Ground Turkey Zucchini Skillet

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  Soy Sauce, Low Sodium(60g)
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  Brown sugar(30g)
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  Sesame Oil, Toasted(5g)
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  Garlic
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  Ginger, Fresh Root(5g)
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  Cornstarch(15g)
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  2 Tbsp water ($0.00)
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  Yellow Onion
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  Zucchini(340g)
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  Vegetable oil(15g)
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  Ground Turkey, 99% Lean(454g)

Instructions

1. 1Whisk together the soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and cornstarch in a small bowl until smooth. Set the sauce aside.
2. 2Dice the onion and slice the zucchini into rounds, then cut the rounds into quarters.
3. 3Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the diced onion and zucchini quarters, and sauté for 4–5 minutes until the onion becomes translucent and the zucchini develops light golden-brown edges. Transfer the vegetables to a plate.
4. 4Return the skillet to medium-high heat and add the ground turkey, breaking it apart with a wooden spoon as it cooks for 5–7 minutes until no longer pink and fully browned throughout, stirring occasionally.
5. 5Add the sautéed vegetables back to the skillet with the browned turkey. Stir the sauce once more, then pour it over the mixture. Cook for 2–3 minutes over medium heat, stirring constantly, until the sauce thickens and coats the turkey and zucchini evenly.
6. 6Remove the skillet from heat and let cool for 2–3 minutes.
7. 7Divide the turkey and zucchini mixture evenly into 4 airtight containers while still warm. Refrigerate until ready to serve, up to 4 days.