I rely on this Ground Turkey and Zucchini Skillet as a one-pan, low-carb, high-protein option that makes Meal Prep With Zucchini simple and perfect for busy weeknights.

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I never expected a skillet to feel this useful, but this Ground Turkey and Zucchini Skillet does. I throw lean ground turkey and tender zucchini into one pan and get a dinner that hits the healthy and satisfying boxes without drama.

I keep it in my Healthy Pan Recipes folder because it’s fast, forgiving, and actually tastes like a real meal, not rabbit food. On nights when I need a Low Prep Dinner, this is the trick I rely on.

It’s simple, a little messy, and somehow always disappears, try it tonight, you’ll see.

Ingredients

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Ground turkey: lean protein, low fat, fills you up quick and keeps muscles happy.
Zucchini: mild and watery, gives fiber and vitamins, soaks up the sauce.
Onion: sweet when cooked adds savory depth and small amounts of natural sugar.
Garlic: punchy aroma, tiny cloves make the whole skillet taste way better.
Olive oil: healthy fat that carries flavor, helps brown the meat and seal juices.
Diced tomatoes: bright acidity and juiciness, add vitamin C and tang to balance.
Parmesan: salty nutty finish, gives a savory hit and a bit of protein.

Ingredient Quantities

1 lb lean ground turkey (93% lean, if you can find it)

2 medium zucchini (about 12–14 oz), sliced or diced

1 medium yellow onion, diced

2 cloves garlic, minced

1 tbsp olive oil

1 (14 oz) can diced tomatoes, undrained

1 tbsp tomato paste

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and black pepper, to taste

1/4 cup low sodium chicken broth or water

1/4 cup grated Parmesan cheese (optional)

2 tbsp chopped fresh parsley or basil (optional)

How to Make this

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1. Heat a large skillet over medium high heat and add the olive oil. When it shimmers, add the diced onion and cook until soft and starting to brown, about 3 to 4 minutes. Add the minced garlic and cook 30 seconds more so it wakes up but does not burn.

2. Add the ground turkey to the pan, using a spatula to break it into small pieces. Cook until no pink remains and the meat starts to brown, about 6 to 8 minutes. Season with Italian seasoning, red pepper flakes if using, and a good pinch of salt and black pepper as you go.

3. If there is any excess liquid or fat, tilt the pan and spoon most of it off, or drain briefly. This keeps the final skillet from getting soggy.

4. Stir in the tomato paste and cook for about 30 seconds to deepen the flavor, scraping up any browned bits from the bottom of the pan.

5. Pour in the undrained diced tomatoes and the chicken broth or water, stir to combine, and bring the mixture to a low simmer.

6. Add the sliced or diced zucchini. If you want less watery results a quick hack is to salt the zucchini in a colander for 5 minutes before adding and squeeze out the moisture, but it will be fine either way. Simmer uncovered until the zucchini is just tender and the sauce has reduced slightly, about 6 to 8 minutes.

7. Taste and adjust seasoning with more salt, pepper, or red pepper flakes. If the sauce feels too thin, simmer a few minutes longer to concentrate the flavors.

8. Remove from heat and stir in the grated Parmesan if using, letting it melt into the sauce. Finish with the chopped fresh parsley or basil sprinkled on top.

9. Serve hot straight from the skillet, or cool and portion for meal prep. Leftovers keep well covered in the fridge for a few days.

Equipment Needed

1. Large skillet (10 to 12 inch), nonstick or cast iron, for browning the turkey and simmering the sauce
2. Sturdy spatula or wooden spoon, for breaking up meat and stirring
3. Chef’s knife, sharp for chopping onion, garlic and zucchini (youll want it sharp)
4. Cutting board, for prepping veg and meat
5. Can opener, for the diced tomatoes
6. Measuring spoons and a 1/4 cup measuring cup, for tomato paste, broth and seasonings
7. Box grater or microplane, for grating the Parmesan
8. Colander and a small bowl, if you salt and drain the zucchini before cooking

FAQ

Q: Can I swap the ground turkey for something else?

A: Yes. Ground chicken works almost the same, ground beef will be richer so you might drain extra fat, and pork is fine too. Adjust cooking time and seasoning a bit cause fattier meats brown faster.

Q: My zucchini gets soggy, how do I stop that?

A: Use firm zucchini, slice not too thin, salt lightly and let sit 10 minutes then pat dry. Cook over medium-high heat so it sears instead of stews, and dont overcrowd the pan. Add the tomatoes later so they dont make everything watery.

Q: How can I tell when the ground turkey is done?

A: No pink bits should remain and the meat should be crumbly and browned. For best safety use a meat thermometer, 165 F is the safe internal temp.

Q: Can I make this ahead or freeze it?

A: Absolutely. Cool completely, store in airtight containers and freeze up to 3 months. Thaw overnight in the fridge and reheat gently in a skillet with a splash of broth so it doesnt dry out.

