One of my kids has recently decided to go vegetarian, which has sometimes been a challenge for family meals. I sent out an SOS to my newsletter, and a reader, April Richards, suggested dropping a meat substitute into this tasty zucchini skillet recipe to keep everyone fed.

Thanks so much, April!

Zucchini Skillet

• 1 or 2 zucchini, based on size
• 1 or 2 yellow squash
• 1 onion
• 1 bell pepper
• 1-2 cloves of garlic FRESH!
• 1 large can of petite diced tomatoes
• Dried Basil, Parsley or whatever herbs you like. Try herb blends, too.
• Dried red pepper flakes. A small amount
• 1 pound of ground turkey breast or chicken breast or even a very lean ground beef will work. I use turkey. Or even a meat substitute.
• Pasta or rice if you want that.

DIRECTIONS

Brown the meat/meat substitute and drain and put aside.

Chop up all the vegetables then cook them until tender and lightly caramelized.

Put in the diced tomatoes and herbs when you mix the meat/meat substitute back into the skillet.

Serve over pasta or rice. Or w/o that if you want.

To make into soup, add broth of choice. To thicken it, mix cornstarch and water then mix that in.