Description
A flavorful and healthy one-pan meal featuring lean ground turkey, fresh zucchini, and aromatic Italian herbs—this low-carb dish is ideal for busy weeknights and fits beautifully into a clean-eating lifestyle.
Ingredients
Scale
- 1 lb (450g) lean ground turkey
- 2 medium zucchinis, diced
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes with Italian herbs
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley or basil for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and cook for 1 more minute.
- Add ground turkey, breaking it apart with a spatula. Cook until browned and fully cooked, about 5–7 minutes.
- Mix in diced zucchini and red bell pepper. Cook for another 5 minutes, stirring occasionally.
- Add diced tomatoes with their juices, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir everything to combine.
- Reduce heat to low, cover the skillet, and let it simmer for 10 minutes until vegetables are tender and flavors are well blended.
- Remove from heat and garnish with fresh parsley or basil if desired.
- Serve warm as-is or over cauliflower rice for an extra low-carb option.
Notes
- For even lower carbs, replace canned tomatoes with fresh diced tomatoes.
- Leftovers reheat well and make a great lunch option.
- Add chili flakes or hot sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 510 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 72 mg