Description
Tired of the same old dinner routine? This sizzling turkey and zucchini skillet is ready in 30 minutes and will have everyone asking for seconds. No boring meals allowed!
Ingredients
Scale
- 1 lb (454g) lean ground turkey
- 2 medium zucchini (about 1 lb/454g), diced into ½-inch cubes
- 1 medium yellow onion (about 1 cup/160g), finely diced
- 3 cloves garlic (about 1 tablespoon/9g), minced
- 1 red bell pepper (about ¾ cup/115g), diced
- 2 tablespoons (30ml) olive oil, divided
- 1 teaspoon (5g) salt, or to taste
- ½ teaspoon (2g) black pepper
- 1 teaspoon (2g) paprika
- ½ teaspoon (1g) dried oregano
- ¼ teaspoon (0.5g) red pepper flakes (optional)
- 1 can (14.5oz/411g) diced tomatoes, with juices
- ¼ cup (15g) fresh parsley, chopped
- ¼ cup (25g) grated Parmesan cheese (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Add ground turkey to the skillet, breaking it apart with a wooden spoon. Season with half the salt, pepper, and paprika. Cook for 5-7 minutes until well-browned with no pink remaining.
- Push turkey mixture to one side and add remaining tablespoon of olive oil. Add diced zucchini and bell pepper. Let cook undisturbed for 1-2 minutes, then stir to combine with turkey. Add remaining seasonings.
- Cook vegetables and turkey together for 3-4 minutes until zucchini is tender-crisp and bell pepper has softened slightly.
- Add diced tomatoes with their juices, stirring to combine. Reduce heat to medium-low and simmer for 5-7 minutes to allow flavors to meld.
- Taste and adjust seasonings. Remove from heat, stir in chopped parsley, and sprinkle with Parmesan cheese if desired. Serve immediately.