Recipe By Rachel Staloch
Published Oct 30th
Prep 15m Cook 15m Additional 2h Ready In 2h 30m
Servings 4 servings Calories 480.3

Grilled turkey, mushrooms, and zucchini marinated in Italian dressing and cooked on the grill. A great recipe for the end of summer or early fall.

Recipe Ingredients

  • 1 pound turkey cutlets, cut into chunks
  • 1 (16 ounce) package whole button mushrooms
  • 2 small zucchinis, sliced
  • 1 (16 ounce) bottle Italian-style salad dressing
  • 12 (10 inch) bamboo skewers, soaked in water for 20 minutes

Cooking Directions

  1. 1 Combine turkey, mushrooms, and zucchini in a 13x9-inch dish. Pour Italian dressing over mixture and stir to coat. Cover dish with plastic wrap; marinade in refrigerator 2 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Thread turkey, mushrooms, and zucchini slices onto skewers until all the ingredients have been used. Discard excess marinade.
  4. 4 Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts

  • Calories 480.3
  • Carbohydrate 17.2 g
  • Cholesterol 41.4 mg
  • Fat 35.3 g
  • Fiber 1.8 g
  • Protein 26.5 g
  • Saturated Fat 6 g
  • Sodium 2231.7 mg
  • Sugar 12.1 g

Chef's Notes

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


  1. The vegetables taste delicious in the Italian Dressing marinade. But the chicken was a little dry. I am going to try it with thigh meat the next time.:)
  2. You can't go wrong with this one. I do recommend letting it marinade overnight though for best results. The 3 ingredients all take on the dressing in their own way with the zucchini absorbing it the most. I did thread my meat and veggies separate because that is the way it needs to be done - Read more ...

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