Description
How to make a savory ground turkey and zucchini skillet with tender vegetables and lean protein that’s ready in under 30 minutes.
Ingredients
Scale
- Skillet Base & Protein:
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium zucchini, chopped into ½-inch pieces
- Flavor Builders:
- 1 (14.5 ounce) can diced tomatoes, undrained
- ½ cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- Seasonings:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- Finishing & Toppings:
- 2 tablespoons fresh parsley, chopped
- ¼ cup shredded Parmesan cheese, for serving
Instructions
- Brown Turkey: Heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. This forms the delicious base for your Ground Turkey and Zucchini Skillet.
- Sauté Aromatics: Drain any excess fat from the skillet. Add diced yellow onion and red bell pepper to the turkey, sautéing for 3-5 minutes until softened. Stir in minced garlic for one minute until fragrant, but don’t burn it.
- Simmer Flavors: Stir in the chopped zucchini, undrained diced tomatoes, chicken broth, tomato paste, Worcestershire sauce, salt, pepper, and Italian seasoning. Bring the mixture to a gentle simmer, ensuring all ingredients are well combined for this Ground Turkey and Zucchini Skillet.
- Cook Skillet: Reduce heat to medium-low, cover, and simmer for 10-15 minutes. Cook until the zucchini is tender-crisp and the sauce has slightly thickened, stirring occasionally. Avoid overcooking the zucchini for best texture.
- Finish Dish: Remove the skillet from the heat. Stir in the fresh chopped parsley, allowing its vibrant flavor to meld. Give everything a final gentle mix. Your savory Ground Turkey and Zucchini Skillet is almost ready to serve!
- Serve Warm: Ladle the comforting Ground Turkey and Zucchini Skillet into individual bowls. Garnish generously with shredded Parmesan cheese for an extra layer of flavor. Serve immediately and enjoy your easy weeknight meal!
Notes
Cook zucchini until just tender-crisp to prevent mushiness and maintain ideal texture.
Store cooled skillet in an airtight container; refrigerate for up to 3-4 days for optimal freshness.
Ground beef (85-90% lean) can substitute turkey; drain excess fat after browning if needed.
Serve warm, garnished with fresh parsley and Parmesan. Delicious over fluffy quinoa or brown rice.
Chop vegetables a day ahead and store separately to prevent watery zucchini and save time.
**Allergy Information:** Dairy, Gluten, Fish