Pesto Zucchini Ground Turkey is a light, healthy, and delicious meal that can be eaten alone or served with rice, quinoa, sweet potatoes, or kale.
You must be a fan of pesto to enjoy this dish; otherwise, you could substitute the pesto for tomato sauce. This low-carbohydrate meal is high in protein and contains many great nutrients from the zucchini, and is high in fibre from the beans.
This is a quick, twenty-minute recipe that will not turn noses.
Pesto Zucchini Ground Turkey RecipePrint Recipe
- 1 pound of lean ground turkey
- 2 cloves of garlic, minced
- 1 15-ounce can of cannellini beans
- 1/2 onion, chopped
- 2 zucchinis, shredded or sliced
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 cup of pesto
- 1/4 cup of parmesan, shredded (optional)
- In a skillet over medium heat, begin to brown the ground turkey. Drain grease. Add garlic, cannellini beans, onion, zucchini, salt, pepper, pesto, and parmesan.
- I used a Veggetti to shred the zucchini finely, but you can also slice the zucchini with a knife. A Veggetti is a small hand-held tool that creates noodles out of vegetables.
- Stir and let simmer for about 10 minutes.
- Best when served with quinoa, rice, sweet potatoes, or kale.
- Store leftovers in an airtight container and have them for lunch the next day!