Zucchini and Turkey Skillet Dinner
A no-fuss, easy and healthy weeknight meal.
Whew! March has been a whirlwind for us and I am FINALLY back to blogging. I spent most of March studying for a Dietetic Tech certification test that occurred on the 17th (I passed!) and now I finally have my weekends – and my evenings – to do what I really want to do which is cook and blog and maybe a little gardening (hopefully we’ll be more successful than last year). Thank goodness for quick and healthy dinners that are easy to prepare like this Zucchini and Turkey Skillet.
Yes, yes, I realize it’s a little early in the year for a zucchini recipe but zucchini is a vegetable you can find year round, and it’s relatively cheap and consistent in quality. Plus, zucchini really IS a no-fuss veggie. It’s easy to cut and you don’t have to peel it; just scrub, slice and go!
This Zucchini and Turkey Skillet is…
- Fairly low in calories if you choose lean ground turkey and be sensible about the portion of rice or pasta you serve it over.
- High in lycopene which is an antioxidant and a cancer fighter. Did you know that it’s easier for your body to absorb the lycopene in cooked and canned tomato products than it is for fresh tomatoes?
- A decent source of fiber. Serve it over brown rice, quinoa, or whole grain pasta for even more fiber.
- Extra-easy to make
- This recipe really is fail-proof; the only cooking tip I have is not to overcook the zucchini so that it is flimsy and mushy. Firm is what you are going for here so as soon as the zucchini becomes a little tender, yet still firm, turn off the heat!
Are you extra busy this week? You can still eat healthy even if you have limited time for meal prep. Try this quick and healthy Zucchini and Turkey Skillet Dinner this week.
Peace, love and good eats; from our empty nest to yours.
Mr. ENs Take on This Recipe: “I really like this. We should eat zucchini more often….. Let’s make zucchini muffins with the leftover zucchini. (Side note: Mr. EN is always, ALWAYS seeking baked goods – that he can butter up – of any kind. 😉)
Trending in the EN Kitchen: Hunts No Salt Added, Diced Tomatoes with Basil, Garlic and Oregano purchased at our local Meijer Store.
Zucchini and Turkey Skillet
Yield 2 Servings
- Non-stick cooking spray or 1-2 teaspoons olive oil
- ½ pound lean ground turkey
- 1 small onion, peeled and chopped
- 1 (14.5 oz.) can no-salt added, diced tomatoes with basil, garlic and oregano (Italian-style)
- ½-1 teaspoon Italian seasoning – use the full teaspoon if you really like Italian flavors
- 3/4 teaspoon garlic powder or two fresh garlic cloves, minced
- ¼ teaspoon ground black pepper
- 2-3 medium zucchini, sliced and halved
- Optional – fresh chopped parsley, basil, or green onion
- Optional – salt to taste
- Spray a large non-stick pan with cooking spray, or heat olive oil in pan until hot.
- Brown turkey and chopped onion over medium heat until turkey os cooked through and onion is soft; about 10 minutes.
- Add the canned tomatoes with juice, Italian seasoning, garlic powder or fresh garlic, and pepper. Simmer over medium heat, about 10 minutes.
- Add chopped zucchini, stir to combine, and cook 5 minutes more, or until the zucchini is tender but NOT mushy. Taste and if needed, add a little salt.
- Serve over hot cooked pasta, rice or quinoa (1 cup each).
- Analysis is for canned tomatoes without salt and does not include the cooked rice, pasta, or quinoa.
Serving Size 1 1/2-2 cups
Amount Per Serving
% Daily Value
Total Fat 7 g
Sodium 183 mg
Total Carbohydrates 12 g
Dietary Fiber 4 g
Protein 18 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.