Gluten Free Sweet Potato Zucchini Skillet
Ingredients
- 2 medium zucchini
- 1/2 cup diced red onion
- 1 lb. ground turkey
- 2 medium sweet potatoes
- 8 oz. can tomato sauce
- 1 Tbsp. dried rosemary
- 1 tsp. salt
- 1 tsp. thyme
- fresh cilantro or parsley for topping
Directions
- Dice zucchini & saute in large skillet with olive oil until slightly golden (5-7 minutes on medium heat). Remove zucchini from skillet and set aside in large bowl.
- Add red onion to the skillet and saute until cooked to your liking. Remove red onion from skillet and add to zucchini bowl.
- Add ground turkey to the skillet and heat until cooked through. Remove ground turkey from skillet and add to zucchini/red onion bowl.
- Dice the sweet potatoes and saute in skillet on medium-low heat until cooked through and tender. (Will cook faster if skillet is covered.)
- Once sweet potatoes are cooked, add zucchini, red onion, and ground turkey back to the skillet. Mix in the tomato sauce, dried rosemary, salt, and thyme. Heat through.
- Top with cilantro or parsley and enjoy!
—
This recipe is inspired by the Sweet Potato Zucchini Casserole from Primavera Kitchen. I gave the original recipe a go last week, but it didn’t turn out quite as I had hoped. The sweet potatoes took FOREVER to cook. (Maybe I didn’t slice them thin enough?) After 40+ minutes I took the casserole out of the oven and heated small batches of the sweet potatoes up in the microwave to get them to cook faster.
(I’ll admit – I might just have a whack oven. It came with our rental apartment and I really have no idea how old it is or how accurate the temperature is. So if you’ve got a nicer oven than I do, the recommended cook time of 20-25 minutes on the original recipe might work for you.)
The oven aside, after all that waiting and extra work, I decided it would just be easier to make it on the stove. I’m all about convenience, and I love me a good one-pot meal.
I changed up the spices a bit, omitted the cheese, mixed it all together on the stove…and voila! An easy skillet meal with many of my go-to pantry staples.
Pro tip: it tastes SO GOOD with a fried egg on top. But I’m biased – I could eat a fried egg on top of just about anything.
