I’m sharing my Ground Turkey and Zucchini Skillet, a Super Fast Healthy Dinner that combines lean turkey, crisp zucchini, and a clever spice blend with one unexpected ingredient to pique your curiosity.

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I love quick dinners that feel like they took longer than they did, and this Ground Turkey and Zucchini Skillet does exactly that. Brown, savory ground turkey meets tender zucchini in one pan, and the flavors kinda deepen in a way you wont expect.

It’s low fuss, protein packed, and perfect if you want something that fits into my Low Carb Tasty Meals rotation. Sometimes I make extra so lunch the next day is effortless, other times it disappears before I can plate it.

Give it a try tonight, you might end up swapping out your usual go to.

Ingredients

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Ground turkey: Lean protein that helps muscle repair, lower fat than beef, mild savory flavor.
zucchini: low calorie high in fiber and water, adds freshness and gentle crunch.
Diced tomatoes: Provide vitamin C, extra moisture and bright acidity, keeps dish lively not bland.
Garlic: Tiny cloves pack flavor and antioxidants, gives warmth and savory punch to the meal.
Olive oil: Adds healthy monounsaturated fats helps brown turkey carries herbs and spices.
Parmesan cheese: Adds umami and salt a little goes far boosts mouthfeel and richness.
Italian seasoning: Blend of herbs gives herby depth, low calorie way to punch up flavor.

Ingredient Quantities

1 lb ground turkey, lean (about 90% lean)

2 medium zucchini, diced

1 small yellow onion, diced

2 cloves garlic, minced

1 tbsp olive oil

1 can (14.5 oz) diced tomatoes, undrained

1 tbsp tomato paste (optional)

1 tsp Italian seasoning

1/2 tsp smoked paprika

3/4 tsp kosher salt

1/4 tsp black pepper

1/4 cup grated Parmesan cheese, plus more for serving (optional)

2 tbsp chopped fresh parsley or basil (optional)

Pinch red pepper flakes (optional)

How to Make this

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1. Heat a large skillet over medium high heat and add the olive oil, swirl to coat then add the diced onion. Cook for about 3 to 4 minutes until soft and translucent, stir once or twice, then add the minced garlic and cook 30 seconds more.

2. Add the ground turkey (about 1 pound, 90 percent lean) and break it up with a spatula, cooking until there’s no pink left and the meat starts to brown, about 6 to 8 minutes. If there’s any excess liquid let it bubble off, you want some browning for flavor.

3. Sprinkle in the Italian seasoning, smoked paprika, kosher salt, black pepper and the pinch of red pepper flakes if you like heat. Stir well so the spices coat the turkey.

4. Pour in the can of diced tomatoes, undrained, and add the tomato paste if you’re using it. Stir and scrape the bottom of the pan to loosen any browned bits, that stuff adds lots of flavor.

5. Add the diced zucchini and gently fold it into the turkey and tomato mixture. Reduce the heat to medium low, cover and cook for about 5 to 7 minutes until the zucchini is tender but not mushy.

6. Remove the lid and simmer 1 to 2 minutes if the mixture seems too watery, just to thicken up the sauce. Taste and adjust salt or pepper if needed, remember the Parmesan will add salt too.

7. Turn off the heat and stir in the grated Parmesan and the chopped fresh parsley or basil if using. Give it a final taste and add more herbs or red pepper flakes if you want.

8. Serve hot with extra Parmesan on top. Leftovers keep great for meal prep, store in an airtight container in the fridge for up to three days and reheat gently.

Equipment Needed

1. Large skillet (10 to 12 inch) with lid
2. Heatproof spatula or wooden spoon for breaking up turkey and scraping pan
3. Chef’s knife (8 inch)
4. Cutting board
5. Measuring spoons and 1 tablespoon measure, plus a 1/4 cup measure for Parmesan
6. Can opener
7. Box grater or microplane for fresh Parmesan
8. Small bowl and spoon for tomato paste or to hold spices

FAQ

Q: Can I swap the ground turkey for something else? A: Yes, you can use ground chicken, lean ground beef, or pork with basically the same method. For a vegetarian option try crumbled tempeh, cooked lentils, or firm tofu, but you might need to cook off extra zucchini moisture more carefully.

Q: How do I stop the turkey from getting dry? A: Don't overcook it, brown it on medium-high then lower the heat, and add the canned tomatoes so the pan stays moist. Using 90% lean is good, but if you go super-lean add a splash of broth or olive oil.

Q: My zucchini makes the dish watery, what should I do? A: Salt the diced zucchini and let it sit 10 minutes, then pat it dry before cooking. Or cook zucchini separately on high heat so excess water evaporates before mixing with the turkey.

Q: Can I make this ahead or freeze it? A: Yes. Store in the fridge for 3 to 4 days. For freezing cool completely then use airtight containers or freezer bags up to 3 months. Thaw overnight in the fridge and reheat gently, add cheese after reheating if you used it.

