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Dani Spies is a Certified Health and Nutrition Counselor, Fitness Trainer and Mom who is passionate about finding simple ways to make real, whole, nutrtious foods a part of an everyday kitchen. More about Dani »

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Turkey and Zucchini Skillet - Video

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 adaptt it to whatever you have hanging around in your fridge. You could take this one a lot of different ways!

Turkey and Zucchini Skillet - Video

Ingredients

.5 lb of extra lean ground turkey
3 cloves of garlic
½ an onion, cut into half moons
4 medium zucchini, cut into quarters then chopped
3 tomatoes chopped up
1 tbsp of dried oregano
1 tsp of 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!!

Serves 2. 

Nutritional Analysis

Half of the recipe over one and a half cups of Spaghetti Squash:
Calories: 253; Total Fat: 4.1g; Saturated Fat: 0.5g; Cholesterol: 70mg; Sodium: 120mg; Carbohydrate: 70g; Dietary Fiber: 5.3g; Sugars: 12.1g; Protein: 31.8g

Other recipes you may enjoy:
Winter Kale Pasta w/ Turkey Sausage (video)
Turkey and Avocado Super Sandwich
Stuffed Acorn Squash
Moist and Tender Extra-Lean Turkey Meatballs
Quinoa Stuffed Turkey Breast

For more great turkey recipes, visit eatturkey.com.

 

Comments

Krista :

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!

posted on October 14, 2008 3:28 PM

jade :

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!

posted on October 15, 2008 4:04 AM

Dani :

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

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

posted on October 15, 2008 6:39 AM

Kaman :

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!

posted on October 19, 2008 3:34 PM

Roni :

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

posted on October 19, 2008 7:28 PM

jade :

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.

posted on October 20, 2008 1:55 AM

Jameson :

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

posted on October 21, 2008 4:31 PM

Dani :

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.

posted on October 23, 2008 6:53 AM

GIGI :

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!

posted on November 4, 2008 4:51 PM

Shawna :

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.

posted on February 9, 2009 3:04 PM

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