Turkey-Vegetable Parmesan

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 347
  • Fat: 10.3g
  • Saturated fat: 3g
  • Protein: 24.3g
  • Carbohydrate: 39.2g
  • Cholesterol: 75mg
  • Iron: 3.4mg
  • Sodium: 728mg
  • Calories from fat: 27%
  • Fiber: 5.1g
  • Calcium: 107mg


  • 1 teaspoon olive oil
  • 1 cup chopped onion (about 1)
  • 1 1/2 cups chopped green pepper
  • 2 garlic cloves, minced
  • 1 pound ground turkey breast
  • 1 (28-ounce) can diced tomatoes, drained
  • 1 (8-ounce) can tomato sauce with garlic and onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 zucchini, sliced
  • 3 cups hot cooked ziti (short tube-shaped pasta; about 6 ounces uncooked)
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons grated Parmesan cheese


  1. Heat oil in a nonstick skillet over medium- high heat. Add onion, green pepper, and garlic; sauté 7 minutes. Add turkey; cook until turkey is browned, stirring to crumble.
  2. Add diced tomatoes, tomato sauce, salt, and black pepper. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally.
  3. Add zucchini; simmer 3 minutes. Add pasta and basil; return mixture to a boil. Remove from heat. Let stand 5 minutes. Sprinkle with cheese.
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