Tomato Basil Turkey with Zucchini

Grab all the veggies in your fridge and saute them with The Great American Turkey Co. turkey for a quick, better-for-you, and delicious meal!


The Great American Turkey Co. wants you to know that turkey is more than just Thanksgiving. The team has made it their mission to deliver epically delicious, awesomely easy, and honestly good turkey to you. Their pan-ready, fresh, lean turkey cuts are flavored in chef-created marinades, and the turkey sausages are lower in fat and calories than similar pork or beef options. Best yet, all of their turkeys are humanely raised with a 100% vegetarian diet on a family-owned American farm. All products are gluten-free, hormone-free, antibiotic-free, and just plain good for you!
We can see why they named themselves “Great”!

What You’ll Need
3 The Great American Turkey Co. Tomato & Basil Turkey Steaks
3 ½ cups yellow squash, diced
2 tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 ½ cups bell pepper, diced
1 ½ cups onion, diced
1 pint grape tomatoes, halved
2 tbsp fresh basil, torn

What To Do
Heat a large nonstick skillet over high heat and toss 3 1/2 cups diced zucchini with 1 tbsp oil, ½ tsp salt, and ¼ tsp pepper in a large bowl until well-coated. Add to the hot skillet in a single layer. Sear until browned on the bottom, about 2 minutes and return to bowl.
Turn heat down to medium, add tbsp oil, 1 ½ cup diced bell peppers, 1 ½ cup diced onion, ½ tsp salt, and ¼ tsp pepper and cook until lightly browned, about 2 minutes. Push to one side of pan. Add turkey cutlets to the other side of the pan and cook until browned, about 3 minutes per side. Add 1 pint halved tomatoes and 3 ½ cups diced zucchini and gently fold into the pepper mixture. Cook, until tomatoes start to soften and turkey cutlets register 165°F, about 2 minutes.
Divide the hash and turkey cutlets among serving plates. Top with fresh torn basil and serve.

This post was done in partnership with The Great American Turkey Co.