Pesto Ground Turkey with Zucchini
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- 1 tbsp. olive oil
- 1/2 sweet onion, diced
- 1.33 lbs 99% lean ground turkey
- 2 zucchini, sliced
- 1 summer squash, sliced
- 2 cups cherry tomatoes, halved
- 1/2 cup pesto
- Salt and pepper to taste
Heat the olive oil over medium-high heat. Add the onion and cook for 3-4 minutes until beginning to soften. Add the ground turkey, breaking it up as it cooks. Cook for 5-7 minutes until browned and cooked through.
Add the zucchini and yellow squash to the pan. Cook for 4-5 minutes. be careful not to overcook the vegetables, the zucchini should be bright green and tender-crisp.
Add the tomatoes and pesto to the skillet. Cook for 3-4 minutes until warmed through and tomatoes begin to release some of their juices.
Turn off the heat. Taste the dish and season with fresh black pepper and salt if needed. Drizzle with extra pesto if desired.
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