Mexican Zucchini and Ground Turkey is a ZERO point hero! I love this dish and it’s perfect for those days when I’ve gone just a bit crazy with my points. It’s rich and delicious and you control the heat based on what salsa you use. I like a medium heat salsa to give it just a bit of a kick but I know a lot of people who go all the way with hot and might even spice it up some more with some crushed pepper flakes or a dash of cayenne.
0 Weight Watchers Points
Mexican Zucchini and Ground Turkey
It’s hard to find a much easier dinner to make than this when the hardest part is cutting up the veggies. It’s also a perfect lunchtime meal since it has no points and you can pair it up with anything. I like to eat it with a little rice that soaks up the gravy.
There are no special tools needed for this either, just a knife, cutting board, frying pan, and spatula. First, you’ll want to cup the veggies. I used an orange bell pepper to add a bit of that pretty color but a green pepper would work well too. You can saute the onions, bell pepper, garlic and turkey all at the same time. I used about a tablespoon of vegetable oil but you can easily spray the pan with some vegetable spray as well. Once the meat is browned, just add in the salsa and spices. I simmered that for about 10 minutes for the flavors to meld together. Finally, add in the zucchini and simmer that about 10 more minutes depending on your preferred zucchini firmness.
Mexican Zucchini and Ground Turkey Recipe
- 1 1⁄4 pounds 99% fat-free ground turkey breast
- 1 medium bell pepper (any color), diced
- 4 medium garlic cloves, minced
- 1 medium onion(s), diced
- 1 cup salsa (use your preferred heat)
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp ground chili powder (more or less to the degree of heat)
- 1 tsp ground cumin powder
- 2 medium zucchini, sliced and quartered
- Generously coat the bottom of a deep frying pan with vegetable spray.
- Cook the turkey, bell pepper, garlic, and onions over medium heat until the meat is browned and the vegetables are softened.
- Add in the salsa and spices. Cover and simmer over a low heat for 10 minutes.
- Add the zucchini, cover and cook for another 10 minutes or until the zucchini is done to your desired firmness.
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