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Author:
Kevin Curry
Turkey Ratatouille
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Turkey Ratatouille
Ingredients for 4 Turkey Ratatouille servings
Substitution
Note
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves
- 1 lb 93% lean ground turkey
- 1 tablespoon The Fit Cook Land seasoning (or Italian seasoning)
- 1 medium eggplant, cut into 1/2-inch pieces
- 1 carrot, chopped
- 1 yellow/orange bell pepper, cchopped
- 1 medium zucchini, chopped
- 1 can (14.5oz) diced (fire roasted) tomatoes
- 4oz – 6oz water
- 5 tablespoons tomato paste
- Sea salt & pepper to taste
- Garnish
- 8 tablespoons parmesan, shredded (2 tablespoons per serving)
- Freshly torn basil (optional)
Steps
Step 1
Set a large skillet on medium heat. Once hot, add olive oil and onions. Cook for 3 minutes before adding the garlic. As a timesaver for meal prep, I like to use frozen garlic. Cook for an additional 1 -2 minutes until fragrant.
Step 2
Add the turkey to the skillet and chop it up as it cooks. Add the seasoning to the turkey and continue chopping it up finely in the skillet.
Step 3
Carefully fold in the chopped veggies, then the canned tomatoes and the water (as needed). Add the tomato paste and stir everything together. Reduce the heat to low, then cover and cook for 25 minutes.
Step 4
Season to taste with sea salt & pepper, then garnish and enjoy!
Step 5
Evenly divide the recipe among 4 meal prep containers.
Turkey Ratatouille
Kevin Curry
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves
- 1 lb 93% lean ground turkey
- 1 tablespoon The Fit Cook Land seasoning (or Italian seasoning)
- 1 medium eggplant, cut into 1/2-inch pieces
- 1 carrot, chopped
- 1 yellow/orange bell pepper, cchopped
- 1 medium zucchini, chopped
- 1 can (14.5oz) diced (fire roasted) tomatoes
- 4oz – 6oz water
- 5 tablespoons tomato paste
- Sea salt & pepper to taste
- Garnish
- 8 tablespoons parmesan, shredded (2 tablespoons per serving)
- Freshly torn basil (optional)
INSTRUCTIONS
-
Set a large skillet on medium heat. Once hot, add olive oil and onions. Cook for 3 minutes before adding the garlic. As a timesaver for meal prep, I like to use frozen garlic. Cook for an additional 1 -2 minutes until fragrant.
-
Add the turkey to the skillet and chop it up as it cooks. Add the seasoning to the turkey and continue chopping it up finely in the skillet.
-
Carefully fold in the chopped veggies, then the canned tomatoes and the water (as needed). Add the tomato paste and stir everything together. Reduce the heat to low, then cover and cook for 25 minutes.
-
Season to taste with sea salt & pepper, then garnish and enjoy!
-
Evenly divide the recipe among 4 meal prep containers.
Nutrition per serving
Reviews
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Feb 13 2024
Super easy and delish! I was looking for a recipe to use up a large zucchini and this was perfect.
Awesome, glad you like it.