Turkey Skillet

This recipe is like a taste of summer packed into one pan. Lean ground turkey, tender zucchini, and juicy grape tomatoes all come together in a swirl of bright, herby pesto. It is fresh, colorful, and ready in a snap. Serve it on its own for a lighter meal or pile it over rice or quinoa if you are in the mood for something more filling.

Ingredients

2 lbs lean or extra lean ground turkey
2.5–3 lbs zucchini, cut into thin slices
1 medium onion, finely chopped
1 pint grape tomatoes, halved
3/4 cup pesto
1/4 tsp salt
2 tbsp Parmesan cheese, grated
1 tsp oil

Directions

Get things sizzling
Preheat a large ceramic non-stick skillet over medium heat. Swirl in the oil to lightly coat the pan.
Soften the onions
Toss in the chopped onion and sauté for about 3 minutes, stirring now and then until fragrant and slightly golden.
Brown the turkey
Add the ground turkey. Cook for 5–7 minutes, breaking it apart with your spoon or spatula as it browns. Keep stirring so it cooks evenly.
Bring in the zucchini
Stir in the sliced zucchini and let it cook for 3–4 minutes. It should start to soften but still have a little bite.
Fresh finish
Turn off the heat. Add the halved tomatoes and pesto, stirring until everything is coated in that herby green goodness.
Serve it up
Sprinkle with Parmesan and serve warm. Enjoy it straight from the skillet, over a bed of greens, or with fluffy brown rice or quinoa for a balanced plate.