Zucchini and Turkey Skillet
Author Chris at Empty Nest Eats, adapted from CA Harvest of the Month
Yield 2 Servings
Ingredients
- 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
Instructions
- 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).
Notes
- Analysis is for canned tomatoes without salt and does not include the cooked rice, pasta, or quinoa.
Amount Per Serving |
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Calories 175 |
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% Daily Value |
Total Fat 7 g | 11% |
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Sodium 183 mg | 8% |
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Total Carbohydrates 12 g | 4% |
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| Dietary Fiber 4 g | 16% |
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Protein 18 g | 36% |
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Recipe by Empty Nest Eats at https://emptynesteats.com/zucchini-and-turkey-skillet/