Italian Rice Skillet with Zucchini, Speedy Sausage and Sun-Dried Tomatoes
Prep time
Cook time
Total time
To allow the flavors time to meld, I usually mix the spices with the turkey before putting the rice on. Alternatively, you can prepare the rice and mix the turkey with the spices (store it covered in the refrigerator) up to a day in advance. If you want to reduce the sodium, I recommend cutting the salt in the sausage to ½ or ¾ teaspoon, and using the range recommended in the instructions for seasoning at the end. That final touch of salt will have the biggest flavor impact.
Serves: 4 servings
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon salt + additional to taste (see Instructions)
  • ½ teaspoon + ¼ teaspoon black pepper
  • ½ teaspoon dried fennel seeds
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder or minced onion
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon paprika
  • 1 lb lean ground turkey
  • 1½ tablespoons olive oil
  • 2 garlic cloves, minced (optional)
  • 1½ lbs zucchini, cut into ¼- to ½-inch thick half moons
  • ½ cup diced sun-dried tomatoes (drained if in oil)
  • 3 cups cooked (leftover) brown or white rice
  1. Place the Italian seasoning, parsley, 1 teaspoon of salt, ½ teaspoon of black pepper, fennel seeds, garlic powder, onion powder, red pepper flakes, and paprika in a spice grinder, and pulse several times to break up the seeds and seasonings and to combine.
  2. Place the turkey in a bowl and stir in the seasoning with a fork until well distributed, but do not over mix.
  3. Heat the oil in a large skillet over medium heat. Add the garlic (if using) and saute for 15 seconds. Add the seasoned meat and cook, breaking it into small pieces, until browned and cooked through, about 5 minutes. Remove the turkey and garlic to a bowl using a slotted spoon (leave the juices / oil in the pan).
  4. Reduce the heat to medium low. Add the zucchini and sauté until it just begins to soften, about 3 to 5 minutes.
  5. Stir in the sun-dried tomatoes, followed by the cooked meat and garlic, and finally the rice. Saute everything together for 1 to 2 minutes, to coat.
  6. Season with the remaining ¼ teaspoon black pepper and salt, to taste (I usually end up adding ½ to ¾ teaspoon).
Recipe by Go Dairy Free at