An easy and fast Italian ground turkey skillet packed with lean protein and healthy veggies for a family friendly, one-pan meal.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 5servings
Calories: 247kcal
Ingredients
1poundzucchini
1poundyellow squash
1.5poundslean ground turkey
1/2oniondiced
2tbspolive oil
4clovesfresh garlicpressed
1teaspoongarlic powder
1teaspoonsalt
1teaspoondried oregano
1/2teaspoonpepper
1/2teaspoonpaprika
14.5ouncesfire roasted tomatoes(1 can) not drained
3cupsfresh baby spinach
Instructions
Quarter each zucchini and squash, then cut into chunks.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Once hot, add the zucchini and squash to the skillet. Let cook on the first side 2-3 minutes or until the side facing the skillet browns. Flip the squash and cook on the other side 1-2 minutes. Remove from skillet and set aside.
Reduce the heat to medium. Add the ground turkey, diced onion, and fresh garlic to the skillet and cook for 5-8 minutes, or until the turkey is no longer pink (165˚F) stirring and breaking apart the turkey as it cooks.Drain any excess liquid and return to the stove.
Stir in the spices (garlic powder, salt, dried oregano, pepper, paprika) and stir until coated. Add in the tomatoes (entire can, not drained) and bring to a simmer.
Stir in the zucchini and squash, then add the spinach and cook 3-5 minutes or until spinach has wilted.
Serve warm over pasta, spaghetti squash, or just in a bowl topped with a little parmesan cheese and garlic bread. Enjoy!