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Dinner recipe · from the recipe book

Lemon-Pepper Roast Turkey Breast with Zucchini

Juicy herb-rubbed turkey breast roasted with lemon, black pepper and rosemary over tender zucchini, sweet onions and crisp-edged potatoes, finished with Parmesan and parsley.

Lemon-Pepper Roast Turkey Breast with Zucchini

Ingredients

  • 1½ lb680 gTurkey breast, boneless skinlessin one piece, patted dry
  • 2 medium450 gRusset potatoescut into 1-inch chunks
  • 2½ medium450 gZucchinicut into 1-inch half-moons
  • 2 medium220 gYellow onioncut into wedges
  • 4 cloves12 gGarlicminced
  • 2½ tbsp36 gOlive oil
  • 1 lemon, juiced48 gLemon juice
  • 2 tsp4 gLemon zest
  • 1¼ tsp3 gBlack pepper
  • 1¾ tsp2 gDried rosemarycrumbled
  • 1 tsp1 gDried oregano
  • ¾ tsp5 gSalt
  • 3 tbsp grated20 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C).
  2. Make the lemon-pepper rub: stir together the garlic, lemon zest, black pepper, rosemary, oregano, half the olive oil, half the lemon juice and half the salt.
  3. In a roasting pan, toss the potato and onion with the remaining half of the olive oil and the remaining half of the salt; spread them out.
  4. Rub the lemon-pepper rub all over the turkey breast and set it on top of the potato and onion.
  5. Roast for 25 minutes.
  6. Scatter the zucchini around the turkey and stir it into the pan juices.
  7. Roast 20 to 25 minutes more, until the vegetables are tender and the turkey reaches 165°F (74°C) in the thickest part.
  8. Rest the turkey on a board for 5 minutes, then slice.
  9. Drizzle the remaining half of the lemon juice over the vegetables, sprinkle with the Parmesan and parsley, and serve with the sliced turkey.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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