Ground Turkey Zucchini Skillet Recipe
One pan low carb Ground Turkey and Zucchini Skillet with tomatoes and pesto ready in 30 minutes!
Servings: 6 servings
Calories: 356kcal
Ingredients
- 2 pounds ground turkey lean or extra lean
- 2.5-3 pounds zucchini cut into thin slices
- 1 medium onion finely chopped
- 1 pint grape tomatoes cut in halves
- 3/4 cup pesto
- 1/4 teaspoon salt
- 2 tablespoons Parmesan cheese grated
- 1 teaspoon oil
Instructions
- Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and cook for 3 minutes, stirring occasionally.
- Add ground turkey and cook for 5-7 minutes, constantly breaking into pieces and stirring.
- Add zucchini, stir and cook for another 3-4 minutes, stirring occasionally.
- Turn off heat, add tomatoes and pesto, then stir.
- Garnish with Parmesan cheese and serve on its own or over greens for a low carb meal, or with Instant Pot brown rice or Instant Pot quinoa for complete with complex carbs meal.
Video
Notes
- 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.
- Reheat: Reheat in a skillet with a splash of water while covered. Simmer on low, check and stir every 3 minutes until warmed through.
Nutrition
Calories: 356kcal | Carbohydrates: 13g | Protein: 41g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 510mg | Fiber: 4g | Sugar: 9g