Description
A hearty and healthy one-pan meal featuring lean ground turkey, fresh zucchini, and vibrant bell peppers, all sautéed and simmered with aromatic herbs and topped with melted Parmesan cheese for a flavorful, easy weeknight dinner.
Ingredients
Scale
Protein
- 1 pound ground turkey
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes, drained
Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Cheese and Garnish
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- Heat the olive oil and sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 2 minutes until fragrant.
- Cook the ground turkey: Add the ground turkey to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes.
- Add vegetables: Add the chopped red bell pepper and sliced zucchinis to the skillet. Stir and cook for another 5 minutes, allowing the vegetables to soften.
- Simmer with tomatoes and herbs: Stir in the diced tomatoes, dried oregano, dried basil, salt, and pepper. Mix everything well and let it simmer for about 5 minutes, allowing the flavors to meld together.
- Add Parmesan cheese: Sprinkle the grated Parmesan cheese over the top and allow it to melt into the skillet. Stir to combine.
- Garnish and serve: Remove the skillet from heat, garnish with fresh basil leaves if using, and serve hot.
Notes
- Use lean ground turkey for a healthier dish.
- Draining the diced tomatoes prevents excess moisture for better texture.
- Fresh basil adds a fresh herbal note but can be omitted if unavailable.
- This dish can be served alone or with a side of rice, pasta, or crusty bread.
- Make sure not to overcook the zucchini to keep some crunch.
