Go Back
zucchini garden lunch piled high with turkey, pepper jack, and thyme

Garden Zucchini with Turkey, Thyme, & Lemon

This is a delicious lunch that will bring the garden to your plate. Pile the zucchini high with turkey, thyme, and melted pepper jack. Then brighten it up with a big squeeze of lemon. It's satisfying, feels decadent, and the zucchini makes it extra healthy. This unique and easy dish will make lunch feel like something special.
5 from 1 vote
Print Recipe Pin Recipe
Total Time 15 minutes
Servings 2

Ingredients
  

  • 2 large slices of zucchini (the wider the better) Also, zucchini from a garden or a farmers market tastes a lot better, if possible.
  • 4 slices deli turkey (can substitute with other types of lunchmeat) thinly cut or shredded
  • 2 garlic cloves minced
  • 1/4 cup red onion finely chopped
  • 2 tbsp. fresh thyme preferred (app 5 sprigs); dry thyme can be substituted more to taste
  • 1 tbsp. olive oil enough to coat your pan
  • 1/2 cup shredded pepper jack cheese (or any shredded cheese) more to taste
  • 1 lemon
  • 2 tbsp Trader Joe's organic toasted sesame dressing optional (If you want the zucchini flavor to come through, omit the sauce. It does, however, add a rich, creaminess.) You can also use other salad dressings as a substitute.
  • 1 tsp fresh chili peppers preferred, like Thai chili ; red pepper flakes can be used as a substitute minced if fresh

Instructions
 

  • Pro tip: If you have an extra 10 minutes, salt the zucchini and let it sit for 10 minutes prior to warming up the pan to draw out the extra zucchini moisture. Then, pat it dry with a paper towel.
    Warm up the oil in a frying pan. Cut the zucchini in about 1/2" slices. Try to make them as much of the same size and thickness as possible. Season both sides of the zucchini with salt and pepper.
    zucchini being sliced by holding it vertically
  • Add the chopped garlic, onion, chili and thyme to the pan and cook for a few minutes, until garlic is starting to brown. Add a pinch of salt.
    Shred the turkey, and add it, as well as the shredded pepper jack, to the onion mixture. Push the turkey to one side of the pan.
  • Add the sliced zucchini, and cook for about 3 minutes on each side over medium high heat. You want to try and get it golden brown on both sides.
    If the garlic in the turkey mixture is getting overly browned, take it out of the pan, and keep it warm, while you finish browning the zucchini.
  • Put the zucchini on a plate, and pile high with the turkey mixture. Grate more pepper jack to your liking on top of the turkey. Generously squeeze the lemon over each serving.
    Add about 1 tbsp. of toasted sesame dressing to each zucchini. Garnish with thyme.
    If you don't have the sauce, you could go without it. You could also make my mild jalapeno sriracha yogurt sauce - in the zucchini dog recipe above.
    Bonus points if you eat this in a garden or outside.
    Enjoy!