Mexican Inpsired Ground Turkey and Zucchini

• Olive oil to drizzle the pan
• 1 - 1.25 lb. package extra lean ground turkey
• 1 tsp. salt
• freshly ground black pepper
• 2 tsp. chopped garlic
• 1 can Rotel tomatoes
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. onion powder
• 1/4 tsp. crushed red pepper flakes
• 3 medium zucchini, chopped into quarter moons

Drizzle a large skillet with olive oil and heat over medium heat.  Brown the turkey with the garlic and salt and generously season with freshly ground black pepper. 

Add the Rotel (with juices) and remaining spices. Reduce heat, cover and let simmer for 10 minutes. 

Add the zucchini and mix everything together.  Cover and continue to cook for 10 minutes, until zucchini is cooked but not mushy.

Serve with your favorite beans and toppings such as: sliced avocado, shredded cheese, sour cream, jalapenos and black olives.

Enjoy!