Zucchini Turkey Skillet

We are in the midst of zucchini season and trying hard to eat up our zucchini from the garden. I've already made our popular pizza stuffed zucchini boats a few times using up several zucchini and we got our pizza fix at the same time.

But this zucchini turkey skillet dish is really my favorite. It's sort of take on shakshuka, the Middle Eastern egg and tomato dish. I think you could make this zucchini skillet dish for a brunch, as well as for any dinner. This is a recipe from Hannah Freese, RD and we make it a lot, even when it's not zucchini season because it's so easy and quick to make. It's a good one-dish meal where you will get a good helping of vegetables and fiber without even trying. The recipe says it will serve 4 but honestly, Bruce will eat half of this recipe. I like it leftover for breakfast when I cook the eggs into the sauce. You can make it for dinner with or without the eggs, depending on how hardy of a meal you want. It already has ground meat in it for protein so it really doesn't need eggs but its just your preference.

So, add this one to your zucchini recipes and you'll find that you'll want to make it even when gardening season is long over. Thank goodness for our grocery stores with year around options in the produce department including zucchini.

Serves 4

2 Tbsp. olive oil

1 yellow onion, chopped

1 lb. ground turkey or chicken

salt & pepper to taste

1 large zucchini from the garden or 3 regular size zucchini from the grocery store

1-15 oz. jar of salsa

4 eggs

I use this brand of salsa because it has no added sugar or toxic oils. You can select hot, medium or mild depending on your preference.

1. Add the olive oil to a large skillet and place over medium heat. Add chopped onion and cook until just soft, about 5 minutes.

2. Add the ground meat, breaking it up as it cooks. Once it starts to brown, stir in the zucchini. Continue to saute until the zucchini has softened, about 3-5 minutes.

3. Add the salsa to the skillet and stir well to mix. Use a spoon to create pockets for the eggs. Crack an egg into each pocket and cover the skillet with a lid. Let the eggs cook until done to your liking, about 3 to 5 minutes.

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