1-1/2 cups long-grain rice
2-1/2 cups fat-free chicken broth
3 small zucchini, sliced
2 tbsp. olive oil, divided
1 red bell pepper, seeded, chopped
1 red onion, peeled, chopped
1 lb ground turkey breast
2 tsp. chopped garlic
2 tsp. chopped fresh rosemary
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 (1.2 oz pkg) onion gravy mix
1/2 cup low-fat sour cream
4 oz crumbled goat cheese
1/2 cup pitted Kalamata olives

Heat oven to 400°F.

Prepare rice as directed, substituting the broth for water. Set aside.

In a skillet over medium-high heat, cook zucchini in 1 a tablespoon of oil for 4 minutes. Remove from pan.

In the same pan, cook peppers and onions in remaining oil for 3 minutes. Add turkey and garlic. Cook for 5 minutes or until turkey is browned. Add next 3 ingredients and 2 cups water.

Increase heat to high, bring to boil. Reduce heat to medium, simmer for 2 minutes, or until thickened. Remove from heat.

Stir in sour cream. Spoon 1/2 rice into casserole dish that has been sprayed with cooking spray. Top with 1/2 each turkey mix, zucchini, goat cheese and olives. Repeat layering.

Bake for 15 minutes or until heated through.

Submitted by: Sherry Monfils