Q: How can I make it spicier or milder? A: Add more red pepper flakes or a pinch of cayenne to kick it up, or leave out the pepper flakes and use extra Parmesan to keep it mild. Taste and adjust salt at the end since tomatoes concentrate flavors.

Q: What should I serve it with and how long does it take? A: Serve over rice, pasta, quinoa, polenta, or in lettuce cups for low carb. Total cook time is about 25 to 30 minutes from start to finish, quick enough for a weeknight.

Ground Turkey And Zucchini Skillet Recipe Substitutions and Variations

Ground turkey: ground chicken (1:1, similar lean texture), lean ground beef (richer flavor), ground pork (moisture and a bit sweeter), cooked lentils or crumbled tempeh (1:1 for a vegetarian swap)
Zucchini: yellow squash (swap 1:1), eggplant (dice and salt to draw moisture), bell peppers (adds color and sweetness), mushrooms (great for extra umami, cook till browned)
Diced tomatoes (canned): crushed tomatoes (smoother, same volume), tomato sauce (simmer to thicken), fresh chopped tomatoes (2 medium, peel if you want), fire roasted diced tomatoes (adds smoky depth)
Parmesan cheese: Pecorino Romano, saltier so use a bit less, Asiago or aged cheddar (good melting options), nutritional yeast (vegan, nutty flavor), or just skip and finish with extra herbs if avoiding dairy

Pro Tips

– Pat the turkey dry with paper towels before it hits the pan and dont stir it nonstop, let it sit a minute or two to get some color, that browning is where the flavor comes from. If theres liquid, spoon it off so the meat can actually brown.

– For zucchini, salt it and let it sit while you cook everything else, then squeeze or blot some of the water out. Or roast/sauté the zucchini separately till golden and fold in at the end so it stays tender not mushy.

– Bloom the tomato paste in the hot pan for 30–60 seconds before adding the canned tomatoes, it deepens the tomato flavor. If the sauce tastes flat, a tiny pinch of sugar or a splash of vinegar/lemon will brighten it up.

– Dont add the Parmesan too early since it will make the whole dish salty, taste first. Finish with fresh herbs and a drizzle of good olive oil or a squeeze of lemon to lift the flavors, and when reheating add a splash of water or broth so it doesnt dry out.

Ground Turkey And Zucchini Skillet Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

302

kcal

Equipment: 1. Large skillet (10 to 12 inch) with lid
2. Heatproof spatula or wooden spoon for breaking up turkey and scraping pan
3. Chef’s knife (8 inch)
4. Cutting board
5. Measuring spoons and 1 tablespoon measure, plus a 1/4 cup measure for Parmesan
6. Can opener
7. Box grater or microplane for fresh Parmesan
8. Small bowl and spoon for tomato paste or to hold spices

Ingredients

1 lb ground turkey, lean (about 90% lean)
2 medium zucchini, diced
1 small yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 can (14.5 oz) diced tomatoes, undrained
1 tbsp tomato paste (optional)
1 tsp Italian seasoning
1/2 tsp smoked paprika
3/4 tsp kosher salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese, plus more for serving (optional)
2 tbsp chopped fresh parsley or basil (optional)
Pinch red pepper flakes (optional)

Directions

Heat a large skillet over medium high heat and add the olive oil, swirl to coat then add the diced onion. Cook for about 3 to 4 minutes until soft and translucent, stir once or twice, then add the minced garlic and cook 30 seconds more.
Add the ground turkey (about 1 pound, 90 percent lean) and break it up with a spatula, cooking until there's no pink left and the meat starts to brown, about 6 to 8 minutes. If there's any excess liquid let it bubble off, you want some browning for flavor.
Sprinkle in the Italian seasoning, smoked paprika, kosher salt, black pepper and the pinch of red pepper flakes if you like heat. Stir well so the spices coat the turkey.
Pour in the can of diced tomatoes, undrained, and add the tomato paste if you're using it. Stir and scrape the bottom of the pan to loosen any browned bits, that stuff adds lots of flavor.
Add the diced zucchini and gently fold it into the turkey and tomato mixture. Reduce the heat to medium low, cover and cook for about 5 to 7 minutes until the zucchini is tender but not mushy.
Remove the lid and simmer 1 to 2 minutes if the mixture seems too watery, just to thicken up the sauce. Taste and adjust salt or pepper if needed, remember the Parmesan will add salt too.
Turn off the heat and stir in the grated Parmesan and the chopped fresh parsley or basil if using. Give it a final taste and add more herbs or red pepper flakes if you want.
Serve hot with extra Parmesan on top. Leftovers keep great for meal prep, store in an airtight container in the fridge for up to three days and reheat gently.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.