• 1lb. ground turkey, lean
• 1 Tbsp. extra virgin olive oil
• 1 onion, medium, peeled and diced
• 2 zucchini/summer squash, medium, diced
• 3 (3 ½ cups) potatoes, medium-large, rinsed, peeled, diced
• 3 tomatoes, rinsed and chopped
• 3 Tbsp. tomato paste, low sodium
• 1 tsp. dried basil
• 1 tsp. oregano
• 1 tsp. garlic powder
• Salt, black pepper, and chili powder to taste
• 1 cup mozzarella cheese, reduced fat, moisture part-skim

1. Heat oil in a medium-large skillet over medium-high heat.
2. Add ground turkey to skillet and use spatula to crumble meat. Once meat is semi-cooked, add onion and sauté for 7-12 minutes until meat is cooked or reaches an internal minimum temperature of 155°F. Remove from pan and set aside.
3. Add oil to the same skillet over medium-high heat. Once oil is hot, add potatoes and sauté potatoes for 5-10 minutes or until browned.
4. Reduce heat and add ground turkey back into skillet, along with tomatoes, tomato paste, garlic powder, dried basil, dried oregano, chili powder, pepper, and salt. Cover and simmer for 5 minutes. Add zucchini and cook until zucchini and potatoes are tender.