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Skillet Turkey with Zucchini and Garlic

A juicy, fragrant meat dish for a family dinner. This skillet turkey with zucchini and garlic is simple, affordable, and quick to make. The colorful vegetables and fresh herbs make it a bright, cheerful plate, while the seasonings and vegetables give the turkey a special flavor and aroma.

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Turkey fillet with zucchini and garlic in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 56 % 9 g
Fats 31 % 5 g
Carbohydrates 13 % 2 g
91 kcal
GI: 100 / 0 / 0
  • Rinse the turkey breast, pat it dry, and cut it into small pieces. Heat the olive oil in a skillet and add the turkey. Fry over medium heat, turning occasionally so a golden crust forms — this keeps the meat juicy inside. Peel and wash the onion and carrot. Dice the onion into small cubes and cut the carrot into medium matchsticks. Peel the zucchini and cut it into medium cubes. Wash the bell pepper, remove the stem and seeds, and cut it into strips. In a separate skillet with a little olive oil, fry the onion for 3 minutes. Add the carrot and fry another 5 minutes, stirring occasionally. Add the zucchini and pepper, stir, and fry for 3 minutes. Add the browned turkey and stir everything together. Peel, wash, and finely chop the garlic, then add it to the meat and vegetables. Pour in the boiling water, stir, and season with salt. Cover and simmer over low heat for 20 minutes. Ten minutes before it's done, stir in the basil and herbes de Provence. Serve the turkey and vegetables hot with any side dish, garnished with fresh herbs. Enjoy! Turkey is very good for growing children, since it contains everything a young body needs, along with plenty of protein to support the muscles and bones. It's also hypoallergenic, which makes it a good choice for kids. Turkey dishes are especially recommended for people doing hard physical work and for athletes. Turkey is easy to digest and leaner than most other meats, which has rightfully earned it a reputation as a healthy, diet-friendly food — only rabbit meat can really compete. For this dish I used turkey thigh meat; you can use white breast meat to make it even leaner. You can swap the olive oil for any vegetable oil, and choose the vegetables and seasonings to suit your taste.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Turkey fillet - 84  kcal/100g
  • Zucchini - 16  kcal/100g

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