Lemon Herb Turkey and Zucchini Skillet
A lean ground turkey and zucchini skillet flavored with garlic, oregano, and fresh lemon juice. Highly satisfying, high in protein, and effortless to make after an evening workout.
Prep
10 min
Cook
12 min
Total
22 min
Makes
1 serving
Created together. Shared with you.
Made by Erika + Lila
Erika created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
12 min
Total
22 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
To prep ahead, chop the zucchini and mince the garlic earlier in the day.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 5 steps complete
Next: Heat 1 tbsp (15ml) olive oil in…
- 01
Heat 1 tbsp (15ml) olive oil in…
Heat 1 tbsp (15ml) olive oil in a 12-inch (30cm) skillet over medium-high heat until it shimmers, about 1 minute.
Look for: it shimmers
Tap card to mark done - 02
Add 5 oz (140g) ground turkey and…
Add 5 oz (140g) ground turkey and 2 minced garlic cloves to the skillet; cook for 5 to 7 minutes, breaking the meat into small crumbles with a spatula until it is no longer pink and reaches 165°F (74°C).
Look for: it is no longer pink and reaches 165°F (74°C)
Tap card to mark done - 03
Add 1 medium diced zucchini
Add 1 medium diced zucchini, 0.5 tsp dried oregano, 0.25 tsp salt, and 0.25 tsp black pepper to the skillet.
Tap card to mark done - 04
Saute the mixture for 4 to 5…
Saute the mixture for 4 to 5 minutes until the zucchini is tender-crisp and turns bright green.
Look for: the zucchini is tender-crisp and turns bright green
Tap card to mark done - 05
Remove the skillet from heat
Remove the skillet from heat, squeeze 1 tbsp (15ml) fresh lemon juice over the top, stir to combine, and serve warm immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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