Eosinophilic Esophagitis Friendly Turkey Zucchini Skillet
Total time30 min
Prep time10 min
Cook time20 min
4.5(23)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 lb ground turkey
- ½ tsp salt
- ¼ tsp black pepper
- 4 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- 3 medium zucchini, cut into ½-inch half-moons
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
- 2
Add the ground turkey, salt, and black pepper. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer, about 7–8 minutes.
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