Turkey Zucchini Skillet

Ingredients:

• 3 medium Zucchini

• 2 tablespoons olive oil

• 1 large Onion

• 1 tbs Lemon juice

• 2 lb ground turkey meat

• 1/2 tsp Garlic powder

• 1 tsp Salt

• 1 tsp Dried basil

• 1 (28 oz) can Crushed tomatoes

• 4 Roma tomatoes

• 1/4 cup Parmesan cheese

• 1/2 cup water

Directions:

1. Dice onion, slice zucchini, and dice tomatoes.

2. Heat a large skillet over medium high heat and add olive oil. Add the diced onion to the pan and let sauté for about 2-3 minutes, or until lightly browned. Add sliced zucchini to the pan, along with the lemon juice and 1/2 cup of water, and 1/2 of the can of crushed tomatoes. Season the zucchini/onion mixture with half of the salt, (1/2 tsp, reserving the other 1/2 tsp for seasoning the meat). Stir everything in the skillet to combine, and let sauté for about 5 minutes, stirring occasionally until onions and zucchini are tender and sauce is thickened.

3. Remove the zucchini onion mixture from the pan, setting it aside. (I set mine aside in my Tupperware I would be storing leftovers in to prevent excess dishes, but you could also set it aside in your serving dish). Re-spray skillet with cooking spray. Add ground meat to the pan and break it apart as it cooks over medium high heat.

4. Once meat begins to brown, add the seasonings to the meat (along with the rest of the salt). Cook for about two minutes until meat is fully browned, then add the rest of the crushed tomatoes. Let simmer over medium heat for a few minutes, then add the zucchini and onion mixture back to the pan with the cooked ground meat. Let everything continue to simmer until sauce is thickened to your liking, (for me this was an additional 3 minutes), then turn off heat. Stir in parmesan cheese (and fresh basil if using), and top with diced tomatoes. Serve with additional parmesan and basil if desired.

This dish is perfect to serve as is, or over a bed of rice, quinoa, cauliflower rice, or over a bed of lettuce! (not included in ingredients)

Serves 6