Ingredients:

  • 1.25 lb Lean Ground Turkey (93% or leaner)
  • 1 tbsp Olive Oil
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 2 medium Zucchini, cut into 1/2-inch pieces
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 tbsp Italian Seasoning
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it up lightly. Allow the turkey to brown, cooking undisturbed for 3-4 minutes to develop a savory crust, then continue cooking and crumbling until the meat is fully cooked through. Drain any excess fat if necessary.
  2. Add the diced onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion softens and the garlic is fragrant, about 3 minutes.
  3. Stir in the Italian seasoning, salt, and black pepper. Allow the spices to 'bloom' in the heat for 30 seconds to release their aromatics.
  4. Add the diced zucchini and the canned diced tomatoes (including their juices). Stir well to combine all ingredients.
  5. Bring the mixture to a rapid simmer, then reduce the heat to medium-low. Cook for 8-10 minutes, or until the zucchini is tender-crisp and the sauce has reduced and thickened to your desired consistency. Serve immediately.