Herbed Turkey Patties with Ratatouille Vegetables

Savory French-herb seasoned lean turkey cutlet patties seared golden and paired with a fast stewed medley of zucchini and tomatoes.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: French
• Difficulty: Easy
• Cost: $3.57/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Paleo
• High-Protein
• Low-Carb
• Low-Calorie
• Low-Sodium
• Low-Saturated-Fat
• Low-Sugar
• Whole30
• Kosher
• Halal
• Soy-Free
• Low-Fat

Tags

• sauté
• quick
• healthy
• comfort food
• fresh

Ingredients

• 1.25 pound ground turkey breast (99% lean)
• 1 teaspoon herbes de Provence
• 0.5 teaspoon garlic powder
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 tablespoon olive oil (divided)
• 2 zucchinis (diced)
• 1 can diced tomatoes (14.5 oz can, no salt added)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. In a mixing bowl, combine ground turkey breast with herbes de Provence, garlic powder, salt, and black pepper. Form into 4 equal patties.
2. Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Cook turkey patties for 5 to 6 minutes per side until deeply browned and cooked to an internal temperature of 165°F. Remove to a plate.
3. Add remaining 1/2 tablespoon olive oil to the pan over medium heat. Sauté diced zucchini for 4 minutes until softened.
4. Pour in no-salt-added diced tomatoes and simmer gently with the zucchini for 4 minutes until thickened.
5. Plate each turkey patty over a generous scoop of the tomato-zucchini ratatouille and garnish with fresh parsley if desired.

Notes

Using 99% lean white ground turkey breast ensures dietary cholesterol and saturated fat remain minimal.

Nutrition (per serving)

• Calories: 228
• Protein: 35.8 g
• Carbohydrates: 8.4 g
• Fat: 5.7 g
• Fiber: 2.2 g
• Sodium: 400 mg
• Saturated Fat: 1.1 g
• Sugar: 4.9 g
• Cholesterol: 88 mg