When life gets busy, there’s nothing quite as comforting as a one-skillet meal that’s both nutritious and delicious. This Ground Turkey and Zucchini Skillet is one of those recipes that checks all the boxes: it’s quick, healthy, satisfying, and incredibly easy to throw together on a weeknight.
You’ll love how the savory, seasoned turkey pairs perfectly with tender zucchini, all brought together in a light Parmesan-infused broth. This meal is naturally low in carbs, packed with protein, and bursting with herby garlic flavor — perfect for anyone looking to eat clean without sacrificing taste.
Whether you’re cooking for your family or just whipping up a solo dinner with leftovers for lunch, this dish delivers big flavor with minimal fuss.
Variation
- Make it creamy: Add a splash of half-and-half or cream with the broth for a richer sauce.
- Add more veggies: Toss in chopped spinach, kale, mushrooms, or bell peppers for extra color and nutrition.
- Low-fat version: Skip the cheese and reduce the oil slightly to cut calories and fat.
- Make it Italian: Use Italian seasoning instead of oregano and add a few cherry tomatoes.
- Boost the protein: Add a fried egg on top for a breakfast-style twist or sprinkle with chopped nuts for crunch.
Cooking Note
- Zucchini shrinks as it cooks, so don’t worry if it looks like a lot at first.
- For deeper flavor, bloom the spices for 30 seconds in the skillet before adding broth.
- This dish can be made in advance and stored for up to 4 days in the fridge.
Serving Suggestions
- As-is: Perfect as a low-carb main dish.
- Over rice or quinoa: Great for those wanting more substance.
- In lettuce wraps: A fresh, fun way to serve for a lighter meal.
- With garlic bread: For a more indulgent touch or family dinner night.
- Stuffed in a wrap or pita: Add a dollop of yogurt sauce for a quick lunch.
Tips
- Don’t overcook the zucchini — tender but firm is key.
- Make a double batch and store half for lunch the next day.
- If using pre-ground turkey breast, consider adding a touch of olive oil for moisture.
- Fresh-grated Parmesan melts better and tastes fresher than pre-packaged shreds.
Conclusion
This Ground Turkey and Zucchini Skillet is your new go-to recipe for when you want something warm, nourishing, and satisfying without spending hours in the kitchen. It’s a flavorful, balanced meal that’s high in protein, low in carbs, and big on comfort.
Perfect for a weeknight dinner, easy meal prep, or a healthy lunch, it’s a dish that proves simple ingredients can create something truly crave-worthy. Plus, the one-pan cleanup is a bonus!
So next time you’re staring at a pack of ground turkey and a few zucchinis in the fridge, you’ll know exactly what to make. 🧄🥒🧀
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Ground Turkey and Zucchini Skillet
- Total Time: 30 minutes
Ingredients
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1 lb ground turkey
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2 medium zucchinis, sliced into half-moons
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1 tbsp olive oil
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½ medium onion, chopped
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2 garlic cloves, minced
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1 tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
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¼ tsp red pepper flakes (optional, for a hint of spice)
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¼ cup chicken broth
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¼ cup grated Parmesan cheese
Instructions
Start by heating 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Once hot, add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
💡 Chef’s Note: This step sets the flavor base. Don’t rush it—the slow sauté draws out the sweetness in the onion and boosts the dish’s depth.
Add the ground turkey directly into the skillet. Break it apart using a wooden spoon or spatula as it cooks.
Sauté for 6–8 minutes, or until the turkey is no longer pink and nicely browned. Stir occasionally to ensure even cooking.
Season lightly with salt and pepper during this stage to start building flavor.
Once the turkey is browned, stir in the zucchini half-moons. Cook everything together for 4–5 minutes, stirring frequently, until the zucchini becomes slightly tender but still holds its shape.
Add the dried oregano, red pepper flakes, and adjust salt and pepper to taste.
💡 Pro Tip: Avoid overcooking the zucchini—it should still have a little bite for the best texture.
Pour in ¼ cup of chicken broth and reduce the heat to low.
Cover and let the skillet simmer for 3–4 minutes. This allows the flavors to meld together while keeping everything moist and tender.
The broth will reduce slightly and help carry the seasoning into every bite.
Remove the lid and stir in ¼ cup of grated Parmesan cheese. Let it melt into the mixture, stirring until everything is well combined.
Taste and adjust seasoning if needed. Add an extra pinch of red pepper flakes if you enjoy a little heat.
Serve hot, straight from the skillet, or portion onto plates with a sprinkle of fresh herbs if you have them on hand (parsley or basil are both great choices).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 340 kcal
- Sodium: 480mg
- Fat: 22g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 29g
FAQs
Q: Can I use ground beef or chicken instead of turkey?
Yes! Ground chicken is the closest substitute, but ground beef adds a bolder flavor. Just drain any excess fat after browning.
Q: Can I make this dairy-free?
Sure—skip the Parmesan or use a dairy-free alternative like nutritional yeast or plant-based Parmesan.
Q: How do I store leftovers?
Cool and store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave before serving.
Q: Can I freeze this meal?
Yes! Let it cool completely before freezing. Use within 1–2 months for best texture and taste.
Q: Can I add pasta or grains?
Absolutely. Serve over whole-grain pasta, rice, or couscous to make it heartier.