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–+ servings
Ground Turkey and Zucchini Skillet dish served in a skillet

Ground Turkey and Zucchini Skillet

A quick, satisfying skillet meal made with ground turkey and zucchini, seasoned with pantry-friendly spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound ground turkey (93 to 99 percent lean)
  • 2 medium zucchinis, sliced into half-moons
  • 1 tablespoon olive oil (extra virgin is fine)
  • 1/2 medium onion, peeled and finely chopped
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon dried oregano Fresh oregano may be used at a 3:1 ratio.
  • 1/2 teaspoon salt, plus more to taste Use low-sodium options if desired.
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup chicken broth or low-sodium broth Use water plus a pinch of bouillon if needed.
  • 1/4 cup grated Parmesan cheese For a dairy-free option, swap for nutritional yeast.

Method
 

Cooking
  1. Heat a large skillet over medium heat and drizzle in the olive oil. Warm the oil until it moves easily in the pan.
  2. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 3 to 4 minutes.
  3. Stir in the minced garlic and cook just until fragrant, roughly 30 seconds.
  4. Add the ground turkey, breaking it up with a spatula, and cook until fully browned, about 6 to 8 minutes.
  5. Stir in the sliced zucchini and cook until tender-crisp, about 4 to 5 minutes.
  6. Season with dried oregano, salt, black pepper, and crushed red pepper flakes if using.
  7. Pour in the chicken broth and bring to a gentle simmer for 3 to 4 minutes.
  8. Remove from heat and stir in the grated Parmesan until melted and incorporated.
  9. Taste and adjust seasoning, adding more salt or a pinch of pepper as needed. Serve immediately.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 6gSodium: 600mgFiber: 2gSugar: 3g

Notes

This skillet is versatile; serve over cauliflower rice or quinoa, spoon onto butter-toasted bread, or stuff into lettuce leaves for a lighter wrap. Adjust for texture by adding toasted nuts as desired.

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