realistic recipes for a nutritious kitchen

Video: Turkey and Zucchini Skillet

YouTube Preview Image

Okay, so I’ve been fairly addicted to these “skillet” meals lately, but I’m telling you, once you make one you’ll see why.  It’s just one of the easiest ways to get good food on the table fast and this Turkey and Zucchini Skillet video will show you just what I mean.

This was one of those, “hungry-for-dinner-with-no-plans-in-mind” meals.  I came home on a Tuesday, opened the fridge and just pulled out what I had on hand.

I love this meal because really you are sitting down to a bowl of veggies mixed with a little lean protein but somehow it feels like a much heartier meal.  This is a good one to make when you feel like having a big bowl of comfort food but don’t want to break the “calorie” bank.

As always, use this recipe as a guide and adapt it to whatever you have hanging around in your fridge.  You could take this one a lot of different ways!

Turkey and Zucchini Skillet

Yield: Serves 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • .5 lb of extra lean ground turkey
  • 3 cloves of garlic
  • ½ onion, cut into half moons
  • 4 medium zucchini, cut into quarters then chopped
  • 3 tomatoes diced
  • 1 tbsp dried oregano
  • 1 tsp olive oil
  • Salt and pepper to taste

Directions:

Heat a large non-stick skillet over medium high heat and add a teaspoon of oil.  Once the olive oil is hot, stir in your onions and garlic along with a pinch of salt.  Let them go for about five minutes or so or until your onions are beginning to look translucent.

Using a rubber spatula, stir in your ground turkey be suring to break it up into small pieces.  You want to combine the ground turkey with the onions and garlic.  Let the turkey cook for five minutes or so before adding in your zucchini, tomatoes, oregano, and another pinch of salt and pepper.  Pop a lid on and allow to cook another five minutes or until your veggies are cooked to your desired tenderness!

Serve over a bed of spaghetti squash and top with some red pepper flakes and parmesan cheese.  Enjoy!!

Nutritional Analysis

Half of the recipe over one and a half cups of Spaghetti Squash:
Calories per serving: 256; Total Fat: 5.4g; Saturated Fat: 0.8g; Cholesterol: 55mg; Sodium: 108mg; Carbohydrate: 24.8g; Dietary Fiber: 5.3g; Sugars: 14.5g; Protein: 31.8g

Share This:

13 Responses to “Video: Turkey and Zucchini Skillet”

  1. #
    1
    Krista — October 14, 2008 @ 3:28 pm

    Hey Dani-

    Thanks for the inspiration! I was actually already cooking up some ground beef (with no real plan) and decided to check your site and voila – half and hour later I am eating a skillet meal over spaghetti squash!

    My favourite thing about this recipe is that all the ingredients are the staples that I normally have hanging around the house. I added in some extra veggies I had and was so happy to come out with a satisfying meal after going in with no plan.

    Much appreciated!

  2. #
    2
    jade — October 15, 2008 @ 4:04 am

    Serve with spaghetti squash looks splendid! But you know what? That would count only one dish but not a meal where I live. We need two more dishes (usually one green vegi, one egg/toufou) and soup to call it a meal. (You must have guessed where I live by now) A variety of skillet can be made out of it, such as using meat balls or chopped pork instead of turky, use cucumber instead of zuchinni, hot chili or a sprinkle of mixed nuts can be added…. thanks for the inspiration!

  3. #
    3
    Dani — October 15, 2008 @ 6:39 am

    Krista – Sounds like we had perfect timing;)!!

    Jade – Hmmm, where do you live?? Maybe China…. I’m not sure, but would love to know!

  4. #
    4
    Kaman — October 19, 2008 @ 3:34 pm

    Hi Dani, I tried this but since I didn’t have fresh tomatoes or zucchini on hand, I used diced canned tomatoes and red skin potatoes and celery instead. It was still really yummy though! Super fast and easy!

  5. #
    5
    Roni — October 19, 2008 @ 7:28 pm

    You are right, my kind of meal! :~)

  6. #
    6
    jade — October 20, 2008 @ 1:55 am

    Hi, Dani, you guessed near-I live in Taiwan. It’s as hot as SoCal this October. The temperature’s been above 80’s for two weeks. I had cold noodles with sesame sauce yesterday. Too hot to have anything else.

  7. #
    7
    Jameson — October 21, 2008 @ 4:31 pm

    Dani
    would it be ok to cook the turkey separately to get rid of all the juice?

  8. #
    8
    Dani — October 23, 2008 @ 6:53 am

    Kaman – Glad you liked it!!

    Roni – I thought it might be;).

    Jade – Wow, Tawain!! How cool is the internet?!

    Jameson – Yes, you could definitely do the turkey in a different pan, but let me first say that the extra lean turkey is so lean that it doesn’t let off to much liquid and practically no fat.

  9. #
    9
    GIGI — November 4, 2008 @ 4:51 pm

    HOW FUNNY – I just check an e-mail from a while ago… and it was this recipe… and oddly enough – this is exactly what I am having for dinner – even before watching the recipe! We are just on the same page!

  10. #
    10
    Shawna — February 9, 2009 @ 3:04 pm

    This is an awesome recipe. I tried spaghetti squash for the first time ever with this recipe and loved it! I made extra and leftovers are great mixed in with scrambled eggs the next day.

  11. #
    11
    Megan — May 29, 2012 @ 12:22 pm

    Maybe I’m missing something, but how in the heck are there 70 grams of carbs in this recipe, much less half of it?

    • #
      11.1
      Dani — May 29, 2012 @ 8:44 pm

      That was a misprint! thanks for pointing it out… I just updated the stats! You’ll notice that the carbs are waaaayyy less;)

  12. #
    12
    Cathy — January 10, 2014 @ 5:46 pm

    This was fabulous. I also added some green pepper strips and rinsed garbanzo beans and a handful of quina since I had extra. Sooooooo good! Froze the leftovers!

Leave a Comment





Current ye@r *