What To Do With It Edition : Zucchini Pesto Turkey Skillet

This weeks contender: GROUND TURKEY! Such a staple in the weekly rotation am I right? This recipe was created with a toddler on my hip almost the whole time! Ya’ll know I love my skillet dinners - one pot, easy steps, build on flavors, what more could you ask for?

In this recipe, the cream and butter really help add what turkey lacks in fat content and flavor. It’s a small amount, don’t worry - but it’s enough to create a crave-able entree!

Check out the step by steps on my instagram highlights here!

What You’ll Need:

1.5 lb lean or extra lean ground turkey

2 tablespoons butter

3 medium zucchini, cut into thin slices

1 medium onion, finely chopped

1 pint grape tomatoes, cut in halve

3/4 cup pesto

heavy cream

1/4 tsp salt

2 tbsp Parmesan cheese, grated

1 tsp oil

Method:

Preheat large ceramic non-stick skillet ( use my cast iron) on medium heat and add turkey - cook through and remove. Set aside.

Melt butter, add onion, salt and pepper. Let cook until golden brown.

Add zucchini, stir and cook for another 5 minutes, stirring occasionally.

Return turkey to skillet, mix in pesto.

Add tomatoes.

Turn off heat, give a good swirl of heavy cream.

Preheat broiler.

Top skillet with mozzarella and fresh parmesan, and broil!

Take out of oven and garnish with fresh basil