Instructions: In a large saucepan cook onion and garlic in a small amount of water until tender; drain. Stir in tomato sauce, cornstarch, salt, pepper, basil, oregano and parsley flakes. Cook and stir until thickened and bubbly. Add zucchini and tomatoes. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in turkey. Turn into a greased 2-quart casserole; top with Biscuit Topper. Use a fork to mark the topper into 6 -wedges. Brush with water and sprinkle with cheese. Place on a baking sheet. Bake in a 450-degree oven 15 to 20 minutes or until golden.

Makes 6 servings.

BISCUIT TOPPER. In a medium mixing bowl stir together 11/2 cups packaged biscuit mix, 1/3 cup milk and 1 ounce part-skim mozzarella cheese, cut into 1/4 -inch cubes, until moistened. On a lightly floured surface, knead dough 8 times. Pat or roll into a circle the same diameter as a 2-quart casserole

(about an 8 inch circle).

Lansing State Journal

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