Ingredients
1 tablespoon olive oil
1 pound lean ground turkey (93/7 or 96/4)
1 small yellow onion, diced
3 cloves garlic, minced
2–3 medium zucchini, diced (about 4 cups)
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon tomato paste
1/2 cup chicken broth (or vegetable broth)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Optional: 1/4 cup shredded Parmesan cheese for serving
Instructions
1. 1. Heat a large skillet or Dutch oven over medium-high heat. Add olive oil and let it shimmer.
2. 2. Add ground turkey, breaking it up with a spoon. Cook until browned and no pink remains, about 5-7 minutes. Drain excess fat if needed.
3. 3. Push turkey to one side of the pan. Add diced onion to the empty side and cook until softened, about 3-4 minutes. Add minced garlic and cook 1 minute more until fragrant.
4. 4. Stir turkey, onion, and garlic together. Add diced zucchini, dried oregano, dried basil, salt, and pepper. Stir well.
5. 5. Pour in undrained diced tomatoes and chicken broth. Add tomato paste and stir until dissolved. Bring to a gentle simmer.
6. 6. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until zucchini is tender-crisp.
7. 7. Remove lid, stir, and adjust seasoning if needed. Garnish with fresh parsley. Serve immediately with optional Parmesan cheese.
Notes
For a spicier version, add red pepper flakes with the garlic. To make it heartier, stir in cooked quinoa or rice during the last few minutes. Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten-free, dairy-free option
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 290
- Sugar: 8g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg