Serves 4:

Ingredients:

  • 2 T ghee or avocado oil
  • 1 medium onion, chopped
  • 6 garlic cloves, chopped
  • 1lb of ground turkey
  • 1 small can tomato paste ( use about 2 T for each saute pan)
  • 1/4 cup white wine
  • 2 T wheat free tamari or liquid aminos
  • 6 lacinato kale leaves, chopped with stems removed (optional)
  • 1/4 cup fresh chopped parsley (optional) (save 1 T to sprinkle on plated dishes when serving)
  • 1/2 tsp taco seasoning from Trader Joe’s (optional)
  • 6 zucchini (it shrinks considerably when cooked)
  • chopped pitted kalamata olives (optional)
  • 1/2 cup fresh grated parmesan
  • salt and pepper to taste

Here’s How:

  1. Use 2 different skillets for this dish, one for the pasta, the other for the ground turkey.
  2. Heat one skillet, add 1 T ghee and begin to saute onions  (about 2 min. on medium high) until translucent, then add garlic. (1 minute)
  3. Add ground turkey and rest of ingredients until the zucchini. Saute, break up turkey, cover on low heat for 10 minutes.
  4. Heat other skillet on medium high heat, add 1 T ghee, and briskly saute the zucchini, season with salt and pepper, and simmer with a lid for 5 minutes.
  5. Add olives.

To serve, place the zucchini around the outer rim of a plate, and the turkey mixture inside. Top with parmesan, fresh ground pepper and perhaps reserved parsley and enjoy.

*I really like the leftover zucchini cold, especially in the warmer weather.