Description
A hearty yet healthy skillet dish combining ground turkey and zucchini with a touch of Parmesan cheese, perfect for quick meals any day of the week.
Ingredients
Scale
- 1 pound ground turkey
- 2 medium zucchinis
- 1 tablespoon olive oil
- 1/2 medium onion
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Peel and finely chop the onion, add to the skillet, and sauté until soft and translucent, about 3-4 minutes.
- Peel and mince the garlic, then add it to the skillet, cooking for about 30 seconds until fragrant.
- Crumble in the ground turkey, breaking it apart as it cooks, stirring occasionally for 6-8 minutes until browned and no longer pink.
- Wash the zucchinis, trim the ends, cut them lengthwise, and slice into half-moon shapes about 1/4 inch thick.
- Add the sliced zucchini to the skillet and stir well; cook for an additional 4-5 minutes to soften while retaining some crunch.
- Sprinkle in the oregano, salt, pepper, and red pepper flakes, then pour in the chicken broth. Stir to combine and let simmer on low heat for 3-4 minutes.
- Once zucchini is tender, sprinkle Parmesan over the mixture and stir until melted. Taste and adjust seasoning as needed.
- Serve immediately, garnishing with extra Parmesan if desired.
Notes
For best results, use lean ground turkey (85/15 mixture) and avoid overcooking zucchini to retain its crunch. Adjust seasoning based on broth saltiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg