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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
