Italian Turkey Vegetable Skillet
User Reviews
5
Italian Turkey Vegetable Skillet
Description
This recipe blends lean ground turkey with fresh zucchini and yellow squash that are quartered and cut into chunks. The squash is first browned on a hot skillet to develop a slight caramelized surface, adding texture and flavor. Ground turkey is cooked with diced onion and pressed fresh garlic, then seasoned with garlic powder, oregano, salt, pepper, and paprika. Fire roasted tomatoes including their juices add a robust, slightly smoky tomato base that simmers gently to meld flavors.
The spinach is stirred in last, wilting quickly to add a fresh green component with tender leaves. The overall dish yields a mix of textures from the soft tomato sauce, tender vegetables, and crumbly turkey. The seasoning provides herbal notes and savory depth without overwhelming heat.
This skillet meal can be served over pasta or spaghetti squash for a complete dinner or enjoyed on its own. It balances protein with plenty of vegetables, making it suitable for a nutritious weeknight option. The flavors and components create a simple, wholesome skillet dish that showcases seasonal produce and lean meat.
Ingredients
- 1 pound zucchini
- 1 pound yellow squash
- 1.5 pounds ground turkey lean
- 1/2 onion diced
- 2 tbsp olive oil
- 4 cloves garlic pressed, fresh
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon oregano dried
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 14.5 ounces fire roasted tomatoes (1 can) not drained
- 3 cups spinach fresh baby
Instructions
- Quarter each zucchini and squash, then cut into chunks.
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Once hot, add the zucchini and squash to the skillet. Let cook on the first side 2-3 minutes or until the side facing the skillet browns. Flip the squash and cook on the other side 1-2 minutes. Remove from skillet and set aside.
- Reduce the heat to medium. Add the ground turkey, diced onion, and fresh garlic to the skillet and cook for 5-8 minutes, or until the turkey is no longer pink (165˚F) stirring and breaking apart the turkey as it cooks.Drain any excess liquid and return to the stove.
- Stir in the spices (garlic powder, salt, dried oregano, pepper, paprika) and stir until coated. Add in the tomatoes (entire can, not drained) and bring to a simmer.
- Stir in the zucchini and squash, then add the spinach and cook 3-5 minutes or until spinach has wilted.
- Serve warm over pasta, spaghetti squash, or just in a bowl topped with a little parmesan cheese and garlic bread. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 555mg | 23% |
| Potassium | 988mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1630IU | 33% |
| Vitamin C | 37mg | 41% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
