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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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As everyone who raises a garden knows, zucchini grows overnight! declares June Formanek of Belle Plaine, Iowa. I never like to let anything go to waste, so I try adding this hearty squash to every recipe I can. This dish has the fresh taste of summer. Ingredients:
1 pound ground turkey breast |
1 small onion, chopped |
1 teaspoon canola oil |
1 garlic clove, minced |
1 pound fresh tomatoes, chopped |
1/4 pound zucchini, diced |
1/4 cup chopped dill pickle |
1 teaspoon dried basil |
1/2 teaspoon pepper |
Directions:
1. In a large skillet, cook turkey and onion over medium heat in oil until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain if necessary. Add remaining ingredients. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Yield: 6 servings.
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