Description
A quick and flavorful one-pan meal featuring juicy ground turkey and tender zucchini, perfect for weeknight dinners.
Ingredients
Scale
- 450 g (1 lb) ground turkey (93% lean)
- 2 medium zucchini, sliced into 1 cm (1/2-inch) rounds
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced (optional)
- 1 can (400 g / 14 oz) diced tomatoes, drained
- 120 ml (1/2 cup) low-sodium chicken or vegetable stock
- 15 ml (1 tbsp) tomato paste
- 30 g (1/4 cup) grated Parmesan or 60 g (1/4 cup) ricotta (optional)
- 10–15 ml (2–3 tsp) olive oil
- 5 g (1 tsp) kosher salt
- 2 g (1/2 tsp) black pepper
- 1/2 tsp dried oregano or 1 tbsp fresh chopped basil
Instructions
- Ready the vegetables and aromatics by dicing the onion, mincing the garlic, dicing the bell pepper, and slicing the zucchini.
- Heat olive oil in a 30 cm (12-inch) skillet over medium-high heat and brown the ground turkey until no longer pink.
- Push the turkey to one side and sauté the diced onion and bell pepper until translucent.
- Add the zucchini and tomatoes, and stir in the tomato paste.
- Pour in the stock and scrape up the browned bits, then bring to a simmer.
- Remove from heat and stir in the cheese (if using) and finish with the lemon juice or vinegar before serving.
Notes
Ensure not to overcrowd the pan when browning the turkey to prevent steaming. Can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2.5g
- Protein: 33g
- Cholesterol: 85mg