Description
This delicious turkey and vegetable skillet is a healthy option packed with flavors.
Ingredients
Scale
- 2 Tbsp extra virgin olive oil
- 1 lb lean ground turkey
- 2 medium zucchini, diced (or 1 large)
- 1 red bell pepper, diced
- ½ yellow onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 (15 oz) can diced tomatoes
- 1 (16 oz) can Great Northern beans, drained and rinsed (or cannellini or garbanzo beans)
- ½ cup shredded mozzarella cheese
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- ½ tsp kosher salt (more to taste)
- ½ tsp black pepper
- 1 squeeze lemon (optional)
- ½ cup fresh parsley, chopped (optional)
Instructions
- Heat a large skillet on medium heat. Add olive oil until heated. Add onion and red bell peppers and sauté until soft, about 3-4 minutes.
- Add the garlic until fragrant, about 30 seconds. Add the turkey and seasonings. Break apart the meat with a wooden spoon or masher. Cook until the turkey is cooked, about 6-8 minutes.
- Stir in the tomato paste. Add the can of tomatoes and zucchini. Bring to a boil, reduce the heat, cover, and cook for 5-7 minutes, until zucchini is fork-tender.
- Add the can of drained and rinsed white beans and cheese and cook another 1-2 minutes. Top with lemon juice and parsley. Give it a taste and add salt as needed.
Notes
- This dish can be served with rice or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg