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Turkey Zucchini Skillet

SERVES 1 · 18 MIN · ONE PAN

Turkey Zucchini Skillet
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Portion kcal
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480
CALORIES
45g
PROTEIN
17g
CARBS
28g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 190g (6.7 oz) ground turkey, 93% lean
  • 300g (2 medium) zucchini, in half-moons
  • 120g (3/4 cup) cherry tomatoes, halved
  • 8ml (2 tsp) olive oil
  • 9g (3 cloves) garlic, minced
  • 10g (2 tbsp) parmesan, grated
  • 1 tsp oregano, 1/2 tsp chilli flakes, 1/2 tsp salt, black pepper, basil

Method

  1. Salt the zucchini half-moons in a sieve and leave them 10 min while you get everything else ready, then squeeze. Zucchini is mostly water and this is where it goes.
  2. Brown the turkey in the oil over high heat, undisturbed 3 min, then break it up and finish browning.
  3. Season with the oregano, chilli flakes, salt and pepper and push it to one side of the pan.
  4. Add the drained zucchini to the empty side in one layer and leave it 3 min to take colour.
  5. Stir everything together, add the garlic, and cook 60 seconds.
  6. Add the tomatoes and cook just 2 min - long enough to slump, not long enough to become sauce.
  7. Off the heat, stir the parmesan through and tear basil over.
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Tip: salting and squeezing the zucchini is what makes this a skillet dish rather than a pan of grey liquid with turkey in it.

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KeepsFridge 3 days. Reheat hard and fast in a pan, not the microwave.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.