Turkey Zucchini Orzo Skillet

• lean ground turkey1 lb
• orzo1 1/3 cup
• zucchinihalved lengthwise and sliced1 lb
• tomato paste2 tbsp
• parmesan cheesegrated2 oz
• extra-virgin olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp
• dried oregano1 tsp
• red pepper flakes1/4 tsp

Instructions

1. 1Halve the zucchini lengthwise and slice it. Keep the raw turkey separate from the vegetables. Do not rinse the turkey. Wash the cutting board, knife, and hands with soap and water before touching anything else.
2. 2Pat the turkey dry if needed and season it with half the kosher salt and black pepper. Heat the olive oil in a large skillet over medium heat. Add the turkey and cook for 6-8 minutes, breaking it into small pieces, until browned and the thickest piece reaches 165°F (74°C). Transfer it to a clean bowl.
3. 3Add the zucchini to the skillet and cook for 3-4 minutes, stirring, until lightly golden and crisp-tender. Season with the remaining kosher salt and black pepper, then stir in the tomato paste, oregano, and red pepper flakes until fragrant, about 1-2 minutes.
4. 4Stir in the orzo and enough water to cover it generously. Bring to a simmer and cook for 9-11 minutes, stirring often, until the orzo is tender with a firm center and most of the liquid is absorbed. Taste and adjust seasoning.
5. 5Return the turkey to the skillet and stir until hot throughout, 2-3 minutes, reaching 165°F (74°C) when reheated. Stir in the parmesan and serve when the cheese melts.