This Easy Garden Skillet full of fresh garden ingredients + flavor is a simple dinner I’ll make over and over again!
Ahhh! I am so excited for my friends Carrian and Cade + their new cook book Our Sweet Basil Kitchen that releases in just a couple of weeks! I got my copy a couple of weeks ago and finally got cooking from it this week! Everything, I mean EVERYTHING inside looks divine! From dinner to dessert, healthy to indulgent, all with such unique flavor combinations!
Carrian has been such a great, supportive friend to me, I could not be happier to celebrate this book of hard work and love and share it with all of you! I love that Carrian and Cade wrote this book together, as a couple in the kitchen, promoting family dinners together 🙂
You can pre-order yours now on Amazon! Pinky promise you’ll love it.
This Garden Skillet from their book is divine! And so easy to make. It has me craving summer + a summer garden! Bursting with sweet tomatoes, zucchini, and fresh basil. But you don’t have to wait ’til summer (or have a garden) to make this–because let’s be real, I don’t have a green thumb and will probably never have a garden, lol.
You can make this dish with or without meat, make it a main dish or a side. It calls for pre-cooked turkey meatballs, but if you don’t have any or don’t prefer meat just leave them out. OR if you don’t have meatballs, nor do you want to make any, just cook some ground turkey up–like I did!
I also doubled the recipe for my meat loving family!
- 6 turkey meatballs (or just use 1/2 lb ground turkey, cooked in larger chunks)
- olive oil
- 1 small to medium zucchini, chopped
- salt and pepper to taste
- 1/4 cup sugar sweet or sunshine tomatoes
- 3/4 cup grape or cherry tomatoes
- 1 heirloom tomato, chopped
- 1/3 cup marinara sauce
- 3/4 cup shredded mozzarella cheese
- Fresh chopped basil
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the zucchini and sprinkle with salt and pepper to taste. Saute for one minute.
- Add the meatballs, if using, the tomatoes, and sauce. Cook until the tomatoes are bursting, zucchini is tender, and everthying is hot.
- Sprinkle with cheese, cover with lid, and cook 1-2 minutes more, until cheese melts.
- Serve with fresh basil and more salt and pepper if needed.
- **if you're cooking ground turkey, just brown it in the same large skillet, drain and place in a medium bowl until ready.