This Turkey and Zucchini Skillet is a super straightforward, small-carb, 1-pan, 7 days evening food that is great for family members or as recipe to include to your food-prep.
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TURKEY ZUCCHINI SKILLET RECIPE
1 pound floor turkey
4-5 cloves of garlic, chopped
1 onion, chopped
4 small-medium zucchini, cut into quarters then chopped
2-15 ounce cans of diced tomatoes
1 heaping tablespoon Italian seasoning
1 tablespoon olive oil
Salt and pepper to flavor
Parmesan cheese and purple pepper flakes (*optional toppings)
Heat a massive non-stick skillet in excess of medium warmth and incorporate oil. The moment the olive oil is very hot, stir in your onions and garlic alongside with a pinch of salt. Let them prepare dinner for a few minutes or so or until eventually your onions are fragrant and beginning to glance translucent.
Drive all the veggies to one side of the pan and then utilizing a wooden or rubber spatula, stir in your floor turkey. Time the turkey with some salt and pepper be sure to crack it up into compact parts.
Once the turkey has shed it truly is pink color, start off to combine the floor turkey with the onions and garlic.
Add in zucchini, oregano, a little additional salt and pepper, and tomatoes. Give it a good mix and make it possible for almost everything to simmer for 15-30 minutes based on how tender you like your zucchini.
Serve more than a mattress of spaghetti squash (or pasta, rice, cauliflower rice, and so on) and top with some crimson pepper flakes and parmesan cheese. Appreciate!
Vitamins and minerals for 1/4th of recipe: Energy: 279 Whole Fats: 11.6g Saturated Excess fat: 3.5g Cholesterol: 80mg Sodium 138mg, Carbohydrate: 19g Dietary Fiber: 3.5g Sugars: 10.2g Protein: 25.6g
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