Zucchini Skillet Meal

This was a great fast and easy one-pot meal that used up a bunch of my garden vegetables (zucchini, tomatoes, green pepper).  The recipe made more than expected, so we had leftovers for a couple nights.  If I made it again, I'd spice it up a little more with more chili powder or cayenne or something.  Jeremy put Tabasco sauce on his serving. 

Zucchini Skillet Meal

Makes 6 servings

Ingredients:

1 lb ground turkey or ground beef

1 medium onion, chopped

1 green pepper, seeded and chopped

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon pepper

1-2 zucchini, diced (I used 1 large zucchini)

2-3 large tomatoes, seeded and diced

1 cup uncooked instant rice

1/4 cup water 

shredded cheese (I used Mexican blend)

Directions:

Cook ground turkey in a large skillet over medium-high heat until no longer pink, about 5 minutes.  Add in the onion and peppers and cook for a few minutes to soften the veggies.  

Stir in the seasonings, zucchini, tomatoes, rice, and water, and bring to a boil (the zucchini will release more moisture).  Reduce heat, cover, and simmer until rice is tender, about 15 minutes.  Sprinkle shredded cheese over everything and let melt a bit.