Ingredients
Scale
- 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
- Heat a large ceramic non-stick skillet over medium heat and add oil to coat the bottom.
- Sauté the onion for 3 minutes, stirring occasionally.
- Add ground turkey and cook for 5-7 minutes, breaking it into pieces and stirring frequently until browned.
- Incorporate the zucchini, stirring and cooking for another 3-4 minutes until slightly tender.
- Remove from heat, mix in the tomatoes and pesto, stirring to combine all ingredients.
- Serve garnished with Parmesan cheese, enjoying on its own or with greens for a low carb option, or pair with Instant Pot brown rice or quinoa for a more filling meal.
Notes
For added flavor, try different types of pestos such as sun-dried tomato pesto.
Ensure the zucchini is cut thinly for even cooking and better texture.
This dish can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.