Turkey & Zucchini Skillet with Lemon & Herbs
Ingredients
- 1 poundground turkey
- 3 mediumzucchini
- 4 clovesgarlic
- 1lemon
- ¼ cupfresh basil
- ¼ cupfresh parsley
- 3 tablespoonolive oil
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ½ cupchicken broth
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 3 medium zucchini into thin half-moons or diagonal slices.
- 03
Chop 1/4 cup fresh basil and 1/4 cup fresh parsley.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up as it browns, for 5–7 minutes until no pink remains. Season with 1/4 teaspoon salt and a pinch of pepper. Transfer to a plate.
- 02
In the same skillet, add remaining 2 tablespoons olive oil. Add zucchini and cook, stirring occasionally, for 4–5 minutes until lightly golden and just tender. Add minced garlic and cook 1 minute until fragrant.
- 03
Return turkey to the skillet. Pour in 1/2 cup chicken broth and squeeze in juice from 1 lemon. Stir well, taste, and adjust salt and pepper as needed. Cook for 2–3 minutes until slightly reduced.
- 04
Remove from heat. Stir in basil and parsley. Serve warm, optionally with rice, pasta, or crusty bread.
Spice Tips
For warmth, add a pinch of red pepper flakes when cooking the garlic. A dash of fresh thyme or oregano complements the lemon well. If you like more savory depth, finish with a small grating of Parmesan.