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Ground Turkey and Zucchini Skillet

A quick and easy skillet recipe featuring ground turkey and zucchini, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground turkey The main protein, lean and quick to cook.
  • 2 medium zucchinis Gives bulk and a familiar vegetable note.
  • 1 tablespoon olive oil For sautéing and flavor.
  • 1/2 medium onion Adds depth and sweetness.
  • 2 cloves garlic Important for aroma and flavor.
  • 1 teaspoon dried oregano Adds a warm herbal background.
  • 1/2 teaspoon salt Essential for bringing out flavors.
  • 1/4 teaspoon black pepper Keeps the dish from tasting flat.
  • 1/4 teaspoon crushed red pepper flakes Adds a slight heat, omit if preferred.
  • 1/4 cup chicken broth Deglazes and adds moisture.
  • 1/4 cup grated Parmesan cheese Finishing touch for creaminess.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Peel and finely chop the onion.
  3. Add the chopped onion to the skillet and sauté until soft and translucent, about 3-4 minutes.
  4. Peel and mince the garlic cloves.
  5. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
  6. Crumble the ground turkey into the skillet, breaking it up while it cooks.
  7. Cook the turkey for 6-8 minutes, stirring occasionally, until fully browned.
  8. Wash the zucchinis, trim the ends, and cut them in half lengthwise. Slice into half-moon shapes about 1/4 inch thick.
Cooking
  1. Add the sliced zucchini to the skillet and stir into the turkey.
  2. Cook for 4-5 minutes until the zucchini starts to soften but remains firm.
  3. Sprinkle oregano, salt, black pepper, and crushed red pepper flakes over the mixture.
  4. Pour in the chicken broth, stirring everything to combine.
  5. Reduce heat to low and simmer for 3-4 minutes.
  6. Once the zucchini is tender and the broth has reduced slightly, sprinkle Parmesan cheese over the mixture.
  7. Stir until the cheese melts and coats the turkey and zucchini evenly.
  8. Taste and adjust seasoning as desired.
  9. Serve immediately, garnishing with extra Parmesan if desired.

Notes

This dish stores well in the fridge for up to 3-4 days and can be frozen for up to 2 months. Reheat gently on the stovetop with a splash of broth.