Turkey and Zucchini Skillet

One plate is the amount the calories and protein above are for.

• 6 oz ground turkey
• 1 cup cooked white rice
• 1.5 cups cooked sliced zucchini (from about 2.25 cups raw)
• 1 cup cooked sliced mushrooms (from about 2 cups raw)
• 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 1/2 cup diced tomato
• 1 tbsp olive oil
• 1 clove garlic, minced
• fresh basil

• 12 oz ground turkey
• 2 cups cooked white rice
• 3 cups cooked sliced zucchini (from about 4.5 cups raw)
• 2 cups cooked sliced mushrooms (from about 4 cups raw)
• 2 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 1 cup diced tomato
• 2 tbsp olive oil
• 2 clove garlic, minced
• fresh basil

• 24 oz ground turkey
• 4 cups cooked white rice
• 6 cups cooked sliced zucchini (from about 9 cups raw)
• 4 cups cooked sliced mushrooms (from about 8 cups raw)
• 4 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 2 cups diced tomato
• 4 tbsp olive oil
• 4 clove garlic, minced
• fresh basil

• 36 oz ground turkey
• 6 cups cooked white rice
• 9 cups cooked sliced zucchini (from about 13.5 cups raw)
• 6 cups cooked sliced mushrooms (from about 12 cups raw)
• 6 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 3 cups diced tomato
• 6 tbsp olive oil
• 6 clove garlic, minced
• fresh basil

• 48 oz ground turkey
• 8 cups cooked white rice
• 12 cups cooked sliced zucchini (from about 18 cups raw)
• 8 cups cooked sliced mushrooms (from about 16 cups raw)
• 8 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 4 cups diced tomato
• 8 tbsp olive oil
• 8 clove garlic, minced
• fresh basil

1. Warm the olive oil in a skillet over medium heat, about 1 minute, until it shimmers.

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2. Add the ground turkey and garlic and cook, breaking it up, 6 to 8 minutes, until no pink remains and it reaches 165°F in the center, then spoon off the fat so the dish does not go greasy.

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3. Add the mushrooms and cook, 4 to 5 minutes, until they release their liquid and brown.

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4. Add the zucchini and tomato and simmer, stirring now and then, 5 to 6 minutes, until the zucchini is tender and the tomato breaks down into a light sauce.

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5. Steam the green beans in a covered pan with a splash of water, 6 to 8 minutes, until tender but still bright green.

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6. Spoon the turkey over the warm rice, add the green beans alongside, finish with the torn basil, and serve.

• Calories713
• Protein58g
• Carbs66g
• Fat26g
• Fiber8g
• Sodium142mg

• Inflammation
• A Healthy Weight
• Steady Energy
• Eating Well

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