tenderloin, cut into thin-bite size strips
1 slice whole wheat bread, toasted and processed into crumbs, or ½ cup whole wheat panko bread crumbs
Snipped fresh Italian parsley (optional)
In a medium saucepan, combine rice with water. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until tender and liquid is absorbed. Remove from the heat. Add cream cheese; stir until combined. Let stand 5 minutes. Add milk, egg, half of the cheese, Italian seasoning, and salt to rice. Stir to combine; set aside.
Meanwhile, preheat oven to 375°F. In a large skillet, heat 1 tablespoon oil over medium heat. Add zucchini, mushrooms, onion, and garlic. Cook for 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Add zucchini mixture to rice mixture.
In the same skillet, heat 1 teaspoon oil over medium heat. Add turkey and cook for 4 to 5 minutes or until no longer pink, stirring occasionally. Add to rice mixture; stir until combined. Spread mixture evenly in a 2-quart au gratin or rectangular baking dish. In a small bowl combine bread crumbs, remaining Parmesan cheese, and remaining 2 teaspoons oil. Sprinkle over turkey mixture.
Bake, uncovered, about 20 minutes or until heated through and top is golden brown. If desired, top with parsley.