Here’s another one skillet stovetop to oven dish I made the other night. This recipe is with ground turkey but it can be substituted with ground chicken, beef, pork or veal.  Courtesy of Lidia Matticchio Bastianich.

6 tablespoons extra virgin olive oil

2 small onions, thinly sliced

1 pound zucchini, diced

2 teaspoons kosher salt

1 1/2 pounds ground turkey

2 tablespoons tomato paste

1 1/2 cup white wine

2 fresh bay leaves

1 3/4 pound russet potatoes, peeled and very thinly sliced less than 1/4 inch

8 ounces low moisture mozzarella, shredded

1 cup grated Grana Padana or Parmigiano Reggiano

2 tablespoons unsalted butter at room temperature

Preheat oven 400f. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the onions and cook till slightly softened. About 3 minutes.

Add the zucchini and teaspoon of salt and cook till tender. Using a slotted spoon remove to a plate.

Add 1 tablespoon of oil to the skillet and then add the ground turkey. Cook and stir till it crumbles and browned, about 4 minutes.

Add the tomato paste and cook for 1 minute. Then the wine and bay leaves, bring to a simmer and cook till wine is reduced and saucy, about 5 minutes. Sir in the zucchini and onion mixture.

Toss the potato slices with the remaining 2 tablespoons of olive oil and the remaining teaspoon of salt in a bowl.

In a medium bowl toss the two cheeses together. To assemble, butter a large oval baking dish (4 quart in size) Layer the potatoes in the bottom.

Sprinkle with a third of the cheese, layer the turkey mixture on top and then the rest of the cheese.

Cover with foil, not letting the foil touch the cheese. Place on the bottom rack and bake for 20 to 30 minutes. Uncover and bake for another 15 minutes more till top is browned.