Zucchini and Ground Turkey Skillet
A paleo, keto, whole30, low-carb, AIP dinner recipe!
Servings: 3 to 4 servings
Calories: 328kcal
Ingredients
- 2 Tbsp avocado oil
- 1 pound ground turkey
- 1 medium zucchini squash chopped
- 1 1-inch nub ginger, peeled and grated
- 3 green onions chopped*
- 1 handful baby spinach
- 3 to 4 Tbsp coconut aminos
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp sea salt to taste
Instructions
- Add the avocado oil to a large skillet and heat to medium. Once the oil is hot, place the ground turkey in the skillet and brown it (keep it a brick!) for 2 to 4 minutes, until it’s nice and seared. Carefully flip to the other side and cook another 2 to 4 minutes.
- Use a spatula to break up the meat into smaller pieces, then add the chopped zucchini, ginger, and green onion. Cover and cook 2 to 3 minutes, until the zucchini begins to soften. Add the remaining ingredients and cover again for 1 to 2 minutes, until spinach has wilted.
- Stir well and continue cooking until much of the liquid has burned off, about 3 to 4 minutes. Serve it up with your favorite side dishes for the ultimate dinner.
Notes
*If you're very sensitive to green onion, omit it. Many people on a Low-FODMAP diet can tolerate green onion (as opposed to yellow onion or red onion), but leave it out if you're unsure whether or not it works well with your system.
Nutrition
Serving: 1of 3 | Calories: 328kcal | Carbohydrates: 4g | Protein: 31g | Fat: 21g | Fiber: 1g | Sugar: 3g