Herb and pepita crusted roasted turkey over roasted zucchini, garlic mushrooms, and light lemon ricotta cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   2. Place the zucchini on the tray and toss it with 1 1/2 tablespoons of the olive oil, half of the salt, half of the black pepper, and the dried oregano. Spread in a single layer.

3. 3

   3. Roast the zucchini for 15 minutes at 220 °C / 425 °F, until tender and lightly browned on the edges.

4. 4

   4. Meanwhile, chop the pumpkin seeds together with the parsley and half of the chives until you get a coarse mixture. Transfer to a bowl and add the sweet paprika, a pinch of salt, a pinch of black pepper, and 1 teaspoon of lemon zest.

5. 5

   5. Pat the turkey breast dry with paper towels. Brush the top with Dijon mustard and press the pumpkin seed and herb mixture onto it to create a crust.

6. 6

   6. Heat a large oven-safe skillet over medium-high heat with 1/2 tablespoon olive oil. Sear the turkey fillets on the side without the crust for 2 minutes.

7. 7

   7. Remove the tray from the oven, push the zucchini to the sides, and place the turkey crust-side up in the center of the tray or in the same oven-safe skillet. Bake for 10 minutes at 220 °C / 425 °F, or until the turkey is cooked through.

8. 8

   8. While the turkey bakes, heat the remaining 1 tablespoon olive oil in another skillet over medium heat. Add the minced garlic and cook for 30 seconds. Add the mushrooms, the remaining salt, and the remaining black pepper, and sauté for 6 to 8 minutes until browned and their moisture has evaporated.

9. 9

   9. In a small bowl, mix the ricotta with 2 tablespoons lemon juice, the remaining chives, and a little black pepper until smooth and lightly creamy.

10. 10

    10. Let the turkey rest for 3 minutes out of the oven. Serve a base of light lemon ricotta cream, add the roasted zucchini and garlic mushrooms, and place the herb and pepita crusted turkey on top. Finish with extra lemon zest if desired.