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Turkey Ratatouille


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  • 4 tablespoons olive oil divided
  • 2 pounds turkey cutlets
  • 1 Japanese or small Italian eggplant cut 3/4" cubes
  • 1 small zucchini cut 3/4" cubes
  • 1 small red pepper cut 3/4" pieces
  • 1 cup sliced mushrooms - (4 oz)
  • 2 garlic cloves pressed
  • 1/2 cup tomato puree (such as Pomi)
  • 1 teaspoon dried basil
  • 1/4 packet sugar substitute
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle cutlets with salt and pepper. Cook cutlets 3 minutes per side, just until lightly golden and cooked through. Transfer to a plate.

Heat remaining oil in skillet. Add eggplant, zucchini, and red pepper. Cook 5 minutes, stirring occasionally. Add mushrooms, garlic, tomato puree, basil, and sugar substitute. Mix well; bring to a boil. Cover, reduce heat to low and simmer 5 minutes. Season to taste with salt and pepper.

Return turkey and accumulated juices to skillet. Cook, uncovered 2 to 3 minutes, just until turkey is heated through.

This recipe yields 4 servings.

Carbohydrates: 9.5 grams
Net Carbs: 6.5 grams
Fiber: 3 grams
Protein: 61.5 grams
Fat: 15.5 grams
Calories: 429

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