Summer Squash Turkey Skillet
One pan summer squash and turkey skillet with tomatoes and pesto is a delicious 30 minute recipe that will become a favorite. Minimum ingredients and effort with maximum flavor.
Prep Time: 10 minutes
Yield: 4-6 servings
INGREDIENTS
1 pound extra lean ground turkey or chicken
1-3 tablespoons olive oil
1 red onion, diced
2-4 small to medium-sized zucchini and yellow squash, cut into thin slices
1 pint grape tomatoes, cut in half
3/4 cup pesto
Sea salt and pepper to taste
2 tablespoons grated parmesan cheese
Cook time: 30 minutes
PREPARATION
Preheat medium-sized skillet over medium to high heat. Add 1 tablespoon of olive oil.
Add diced onion and sauté for 3-4 minutes until soft and translucent.
Add ground turkey and cook for 5-7 minutes, constantly, breaking into pieces and cook until completely brown with no pink color to meat. Remove ground turkey from the pan and set aside covered with tin foil.
Add 1 tablespoon of olive oil to pan and add zucchini and yellow squash.
Sauté 3-4 minutes until soft. Add tomatoes and sauté for another 2-3 minutes.
Add turkey back to skillet. Toss with pesto.
Garnish with parmesan cheese and serve on its own or over greens or brown rice.
Nutrition and Recipes created by Paula Montagna, MS, RD, CDN, CNSC, Director of Clinical Nutrition at Stony Brook Southampton Hospital