"As everyone who raises a garden knows, zucchini grows overnight!" declares June Formanek of Belle Plaine, Iowa. "I never like to let anything go to waste, so I try adding this hearty squash to every recipe I can. This dish has the fresh taste of summer."

Ingredients

• 1 pound ground turkey breast
• 1 small onion, chopped
• 1 teaspoon canola oil
• 1 garlic clove, minced
• 1 pound fresh tomatoes, chopped
• 1/4 pound zucchini, diced
• 1/4 cup chopped dill pickle
• 1 teaspoon dried basil
• 1/2 teaspoon pepper

Directions

1. In a large skillet, cook turkey and onion over medium heat in oil until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain if necessary. Add remaining ingredients. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.