Ingredients:

  • 1 lb lean ground turkey
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 red bell pepper, chopped
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1 cup halved cherry tomatoes

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch skillet or cast-iron pan.
  2. Add the ground turkey to the pan, seasoning with salt and pepper. Let the meat sit undisturbed for 3–4 minutes to develop a brown crust before breaking it apart. Cook until no longer pink.
  3. Add the diced onion and red bell pepper. Sauté for 5 minutes until the onion becomes translucent and the peppers soften.
  4. Stir in the minced garlic, oregano, and paprika, cooking for 60 seconds until fragrant.
  5. Fold in the zucchini and cherry tomatoes. Cook for 4–5 minutes until the zucchini is tender-crisp and the tomatoes just begin to burst.
  6. Remove from heat and stir in the fresh lemon juice, chopped parsley, and crumbled feta cheese.