Ground Turkey and Zucchini Skillet
This one-pan ground turkey and zucchini skillet is ready in 25 minutes with minimal cleanup. Packed with protein, low-carb friendly, and perfect for meal prep.
Ingredients
- 2 lbs ground turkey lean or extra lean
- 2.5-3 lbs zucchini sliced into 1/4-inch rounds
- 1 medium onion finely chopped
- 1 pint grape tomatoes halved
- 3/4 cup pesto store-bought or homemade
- 1/4 tsp salt or to taste
- 2 tbsp Parmesan cheese freshly grated
- 1 tsp cooking oil olive oil or vegetable oil
Instructions
- Heat 1 teaspoon of oil in a large 14-inch skillet over medium heat. Add the chopped onion and cook for 3 minutes, stirring occasionally, until translucent with golden edges.
- Add the ground turkey to the skillet. Break it up with a wooden spoon or spatula as it cooks. Continue cooking for 5-7 minutes until no pink remains and the turkey is browned throughout.
- Add the sliced zucchini to the skillet and stir to combine with the turkey. Cook for only 3-4 minutes, stirring occasionally. Remove from heat when the zucchini still looks slightly firm and bright green (it will continue cooking from residual heat).
- Turn off the heat completely. Add the halved grape tomatoes and pesto to the skillet. Stir gently to coat everything evenly.
- Sprinkle freshly grated Parmesan cheese on top. Serve immediately in the skillet or over rice, quinoa, or your preferred grain.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze as zucchini becomes watery and mushy when thawed.
Reheating: Reheat in a skillet with a splash of water over low heat, stirring every 3 minutes. Or microwave at 50% power, stirring every minute.
Substitutions: Use ground chicken, ground beef, or ground lamb instead of turkey. Substitute yellow squash or bell peppers for zucchini. Use fresh mozzarella pearls or crumbled feta instead of Parmesan.
Pan size matters: Use a 12-14 inch skillet or Dutch oven. Smaller pans will cause vegetables to steam instead of sauté.
Zucchini tip: Don't overcook the zucchini. Pull it off heat while still firm to prevent it from becoming mushy.