The Italian Turkey and Veggie Skillet is seasoned with Italian herbs and loaded with protein and veggies. It’s also a 30-minute paleo meal!
One of the most valued things in our house when it comes to food is quick. Finding time to cook during a weeknight can be a hassle sometimes. Between an impatient toddler, work, and other chores, cooking a home-cooked meal is the last thing we want to do. Even though we love to cook in this house, sometimes busy and tired try to change our minds. So a meal that takes 30 minutes or less and is Paleo is a win! I also created this recipe with quantity in mind, so leftovers is another plus!
WHAT TOOLS YOU’LL NEED:
- cutting board
- large saute pan or skillet
- smaller skillet
I cook the turkey separately in a smaller skillet to speed up the cooking time for this meal; however, you can certainly cook the entire meal all in your large saute pan or skillet. I use a saute pan instead of a skillet because of surface area… my saute pan simply holds more and allows everything to cook more evenly, which helps because this is a big meal. So really I should call this meal Italian Turkey and Veggie Saute Pan, but that just sounds weird.
When I cook my turkey in my separate skillet, I don’t add any oil for cooking, but the turkey I buy has a bit more fat in it, which aids with cooking and flavor. So if your turkey is super lean make sure you add a little bit of olive oil when cooking.
In this recipe, I use Italian seasoning and dried basil. Italian seasoning already has dried basil in it, so why am I adding more basil? Because I love basil. I love the sweet yet warm flavor it adds to the dish.
Once all the ingredients for the Italian and Veggie Skillet are combined it only takes 10 minutes on simmer! But if you aren’t eating right away, let this simmer until you are ready to eat. The flavor develops more the longer it simmers
The Italian Turkey and Veggie Skillet is seasoned with Italian herbs and loaded with protein and veggies. Plus it only takes 30 minutes to make!
- 2 lbs ground turkey
- 2 tbsp extra virgin olive oil
- 1 large sweet onion diced
- 4 garlic cloves minced
- 8 oz. button mushrooms sliced
- 2 medium zucchini cubed
- 2 medium yellow squash cubed
- 2 cans diced tomatoes
- 1 can tomato paste
- 1 1/2 tsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
In a smaller skillet, brown ground turkey. If your turkey is super lean, add a little bit of olive oil to assist with cooking.
While the turkey cooks, in a large saute pan or skillet heat olive oil over medium heat.
Add diced onions and cook until onions are clear. (About 5 minutes).
Stir in minced garlic and cook for 1 minute.
Add mushrooms, zucchini, and yellow squash and cook until the mushrooms brown and the squash softens. (About 5 minutes).
Add the cooked turkey to the veggie skillet.
Add diced tomatoes, tomato paste, herbs, and spices, and stir thoroughly.
Bring to a boil and then reduce to a simmer and cover.
Simmer for 10 minutes.