Thursday, July 13, 2017

Italian Zucchini Skillet

Italian Zucchini Skillet

It's been so hot that I do not want to turn on the oven.  I threw this meal together using things I had on hand. It was super easy, it's full of vegetables, and I did not heat up the house making this.  Bonus points for only using one pot, cutting board, one knife, and some measuring spoons.

I portioned this into four servings.  For two of the portions, I ate the dish as is.  It was a little saucy since I added in probably close to two cups of sauce.  For another portion, I added in about 1/2 cup of quinoa.  For the final portion, I added in about 1/2 cup of garbonzo beans (chickpeas).  Of course this dish would also be great with pasta!  I think if you don't want to add in any starch (garbonzo beans/quinoa/pasta), then you might want to add just a little bit of sauce to your dish.  Next time I'll add less sauce and maybe even more zucchini.  Just use what you have; this is a very flexible dish! 

Italian Zucchini Skillet

1 pound lean ground turkey
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon black pepper or several grinds of fresh black pepper
1 red bell pepper coarsely chopped
1 medium sized sweet onion coarsely chopped
1 pound of zucchini, cut into bite sized pieces
1 to 2 cups (see notes above) jarred tomato based/marinara sauce (I use Barilla All Natural Sauce)

In a large skillet, cook and crumble the ground turkey.  Add in all the spices while the turkey cooks. 

When the turkey is nearly completely cooked, add in the onion; cook and stir for about a minute.

Add in the bell pepper, cook and stir for another minute. 

Add in the zucchini, cook and stir for another minute.

Add in the jarred sauce.  Cook stirring frequently until the sauce is warmed through and vegetables are desired tenderness.

Makes 4 portions.  Enjoy as is or pair with a starch such as quinoa, garbonzo beans, or pasta if desired.  

1 comment:

affectioknit said...

...that looks like a good way to use up some zucchini...and I have some sausage flavored TVP I could use to make a vegan version...

~Have a lovely day!