Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground turkey
- 2 medium zucchini, trimmed and cut into half-moons
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- Salt and freshly ground black pepper to taste
- 1/4 cup low-sodium chicken broth (optional, for extra moisture)
- Fresh parsley or basil, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes.
- Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
- Push the onion and garlic to one side of the skillet. Add the ground turkey to the other side, breaking it up with a spoon. Cook until the turkey is browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
- Stir the cooked turkey, onion, and garlic together. Add the zucchini half-moons, undrained diced tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Season generously with salt and black pepper.
- Stir everything together well. If desired, add 1/4 cup of chicken broth for a bit more moisture. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover, and cook for 8-10 minutes, or until the zucchini is tender-crisp.
- Remove the lid and increase the heat slightly, allowing any excess liquid to reduce for 2-3 minutes if desired. Taste and adjust seasonings as needed.
- Garnish with fresh chopped parsley or basil before serving. Enjoy hot!
Notes
For a creamier texture, stir in a couple of tablespoons of cream cheese or a splash of heavy cream at the end. Serve over quinoa, brown rice, pasta, or as a stand-alone low-carb meal. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Feel free to swap zucchini for yellow squash or add other quick-cooking veggies like bell peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg