Ground Turkey Zucchini Skillet with Ricotta

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

4 teaspoons olive oil, divided

1 pound 93% lean ground turkey

½ teaspoon kosher salt, divided

1 teaspoon no-salt-added Italian seasoning

3 medium zucchini, diced (about 4 cups)

2 cloves garlic, minced

1 ¼ cups good-quality marinara sauce (about a 15.5 ounce jar)

¾ cup ricotta cheese

¼ cup Parmesan, freshly grated

¼ cup fresh basil, finely chopped

red pepper flakes, for serving (optional)

Directions

Cook the Turkey: Heat the olive oil in a large skillet over medium heat. Add 2 teaspoons of the olive oil, turkey, ¼ teaspoon of the salt, and Italian seasoning.

Cook, breaking up the meat with a spoon, until browned and mostly cooked through, about 5-6 minutes. Remove the turkey from the pan and set aside.

Cook the Zucchini: To the same pan (no need to wash it first), add 2 teaspoons of olive oil, zucchini, and ¼ teaspoon of salt.

Turn up the heat to medium-high and cook until the zucchini is just tender, about 4-5 minutes. Add the garlic and cook for 1 minute more, stirring frequently.

Add the Sauce: Add the turkey back to the pan, then pour in the marinara sauce and simmer for 3-4 minutes, until everything is warmed-through and slightly thickened. Add a splash of water if the sauce thickens too much.

Make the Ricotta: Meanwhile, make the ricotta mixture by mixing the ricotta, Parmesan, and basil in a medium bowl until smooth.

Serve: Turn off the heat. Add spoonfuls of the ricotta mixture over the top, letting it melt slightly into the sauce. Sprinkle with a bit more basil and parmesan, plus red pepper flakes, if desired.

Nutrition

• Serving Size: 1 (of 4)
• Calories: 358 kcal
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Cholesterol: 112 mg
• Sodium: 783 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 32 g