Italian Zucchini Stew
Italian Zucchini Stew
Hearty blend of ground turkey, tomatoes and zucchini
I don’t post recipes that I don’t really enjoy personally (I have made several recipes that were NOT worthy of taking a picture!) However, there are some recipes that I just really love more than others. This Italian Zucchini Stew is for sure one of my favorites.
Certainly because it’s hearty, thick and filling. It’s simple to make but brings together aromas and taste that are so comforting. During the time of year that many crave hearty comfort meals, recipes like this are a must in the rotation!
I say rotation because I really love choosing 10 recipes to rotate through during a season until I grow tired of them. Then I update the list to another 10. This is my most recent list of “10 go to recipes” shared with you, my site members!
I hope you enjoy this Italian Zucchini Stew as much as my family does. I already can’t wait to make it again…and with 27 grams of protein per serving…perfection!
Note: if you’re looking to cut back on carbohydrates or fat in this recipe you can skip the grated parmesan cheese and save a little 🙂
Italian Zucchini Stew
Ingredients
- 1 lb 93% lean ground turkey
- 1 cup chopped onion
- 2 tsp dried minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 medium zucchini, roughly chopped
- 14.5 oz diced tomatoes
- 1/2 cup reduced fat grated parmesan cheese
Instructions
- Heat a large stockpot to medium high heat. Add ground turkey, onion, minced garlic and salt and pepper. Sauté until meat is brown and onion is translucent.
- Add zucchini and canned tomatoes. Bring to a simmer, then cover and reduce to low heat. Cook approximately 10 minutes, stirring occasionally and checking the zucchini doesn’t become too soft.Â
- Remove from heat and add parmesan. Let cool slightly and serve.