Description
This Low Carb Ground Turkey and Zucchini Skillet is a flavorful and healthy one-pan meal that is easy to make and perfect for a quick weeknight dinner.
Ingredients
Units
Scale
Ground Turkey:
- 2 lbs lean or extra lean ground turkey
Zucchini:
- 2.5–3 lbs zucchini cut into thin slices
Onion:
- 1 medium onion finely chopped
Grape Tomatoes:
- 1 pint grape tomatoes cut in halves
Pesto:
- 3/4 cup pesto
Salt:
- 1/4 tsp salt
Parmesan Cheese:
- 2 tbsp Parmesan cheese grated
Oil:
- 1 tsp oil
Instructions
- Preheat skillet: Preheat a large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and cook for 3 minutes, stirring occasionally.
- Cook turkey: Add ground turkey and cook for 5-7 minutes, breaking into pieces and stirring.
- Add zucchini: Add zucchini, stir, and cook for another 3-4 minutes, stirring occasionally.
- Finish dish: Turn off heat, add tomatoes and pesto, then stir. Garnish with Parmesan cheese and serve as desired.
Notes
- Store: Refrigerate in an airtight container for up to 3 days. Do not freeze as zucchini do not freeze well. If this recipe is too much, cut it in half.
- Reheat: Reheat in a skillet with a splash of water while covered. Simmer on low, check and stir every 3 minutes until warmed through.
- Ground turkey: Use 1 lb of ground turkey meat for an even healthier skillet.
- Tomatoes: Regular tomatoes will work too, they just break down more.
- Parmesan cheese: It is best to use freshly grated Parmesan and not from a shaker. More flavor and healthier this way.
- Onion: Can be replaced with about 1 tbsp of onion powder or flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 356 kcal
- Sugar: 9g
- Sodium: 510mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 87mg
