This easy ground turkey and zucchini skillet is a quick, healthy dinner that comes together in one pan with minimal effort. It’s packed with lean protein, tender zucchini, and bold flavor—perfect for busy weeknights or meal prep.
Why You’ll Love This Recipe
I love how simple and wholesome this dish is. It’s low-carb, high-protein, and made with fresh vegetables—all cooked in one skillet. The clean-up is minimal, the flavor is rich, and the whole thing is ready in under 30 minutes. Plus, it’s versatile enough to enjoy on its own or with rice, pasta, or cauliflower rice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground turkey
2 medium zucchinis, diced
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon paprika
Salt and black pepper to taste
1/4 teaspoon crushed red pepper flakes (optional, for heat)
1/4 cup freshly chopped parsley (optional, for garnish)
Directions
I heat the olive oil in a large skillet over medium heat.
I add the chopped onion and cook for about 3–4 minutes until it’s soft and slightly translucent.
Then I stir in the garlic and cook for another 30 seconds until fragrant.
I add the ground turkey to the skillet, breaking it up with a spoon as it browns. I cook it for 5–6 minutes until it’s fully cooked and no longer pink.
I mix in the diced zucchini, oregano, paprika, salt, pepper, and red pepper flakes. I continue cooking everything together for another 5–7 minutes until the zucchini is tender but not mushy.
Once it’s ready, I sprinkle chopped parsley over the top and serve hot.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 15–20 minutes Total time: about 30 minutes
Variations
I sometimes swap ground turkey for ground chicken or lean ground beef.
I add bell peppers or cherry tomatoes for extra color and texture.
For a cheesy twist, I sprinkle shredded mozzarella or parmesan on top before serving.
I turn it into a low-carb bowl by serving it with cauliflower rice or mashed avocado.
When I want extra heat, I add a few dashes of hot sauce or more crushed red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over medium heat until heated through, or I microwave it for about 1–2 minutes. If it’s a bit dry, I splash in a tablespoon of water or broth to loosen it up.
FAQs
How do I keep zucchini from getting mushy?
I make sure to dice the zucchini into medium-sized pieces and cook it just until tender. Overcooking can make it too soft.
Can I freeze this skillet meal?
Yes, I let it cool completely before freezing it in an airtight container. It keeps well for up to 2 months. I thaw it overnight in the fridge and reheat as usual.
Is this recipe low-carb?
Yes, this ground turkey and zucchini skillet is naturally low in carbs and great for keto or paleo diets.
Can I make this ahead of time?
Absolutely. I often cook it ahead and portion it out for meal prep. It keeps well and tastes even better the next day.
What can I serve with this?
I like to serve it with rice, quinoa, pasta, or cauliflower rice. It’s also great as a filling for wraps or stuffed into a baked sweet potato.
Conclusion
This easy ground turkey and zucchini skillet is a perfect go-to recipe when I need something fast, healthy, and satisfying. With just a few basic ingredients and one pan, I can whip up a flavorful meal that everyone enjoys—and I don’t have to spend all night doing dishes.
