Description
Ground Turkey and Zucchini Skillet – Delicious one-pan meal with lean turkey, fresh zucchini, and savory seasonings. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 1 lb (454g) ground turkey (93% lean recommended)
- 2 medium zucchini (about 1 lb/454g), diced into ½-inch cubes
- 1 medium yellow onion (about 1 cup/160g), finely diced
- 3 cloves garlic (about 1 tablespoon/9g), minced
- 1 red bell pepper (about ¾ cup/120g), diced
- 2 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon tomato paste
- 2 tablespoons low-sodium soy sauce or coconut aminos
- ¼ cup (60ml) chicken broth
- Salt and black pepper to taste
- Fresh herbs for garnish (parsley or basil work well)
Instructions
- Step 1: Prepare Ingredients Begin by preparing all your ingredients to ensure smooth cooking. Dice the zucchini into even ½-inch cubes, finely chop the onion, mince the garlic, and dice the red bell pepper. If you have time, place the diced zucchini on paper towels and sprinkle lightly with salt to draw out excess moisture while you prepare other ingredients. Pat dry before cooking.
- Step 2: Brown The Turkey Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey, breaking it up with a wooden spoon into small pieces. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 6-7 minutes until the turkey is no longer pink and begins to develop golden brown edges. Transfer the cooked turkey to a clean plate, leaving any rendered fat in the pan.
- Step 3: Sauté Aromatics Add the remaining tablespoon of olive oil to the pan. Add the diced onion and cook for 2-3 minutes until translucent. Add the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant. The aroma will tell you when they’re ready—it should be sweet and enticing. Stir in the tomato paste and cook for 1 minute to caramelize it slightly.
- Step 4: Cook The Zucchini Add the diced zucchini to the skillet and increase heat to medium-high. Season with Italian seasoning, paprika, and red pepper flakes. Sauté for 3-4 minutes, stirring occasionally but not constantly—this allows the zucchini to develop some caramelization. You want the zucchini tender-crisp, not mushy.
- Step 5: Combine And Finish Return the cooked turkey to the skillet and add soy sauce and chicken broth. Stir to combine everything, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2-3 minutes until the liquid reduces slightly and coats everything with a light sauce. Taste and adjust seasoning if needed.
- Step 6: Serve Remove your Ground Turkey and Zucchini Skillet from heat and let it rest for 1-2 minutes. This allows the flavors to settle and meld together. Sprinkle with freshly chopped herbs just before serving for a burst of color and fresh flavor. Serve hot as is or over your choice of base.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 275
- Sugar: 7g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg