Description
A fast, one-pan dinner with bright zucchini, warm spices, and lean turkey, perfect for busy weeknights.
Ingredients
Scale
- 500 g (1.1 lb) ground turkey (93% lean)
- 3 medium zucchini (450 g / 1 lb), cut into 1 cm (1/2-inch) rounds
- 1 medium onion (150 g / 5 oz), diced
- 3 cloves garlic (~9 g), minced
- 30 ml (2 tbsp) olive oil
- 15 g (1 tbsp) tomato paste or 200 g (7 oz) diced tomatoes
- 120 ml (1/2 cup) low-sodium chicken or vegetable broth
- 15 ml (1 tbsp) lemon juice
- 15 g (1/2 cup) fresh herbs (parsley or basil), chopped
- Salt and black pepper, to taste
- Optional: 120 g (1/2 cup) ricotta or Greek yogurt for garnish
Instructions
- Prep the vegetables and aromatics by trimming and slicing zucchini, dicing onion, and mincing garlic.
- Heat olive oil in a skillet over medium-high heat. Add ground turkey and cook until browned, about 5–7 minutes.
- Push turkey to the side, lower heat, and add the onion. Sauté until translucent, then add garlic for the last 30 seconds.
- Stir in tomato paste and cook for 1 minute. Add broth and scrape the pan to deglaze. Simmer for 2 minutes.
- Add zucchini, season with salt and pepper, and sauté for 4–6 minutes until tender-crisp.
- Finish by mixing in lemon juice and fresh herbs, garnishing with ricotta or yogurt if desired.
Notes
For a heartier meal, serve over grains or with a side salad. This dish can also be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg