Turkey and veggie skillet with mozzarella and basil

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My mother is a pretty simple person when it comes to food. She loves anything I cook for her and is not hard to please. However I am constantly looking for recipes that are meat or veggie based that she will still love as much as her pastas or scalloped potatoes 🙂 This one did just the trick. I was planning on the dish being more of a skillet dinner, but the juice from the turkey combined with the juices from the veggies made a beautiful, delicious, soup-y broth. That’s what I love about cooking. You don’t have to be so precise, and sometimes you might just surprise yourself and it may come out better than expected! It’s all about trial an error. Now go try this one out for yourself!

  • 1 package ground turkey
  • 1 small to medium zucchini, chopped
  • 3/4 cup sugar sweet or sunshine tomatoes
  • 3/4 cup grape or cherry tomatoes
  • 1 heirloom tomato, chopped
  • 1/3 cup marinara sauce
  • 3/4 cup mozzarella cheese
  • olive oil and salt and pepper
  • basil, chopped

Drizzle a little olive oil in a skillet and heat to medium heat. Add the turkey and cook until brown. Add the zucchini and sprinkle with salt and pepper. Add the tomatoes and sauce. Cook until the tomatoes are big and bursting, zucchini is tender and everything is hot, about 8-10 minutes. Sprinkle with cheese and add the lid to help melt the cheese, about 1 to 2 minutes.

Serve with fresh basil and more salt and pepper if needed.


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