Ground Turkey and Zucchini Skillet
A quick and satisfying one-pan meal combining lean ground turkey and fresh zucchini, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground turkey (light or lean) Dark mixes in for richer flavor
- 2 medium zucchinis Washed and sliced into half-moons
- 1 tablespoon olive oil
- 1/2 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt Adjust to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes Optional for heat
- 1/4 cup chicken broth Or low-sodium vegetable broth
- 1/4 cup grated Parmesan cheese For a cheesy finish
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Crumble the ground turkey into the skillet, breaking it up with a spoon. Cook for 6–8 minutes, stirring occasionally, until browned and no longer pink.
- Wash, trim the ends, and slice zucchinis into 1/4-inch half-moons.
Cooking
- Add the sliced zucchini to the skillet and stir into the turkey. Cook for 4–5 minutes until zucchini begins to soften but still has some bite.
- Sprinkle dried oregano, salt, black pepper, and crushed red pepper flakes over the mixture. Stir to combine.
- Pour chicken broth into the skillet and stir. Reduce heat to low and simmer for 3–4 minutes to meld flavors and reduce broth slightly.
- Sprinkle grated Parmesan over the skillet and stir until melted and coats the turkey and zucchini. Taste and adjust seasoning as needed.
Serving
- Serve immediately, garnished with extra Parmesan if desired.
Notes
For dairy-free, omit Parmesan and add nutritional yeast or a splash of lemon. Store leftovers in an airtight container for 3–4 days; freeze for up to 3 months.