I made this in a 12" cast iron skillet
Heat 2 tablespoons olive oil in skillet over medium high heat. Add turkey, 1 teaspoon salt and 1 teaspoon pepper. Cook breaking the meat up until cooked through and starts to brown, about 5 minutes. Remove meat to a separate bowl.
Heat the remaining 2 tablespoons olive oil in skillet and add onion. Cook about 3-5 minutes until starts to soften. Add tomato paste and stir until paste is completely blended with the onions. Add zucchini, garlic, tomato, wine, water, tomato sauce and seasonings, remaining salt and pepper. Stir well. Add water as needed.
Cook until zucchini is tender crisp about 8-10 minutes. Add beans and combine. When fully combined add mascarpone cheese and stir until melted. Add more salt and pepper to taste. When fully combined and heated through, sprinkle with parmesan cheese.
[NOTE: Could have used more vegetables or less meat.]
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (864g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1110 | ||
Calories from Fat: 598 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.4g | 89 % | |
Saturated Fat 34g | 170 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 255.5mg | 79 % | |
Sodium 806.7mg | 28 % | |
Potassium 2326.1mg | 61 % | |
Total Carbohydrate 70g | 21 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 69.5g | ||
Protein 59.9g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1110
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