Turkey Ratatouille
40 min499 kcal each
Seasoned turkey simmered with eggplant, zucchini, pepper and carrot in fire-roasted tomatoes, finished with Parmesan and basil. A one-pan stew that meal-preps beautifully.
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Plan this recipeIngredients
for 3 servings- Olive oil2 tbsp
- Onion1 piece
- Garlic3 clove
- Lean ground turkey (93%)454 g
- Italian seasoning1 tbsp
- Aubergines1 piece
- Carrots1 piece
- Yellow bell pepper1 piece
- Zucchini1 piece
- Fire-roasted diced tomatoes, canned1 can
- Water150 ml
- Tomato paste5 tbsp
- Parmesan, finely grated40 g
- Fresh basil1 handful
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 10 min · cook 30 min- Heat the oil in a large pan over medium heat and cook the onion for 3 minutes, then the garlic for a minute.
- Add the turkey and seasoning and break it up finely as it browns.
- Fold in the diced eggplant, carrot, pepper and zucchini, then the tomatoes, water as needed and tomato paste.
- Cover and cook on low for about 25 minutes until the vegetables are soft.
- Season, then serve topped with Parmesan and torn basil.
- Keeps 5 days in the fridge or 3 months frozen. Reheat for 2 minutes.
Nutrition
per servingCal
499
Protein
38g
Carbs
33g
Fat
26g
Of 17g of sugar per serving, 0g is added sugar.
Of 26g of fat per serving, 6.8g is saturated.
