Ground Turkey and Zucchini Skillet

Ground turkey and zucchini skillet became a staple in my kitchen during a stretch of busy evenings when I needed something quick, healthy, and satisfying. I had ground turkey thawing, a couple of zucchinis that needed using, and not much else. I threw everything into a skillet with some peppers and spices and it instantly became one of those dinners that felt like a win.

What I love about this meal is how simple it is while still being packed with flavor. It’s high in protein, full of colorful veggies, and comes together in one pan with minimal cleanup. Whether I’m cooking for just me or feeding the whole family, this skillet always hits the spot and gets devoured.

Ingredients

• Here’s what I use for this recipe. You can always swap in other veggies or proteins to suit your tastes!
• Ground turkey – Lean and protein-rich, perfect for a light skillet meal.
• Zucchini – Adds moisture, texture, and a mild veggie flavor.
• Bell peppers – Brings sweetness and color to the dish.
• Onion – Gives the dish a savory base.
• Garlic – Boosts the flavor and adds aroma.
• Olive oil – Helps sauté everything to golden perfection.
• Diced tomatoes – Adds a light, saucy base.
• Italian seasoning – Infuses the dish with herb flavor.
• Paprika – Adds color and mild smokiness.
• Salt and pepper – Essential for balancing and enhancing the flavors.
• Fresh parsley – For a bright and fresh finish.

Tools You’ll Need

• Large skillet or sauté pan – The main tool for cooking everything together.
• Wooden spoon or spatula – For stirring and breaking up the turkey.
• Cutting board – For prepping all the fresh veggies.
• Chef’s knife – Makes chopping quick and easy.
• Measuring spoons – To get the seasoning just right.
• Colander – If draining canned tomatoes or rinsing produce.

Instructions

Step 1: Sauté the onion and garlic

I heat a little olive oil in a large skillet over medium heat. Once hot, I add the chopped onion and garlic and cook until softened and fragrant about 3–4 minutes.

Step 2: Brown the turkey

Next, I add the ground turkey to the skillet and break it up with a spoon. I cook until it’s fully browned, about 6–8 minutes, seasoning with salt, pepper, paprika, and Italian seasoning as it cooks.

Step 3: Add vegetables

Once the turkey is cooked, I stir in the sliced zucchini and chopped bell peppers. I sauté everything for 5–6 minutes until the veggies start to soften but still have a slight bite.

Step 4: Add tomatoes and simmer

I pour in the diced tomatoes and let everything simmer together for another 5–7 minutes. This helps blend the flavors and allows the veggies to finish cooking.

Step 5: Garnish and serve

I finish the dish with a sprinkle of fresh parsley and taste to adjust seasoning if needed. Then it’s ready to serve hot straight from the skillet!

Tips

If you want a heartier dish, I sometimes stir in cooked rice or serve it over quinoa. You can also make it spicy by adding red pepper flakes or a splash of hot sauce. For extra richness, try a sprinkle of shredded cheese or a dollop of sour cream on top.

Ways to Serve

Over rice, couscous, or quinoa as a grain bowl.

In lettuce wraps or tortillas for a low-carb taco night.

With crusty bread to soak up the sauce.

On its own for a light and filling meal.

Frequently Asked Questions

Can I freeze Ground Turkey and Zucchini Skillet?

Yes! Let it cool, then store in airtight containers. It freezes well and reheats easily in the microwave or stovetop.

What other veggies can I use in Ground Turkey and Zucchini Skillet?

You can swap in mushrooms, spinach, kale, or even broccoli. Just adjust cook times as needed.

Is this skillet recipe good for meal prep?

Absolutely! It keeps well in the fridge for up to 4 days and makes a great lunch or dinner throughout the week.

See You in the Kitchen

I hope you give this ground turkey and zucchini skillet a try! It’s easy, flavorful, and the kind of one-pan meal that makes weeknights less stressful. Let me know how you make it your own I’d love to hear your favorite twists.

Happy Cooking!

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