Turkey Tomato Sauce Over Roasted Zucchini

This isn’t a recipe, it’s just dinner. Yum. I never miss pasta when squash is in season.

Turkey Tomato Sauce

Ingredients:
1 onion, chopped
1 Tbs olive or coconut oil
6 cloves garlic, minced
1 pepper of any heat, chopped (I used a sweet anaheim)
1 lb ground turkey
2 tsp salt
1 tsp ground pepper
1 Tbs dried thyme
1 Tbs Worcestershire sauce
1 cup chicken or turkey broth
2 – 6 oz cans tomato paste
2 – 15 oz cans diced tomatoes

Instructions:
In a large skillet or wide saucepan over medium heat, saute the onion in the oil for 5 minutes, stirring occasionally. Add the chopped pepper and garlic and cook for another few minutes. Add the turkey to the pan, breaking it up with a wooden spoon and stirring well until it’s cooked through, about 8-10 minutes. Add the seasonings, worcestershire, broth, tomato paste, and diced tomatoes, stirring well. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Serve over roasted zucchini.

Roasted Zucchini

Ingredients:
2 medium zucchini
1 Tbs olive oil
1 tsp salt
1/2 tsp ground pepper

Instructions:
Preheat oven to 425 degrees. On a cutting board, slice the zucchini in half lengthwise and dice in 1/2″ wedges. Put a piece of foil or parchment paper on a lipped baking sheet and put the zucchini pieces on top. Drizzle with olive oil and season well with salt and pepper. Mix the zucchini up to evenly coat and distribute in a single layer on the baking sheet. Roast in the preheated oven for 30 minutes, stirring every 10 minutes. To serve, put a heap of zucchini on a plate and top with Turkey Tomato Sauce and fresh chopped parsley.

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