Turkey, Zucchini and Bean Skillet

Ingredients

• 500 gextra-lean ground turkey (93%)
• 2medium zucchini
• 1red bell pepper
• 1medium onion
• ½can (796 ml) diced tomatoes, no salt added
• 180 gcanned white beans, low sodium, drained and rinsed, low sodium
• 1 tbspItalian seasoning
• 2cloves garlic
• 3 tspextra-virgin olive oil
• 6 gfresh basil
• ½ tspblack pepper

Method

1. Dice the onion, zucchini and red pepper and mince the garlic.

2. Heat the oil in a large skillet over medium-high heat.

3. Add the turkey, onion and garlic and cook, breaking up the meat, until no pink remains and it reaches 74°C (165°F), about 7 minutes.

   7 min timer

4. Add the zucchini and pepper and cook, stirring, for 4 minutes.

   4 min timer

5. Stir in the no-salt-added tomatoes, beans and Italian seasoning, lower the heat to medium-low and simmer for 8 minutes until thick.

   8 min timer

6. Finish with torn basil and black pepper; herbs and pepper add flavour without salt.

Storing and reheating

Keeps 4 days.