Turkey Skillet with Pesto & Veggies Recipe

As we usher in the holiday season, the desire for festive feasts often collides with our commitment to maintain a healthy lifestyle. Fret not, for we bring you a culinary solution that marries the joy of celebration with the principles of wellness.

TIP: To avoid overcooking the zucchini which can become mushy, cook as per recipe. Stop cooking while zucchini still looks firm and crisp — it will continue to cook with residual heat.

Serves: 6

Ingredients

• 1 tbsp olive oil (or more as needed)
• 2 lbs lean or extra lean ground turkey
• 2½ to 3 lbs zucchini, cut into thin slices
• 1 medium onion, finely chopped
• 1-pint grape tomatoes, cut in halves
• ¾ cup pesto
• ¼ tsp salt
• 2 tbsp parmesan cheese, freshly grated
• 1 tsp oil

Detox Modifications:

• Substitute plant-based, goat, or sheep cheese if dairy-free.

Preparation

1. Preheat a large non-stick skillet on medium heat, coating with olive oil. Add onion and cook for 3 minutes, stirring occasionally.
2. Add ground turkey and cook for 5–7 minutes, breaking into pieces and constantly stirring.
3. Add zucchini. Cook for another 3–4 minutes, stirring occasionally.
4. Turn off heat. Add tomatoes and pesto, then stir.
5. Garnish with parmesan cheese and serve on its own, over greens, or with brown rice or quinoa.