WOW ME WEEKNIGHT TURKEY FETA SKILLET WITH ZUCCHINI RIBBONS

Not many new recipes make me say "WOW" these days, but I'll admit I was quite pleased with the results of this skillet. Because, even on the days that I'm not really in the mood to cook, I still want a meal that satisfies. And oh boy, did this skillet leave me wanting more.

Even the leftovers the next day were delicious. So much so that I'll surely double the recipe next time.

I created this recipe based on several meatball recipes I'd seen recently. One was from a friend, and there were a few more that I'd seen online. And because I've spent more time in the kitchen this week than the last few months combined, I wanted something easy that didn't involve rolling and pan-frying meatballs.

So, a skillet using ground turkey seemed much simpler. And this skillet was so good I decided to share it here for you... and for me since I'll be making this easy and flavorful dish again and again.

Like my Herby Chicken Chunks, this ground turkey skillet packs a punch with flavor thanks to four dried herbs (plus dried garlic and onion), hence the Wow Me name. The perfect meal on a weeknight when you don't have the time or energy to make a gourmet meal but still want a gourmet taste.

I also had some tomatoes on hand, so I threw those in, which added some nice color and nutrition. Plus, topped off with feta cheese, this new favorite can't be beat.

So, what about the zucchini ribbons? I haven't made zucchini ribbons for years, but I couldn't resist as I found 4 large zucchini that looked great today at the grocery store. These ribbons are so simple to make and really complement the seasoned meat with their mellow, earthy flavor.

Wow Me Weeknight Turkey Feta Skillet

Serves 4

1 lb. ground turkey 

1 tsp. dried basil

1 tsp, dried parsley

1 tsp. dried oregano

1/2 tsp. dried dill

1/2 tsp. garlic powder

1/2 tsp. dried minced onion

1/2 tsp. salt

2 tomatoes (mine were on the vine), chopped

Feta cheese to sprinkle on top as desired

Saute the ground turkey on medium-high until cooked through. If you have the 93%, you might need to add a bit of olive oil, while sauteeing so it doesn't stick to the pan. Once browned and cooked through, add in the chopped tomatoes and all the seasonings. Cook for a few minutes on low to let the flavors meld. Top with crumbled feta cheese before serving.

Zucchini Ribbons

Serves 4

4 zucchini

2 Tblsp. olive oil

Salt as desired

Wash and cut off the ends of the zucchini. In a medium skillet, add the olive oil. With a vegetable peeler, peel the skin of the zucchini into ribbons, making sure not to go too deep to the seeds. Place ribbons in the skillet and saute over medium-high heat until softened. Stir often and watch carefully so the ribbons don't get overly browned- they should remain a vibrant green. Season with salt as desired.