Easy Turkey and Zucchini Skillet
A quick one-pan dinner with lean ground turkey, fresh zucchini, and Italian flavors. Ready in 25 minutes with minimal cleanup. Perfect for busy weeknights and meal prep.
Ingredients
Turkey Mixture
- 1 lb ground turkey 93% lean
- 1 tsp Italian seasoning
- 1/2 tsp fine sea salt
- 1/2 tsp coarse black pepper
- 1/2 tsp garlic powder
- 1/2 tsp sweet paprika
Vegetables
- 1 tbsp extra virgin olive oil
- 2 medium zucchini cut into 1/2-3/4 inch cubes
- 1/2 red onion medium, cut into 1/2-3/4 inch pieces
- 1 red bell pepper cut into 1/2-3/4 inch pieces
- 2 tsp minced garlic jarred or fresh
- 1 tsp Italian seasoning
- 1/2 tsp fine sea salt
- 1/4 tsp coarse black pepper
Sauce and Garnish
- 3/4 cup tomato sauce no sugar added
- fresh parsley for garnish, optional
Instructions
- Prepare all vegetables by cutting zucchini, onion, and bell pepper into 1/2 to 3/4-inch cubes. Measure out seasonings and have them ready.
- Heat a large 12-inch skillet over medium-high heat. Add ground turkey and break it up with a spatula. Cook for 5-7 minutes, stirring frequently, until no pink remains and turkey is golden brown.
- Sprinkle 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika over the cooked turkey. Stir to coat evenly. Transfer turkey to a plate and set aside.
- Add 1 tablespoon olive oil to the same skillet (don't clean it). Heat until oil shimmers. Add zucchini, onion, bell pepper, and minced garlic all at once.
- Sprinkle remaining 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper over vegetables. Stir frequently and cook for 5-7 minutes until vegetables soften and onions turn translucent.
- Reduce heat to medium. Return cooked turkey to the skillet with the vegetables. Pour in tomato sauce and stir everything together until well combined.
- Cover with a lid and simmer for 5-8 minutes until flavors blend and sauce thickens. Taste and adjust seasonings if needed.
- Remove from heat and garnish with chopped fresh parsley if desired. Serve over cauliflower rice, regular rice, pasta, or enjoy straight from the skillet.
Notes
Meat Substitutions: Ground chicken, ground beef (90/10 or leaner), or plant-based ground meat all work well.
Vegetable Swaps: Add mushrooms, cherry tomatoes, or baby spinach. Any color bell pepper works.
Storage: Refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months.
Reheating: Microwave for 2-3 minutes or reheat on stovetop with a splash of water.
Pro Tips: Cut all vegetables the same size for even cooking. Don't overcrowd the pan when doubling the recipe - use two skillets instead.