👩🍳 Instructions
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1
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
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2
Add the ground turkey to the skillet. Break it up with a spoon and cook, stirring frequently, until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary, though with lean turkey, this is often minimal.
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3
Stir in the minced garlic and red pepper flakes. Cook for another minute, until the garlic is fragrant, being careful not to burn it.
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4
Add the diced zucchini, canned diced tomatoes (with their liquid), and chicken broth to the skillet. Stir everything to combine.
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5
Bring the mixture to a gentle simmer. Reduce heat to medium-low, cover, and cook for 5-7 minutes, or until the zucchini is tender-crisp. Remove the lid and cook for another 2-3 minutes if there is too much liquid, allowing some to evaporate.
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6
Remove the skillet from the heat. Stir in 1/4 cup of grated Parmesan cheese until melted and well combined. Season with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed.
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7
Serve immediately, topped with additional Parmesan cheese if desired. For an extra protein boost, serve with a fried egg.
💡 Notes
This skillet meal is excellent for meal prep; store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. For a heartier meal, serve over quinoa or brown rice. Feel free to add other quick-cooking vegetables like spinach or bell peppers.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
35g
Total Fat
18g
Saturated Fat
6g
Carbs
10g
Fiber
3g
Sugar
4g
Sodium
580mg
Cholesterol
85mg