Q: How do I make it milder or spicier?

A: To tone down heat skip or cut back the red pepper flakes and add a little sugar or grated carrot to balance acidity. To amp it up add extra red pepper flakes, a dash of hot sauce, or chopped jalapeno when you cook the onion.

Q: What should I serve it with?

A: It's great over pasta, rice, or cauliflower rice, stuffed into pita or served with crusty bread. Sprinkle Parmesan and fresh herbs on top for brightness.

Ground Turkey And Zucchini Skillet Recipe Substitutions and Variations

Ground turkey: swap with lean ground chicken or 90% lean ground beef for more flavor, or use plant based crumbles if you want it meat free — cooks the same, just watch fat and seasoning.
Zucchini: replace with yellow squash, diced eggplant, or thinly sliced bell peppers; they give similar texture but eggplant soaks up more liquid so stir extra broth in.
Diced tomatoes (canned): use 2 cups chopped fresh tomatoes or 1 cup tomato sauce plus a splash of water to mimic the can, it’s fine if you dont have a can on hand.
Parmesan cheese: swap with grated Pecorino Romano, Asiago, or 2 tablespoons nutritional yeast for a dairy free umami hit.

Pro Tips

1) Brown and dry the turkey good. Dont crowd the pan or you’ll steam it instead of browning, and scrape up those little browned bits – thats where the flavor hides. If theres extra liquid, tilt the pan and spoon most of it out so the final skillet isnt soggy.

2) Deal with zucchini moisture ahead of time. Salt sliced zucchini in a colander for 5 minutes, press or squeeze with paper towels, or roast it separately until slightly golden. That little step keeps the sauce from getting watery and gives better texture.

3) Boost the tomato base. Cook the tomato paste until it darkens a bit to deepen flavor, and use a splash of the chicken broth to deglaze the pan and lift the browned bits. If the sauce tastes too sharp add a tiny pinch of sugar or a few drops of balsamic vinegar to round it out.

4) Finish and store smart. Stir in Parmesan off the heat so it melts smoothly, and add herbs right before serving for brightness. For meal prep cool completely before sealing containers, or store sauce and zucchini separately if you want firmer veggies when reheating.

Ground Turkey And Zucchini Skillet Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I rely on this Ground Turkey and Zucchini Skillet as a one-pan, low-carb, high-protein option that makes Meal Prep With Zucchini simple and perfect for busy weeknights.

Servings

servings

Calories

296

kcal

Equipment: 1. Large skillet (10 to 12 inch), nonstick or cast iron, for browning the turkey and simmering the sauce
2. Sturdy spatula or wooden spoon, for breaking up meat and stirring
3. Chef’s knife, sharp for chopping onion, garlic and zucchini (youll want it sharp)
4. Cutting board, for prepping veg and meat
5. Can opener, for the diced tomatoes
6. Measuring spoons and a 1/4 cup measuring cup, for tomato paste, broth and seasonings
7. Box grater or microplane, for grating the Parmesan
8. Colander and a small bowl, if you salt and drain the zucchini before cooking

Ingredients

1 lb lean ground turkey (93% lean, if you can find it)
2 medium zucchini (about 12–14 oz), sliced or diced
1 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 (14 oz) can diced tomatoes, undrained
1 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup low sodium chicken broth or water
1/4 cup grated Parmesan cheese (optional)
2 tbsp chopped fresh parsley or basil (optional)

Directions

Heat a large skillet over medium high heat and add the olive oil. When it shimmers, add the diced onion and cook until soft and starting to brown, about 3 to 4 minutes. Add the minced garlic and cook 30 seconds more so it wakes up but does not burn.
Add the ground turkey to the pan, using a spatula to break it into small pieces. Cook until no pink remains and the meat starts to brown, about 6 to 8 minutes. Season with Italian seasoning, red pepper flakes if using, and a good pinch of salt and black pepper as you go.
If there is any excess liquid or fat, tilt the pan and spoon most of it off, or drain briefly. This keeps the final skillet from getting soggy.
Stir in the tomato paste and cook for about 30 seconds to deepen the flavor, scraping up any browned bits from the bottom of the pan.
Pour in the undrained diced tomatoes and the chicken broth or water, stir to combine, and bring the mixture to a low simmer.
Add the sliced or diced zucchini. If you want less watery results a quick hack is to salt the zucchini in a colander for 5 minutes before adding and squeeze out the moisture, but it will be fine either way. Simmer uncovered until the zucchini is just tender and the sauce has reduced slightly, about 6 to 8 minutes.
Taste and adjust seasoning with more salt, pepper, or red pepper flakes. If the sauce feels too thin, simmer a few minutes longer to concentrate the flavors.
Remove from heat and stir in the grated Parmesan if using, letting it melt into the sauce. Finish with the chopped fresh parsley or basil sprinkled on top.
Serve hot straight from the skillet, or cool and portion for meal prep. Leftovers keep well covered in the fridge for a few days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.