Ground Turkey Zucchini Skillet
If you’re looking for a healthy, easy, and flavor-packed dinner you can whip up in under 30 minutes, this Ground Turkey Zucchini Skillet is it!
It’s hearty enough to satisfy, light enough to feel fresh, and packed with colorful veggies.
The ground turkey is seasoned perfectly and pairs so well with tender zucchini and sweet red peppers — all cooked together in one skillet for easy cleanup.
Top it off with melty mozzarella or a sprinkle of fresh herbs, and you’ve got a cozy, nutritious meal that’s low-carb, high-protein, and totally delicious.
Perfect for busy weeknights, meal prep, or when you just want something fast and wholesome!
⏱️ Timing:
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Ingredients:
1 lb (450g) ground turkey
2 tablespoons olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
2 medium zucchinis, diced (about 2 cups)
1 red bell pepper, diced
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon crushed red pepper flakes (optional, for heat)
Salt and pepper to taste
½ cup shredded mozzarella cheese (optional for topping)
2 tablespoons chopped fresh parsley or basil (for garnish)
Juice of ½ a lemon (optional for brightness)
Instructions:
Heat the oil in a large skillet over medium heat.
Sauté the onion and garlic for about 2-3 minutes, until softened and fragrant.
Add the ground turkey to the skillet. Break it apart with a spatula and cook until browned and no longer pink, about 5-7 minutes. Season with a little salt and pepper.
Stir in the zucchini and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the veggies are tender but not mushy.
Season everything with Italian seasoning, smoked paprika, crushed red pepper flakes (if using), and additional salt and pepper to taste. Stir well to combine.
Optional: Sprinkle shredded mozzarella over the skillet. Cover and let the cheese melt for 2-3 minutes.
Finish with a squeeze of fresh lemon juice and garnish with chopped parsley or basil.
Serve hot, either on its own or over cooked rice, quinoa, or cauliflower rice if you like.
Tips:
You can add other veggies like mushrooms, spinach, or corn depending on what you have!
For a creamier version, stir in 2 tablespoons of cream cheese at the end.
Use a non-stick or well-seasoned skillet so nothing sticks.
Helpful Tips:
Use lean ground turkey (93/7) for the best balance of flavor and healthiness. Extra lean (99%) can be a little dry, but you can add a splash of broth if needed.
Don’t overcook the zucchini! They should be tender but still slightly firm, not mushy.
Drain excess liquid if the zucchini or turkey releases too much water during cooking, so the skillet stays flavorful and not soupy.
Want more flavor? Add a spoonful of pesto, a dash of balsamic vinegar, or a sprinkle of parmesan before serving.
Add grains if you want it heartier. Stir in cooked quinoa, brown rice, or farro during the last few minutes.
❓ Q&A:
Q: Can I use ground chicken instead of turkey?
A: Absolutely! Ground chicken works perfectly here — just make sure not to overcook it, as it can dry out faster than turkey.
Q: How do I meal prep this?
A: Cook everything according to the recipe, let it cool, and store it in airtight containers in the fridge for up to 4 days. Reheat in a skillet or microwave. It’s great over rice for a full meal.
Q: Can I make it spicy?
A: Yep! Add extra red pepper flakes or even a little diced jalapeño when sautéing the onion and garlic.
Q: Can I freeze this skillet meal?
A: It freezes okay, but zucchini tends to get a little softer after thawing. If you freeze it, let it cool completely, then freeze in airtight containers for up to 2 months.
Q: What cheese is best if I don’t have mozzarella?
A: Monterey Jack, pepper jack, cheddar, or even feta crumbles would all be awesome.
Nutrition Estimate (per serving, without cheese topping):
- Calories: ~260
- Protein: ~25g
- Fat: ~14g
- Carbs: ~8g
- Fiber: ~2g
- Sugar: ~4g
- Sodium: ~400mg
(Based on using 93% lean ground turkey and 2 tablespoons olive oil.)