Print

Low Carb Ground Turkey Zucchini Skillet with Pesto

low carb ground turkey zucchini skillet with pesto

4.9 from 43 reviews

This Low Carb Ground Turkey Zucchini Skillet with Pesto is delicious 30 minute one pot dinner that will become your family’s favourite! Minimum ingredients and effort with maximum flavour.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: American Ukrainian
Scale

Ingredients

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

Instructions

  1. Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and cook for 3 minutes, stirring occasionally.
  2. Add ground turkey and cook for 5-7 minutes, constantly breaking into pieces and stirring.
  3. Add zucchini, stir and cook for another 3-4 minutes, stirring occasionally.
  4. Turn off heat, add tomatoes and pesto, then stir.
  5. Garnish with Parmesan cheese and serve on its own or over greens for a low carb meal, or with brown rice or quinoa for complete with complex carbs meal.

Store: Refrigerate in an airtight container for up to 3 days. Do not freeze as zucchini do not freeze well. If this recipe is too much, cut it in half.

Reheating: Reheat on a skillet with a splash of water while covered. Simmer on low, check and stir every 3 minutes until warmed through.

Notes

  • Use 1 lb of ground turkey for even healthier skillet.
  • Ground chicken will work too.
  • This recipe is perfect to use up leftover pesto – homemade or Costco size jar haha.
  • Regular size tomatoes that are chopped work. They will break down more and make skillet a bit more saucy which is great. Just like in chicken breast and tomatoes.
  • Don’t overcook zucchini – stop cooking it as per recipe before you think squash is ready. It will continue cooking with residual heat. And no one likes mushy zucchini.
  • Freshly grated Parmesan cheese is the best!

 Did you make this recipe? Please give it a star rating in the comments.