- 3 ½ c yellow squash, diced
- 2 tbsp extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 ½ c bell pepper, diced
- 1 ½ c onion, diced
- 3 The Great American Turkey Co. Tomato & Basil Turkey Steaks
- 1 pt grape tomatoes, halved
- 2 tbsp fresh basil, torn
Heat a large nonstick skillet over high heat. In a large bowl, toss squash with 1 tbsp oil, ½ tsp salt and ¼ tsp pepper, until well-coated. Add to the hot skillet in a single layer. Sear until browned on the bottom, about 2 minutes. Return to bowl.
Reduce heat to medium, add remaining tbsp oil, peppers, onion, ½ tsp salt, and ¼ tsp pepper. Cook, stirring, until lightly browned, about 2 minutes. Push to one side of pan.
Add turkey cutlets to the other side of the pan. Cook until browned, about 3 minutes per side.
Add tomatoes and squash and gently fold into the pepper mixture. Cook until tomatoes start to soften and turkey steaks register 165°F, about 2 minutes.
Divide the hash and turkey steaks among serving plates. Top with basil and serve immediately.