Zucchini dish with turkey meat, in tomato sauce
I made this zucchini dish with turkey thigh and tomato sauce several times, especially when I find tender zucchinis at the market. It's the kind of recipe where you don't have to keep an eye on the clock, but you do need to pay attention to how each step cooks. The turkey makes the sauce richer, while the zucchinis add freshness. I cook it when I want a warm meal that isn't too heavy.
Quick Info
Total time: approximately 1 hour
Preparation time: 15 minutes
Cooking time: 40-45 minutes (depending on how quickly the zucchinis and meat soften)
Servings: 4
Difficulty: easy to medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
1 deboned turkey thigh (approximately 700-800 g)
3 medium zucchinis
3 small onions
100 ml white wine
1 teaspoon thyme
2 bay leaves
2 cloves of garlic
2-3 tablespoons olive oil
1 cup tomato juice (approximately 200-250 ml)
salt
ground pepper
parsley for garnish (optional, preferably fresh, but dried will work too)
Preparation Method
1. Cut the turkey thigh into suitable pieces. Season the meat with salt on all sides.
2. Heat the oil in a large pot or skillet. Add the turkey pieces and brown them on all sides over medium to high heat. Once the meat is browned, remove it to a plate.
3. In the same oil, add the finely chopped onion. Also add the two garlic cloves cut in half. Sauté for 2-3 minutes, just enough for the onion to soften and the garlic to release its flavor.
4. Cut the zucchinis into thicker slices, about 2-3 cm thick. Add them over the onions and garlic. Pour in a cup of water (about 150 ml). Gently stir and cover, allowing everything to simmer over medium heat until the zucchinis start to soften. This usually takes about 10-15 minutes, but check to make sure they don’t turn mushy.
5. Return the browned meat to the pot, placing it over the zucchinis and onions. Pour in the tomato juice and white wine. Gently stir to combine.
6. Add the thyme, bay leaves, salt, and pepper to taste. Let it simmer together for another 15-20 minutes, uncovered or partially covered, so the sauce can reduce a bit.
7. Once the meat and zucchinis are cooked, turn off the heat. Sprinkle with chopped parsley, preferably fresh. If you don’t have any, a little dried parsley will do.
8. Serve the dish hot.
Why I Make This Recipe Often
I love it because it cooks in one pot and doesn’t require hard-to-find ingredients. The turkey stays tender, and the tomato sauce ties the vegetables and meat together nicely. It works well as a light main dish or as a more filling meal if you serve it with some bread.
Tips and Variations
Tips
If you want to prevent the zucchinis from breaking down, don’t let them cook too long. The slightly acidic tomato juice pairs well with turkey, but if it’s too sour, you can add half a teaspoon of sugar.
The turkey meat shouldn’t be too lean. If you have a bit of fat on the thigh, the dish will be tastier.
Substitutions
You can use chicken thigh, but make sure it’s not overly deboned and dry, as it cooks quickly and may not remain juicy.
If you don’t have white wine, you can use just water or, for a richer flavor, a bit of clear broth.
The tomato juice can be replaced with crushed tomatoes or canned tomatoes, but adjust the salt and taste accordingly.
Variations
If you want a thicker texture, let the sauce reduce more at the end without a lid.
You can also add finely chopped carrots for a sweeter sauce or bell peppers, but it’s not mandatory.
Serving Ideas
The simplest way is with fresh bread to soak up the sauce. It also pairs well with rice or even soft polenta if you want a heartier meal.
You can sprinkle with fresh parsley when serving if you have it.
Frequently Asked Questions
1. Can I make the recipe with turkey breast or another meat?
Yes, but turkey breast requires less cooking time to avoid drying out. You can also use chicken thigh or even lean pork.
2. Can I skip the white wine?
Yes, it’s not mandatory. You can use the same amount of water or broth.
3. Can everything be cooked in the oven?
The recipe is designed for the stovetop, but if you want to finish it in the oven after browning the meat and vegetables, you can transfer it to a baking dish and bake at 180°C for about 30-40 minutes.
4. Is sugar needed in the sauce?
Only if the tomato juice is too sour. Taste the sauce before deciding.
5. Can I prepare the dish in advance?
Yes, but the zucchinis will release water, and the sauce may become more liquid after sitting.
Nutritional Values
Approximately, one serving has about 300-350 kcal, with 30-35 g of protein, 8-10 g of fat, and 15-20 g of carbohydrates. The dish is rich in protein and relatively low in fat, especially if you use thigh meat without much fat and don’t add too much oil. The values are estimates and can vary depending on how much meat and tomato juice you use.
Storage and Reheating
The dish can be stored in the refrigerator for 1-2 days. The zucchinis will become softer, but the flavor remains good. Reheat over low heat, stirring gently. I do not recommend freezing it, as the zucchinis will turn mushy upon thawing.
The recipe is simple and practical, with seasonal ingredients and no complicated steps. If you have everything on hand, it can be easily made in an hour and is suitable for any day of the week.
Ingredients: 1 deboned turkey thigh, 3 zucchinis, 3 small onions, 100 ml white wine, 1 teaspoon thyme, 2 bay leaves, 2 cloves of garlic, 2-3 tablespoons olive oil, 1 cup tomato juice, salt, ground pepper
