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Homemade Zucchini and Ground Turkey Skillet photo

Zucchini and Ground Turkey Skillet

A quick, savory skillet of ground turkey, zucchini, and spinach flavored with ginger and coconut aminos.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings

Equipment

  • Large Skillet
  • Spatula
  • Grater
  • Knife
  • Cutting Board

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
 

  • Heat 2 Tbsp avocado oil in a large skillet over medium heat until shimmering.
  • Add 1 pound ground turkey to the skillet and let it sear without stirring for 2 to 4 minutes, then flip and sear the other side 2 to 4 minutes until browned.
  • Use a spatula to break the turkey into smaller pieces, then add the chopped zucchini, grated ginger, and chopped green onions. Cover and cook 2 to 3 minutes until the zucchini starts to soften.
  • Stir in 3 to 4 Tbsp coconut aminos, 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp sea salt (or to taste). Cover and cook 1 to 2 minutes until the spinach wilts.
  • Uncover, stir well, and continue cooking 3 to 4 minutes until most of the liquid has reduced and the flavors concentrate. Taste and adjust seasoning if needed, then serve.

Notes

  • If sensitive to green onion, omit it.
  • Green onion is often tolerated on a Low-FODMAP diet when raw onion is not.