Ground Turkey and Zucchini Skillet
A healthy, one-pan dinner with lean ground turkey and tender zucchini, seasoned to perfection for a quick and satisfying meal. Ideal for clean eating and weeknight cooking.
Equipment
- Skillet
- Cutting Board
- Knife
- Spatula
Ingredients
Main Ingredients
- 1 pound ground turkey
- 2 medium zucchinis sliced into half-moons
- 1 tablespoon olive oil
- 0.5 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes optional, for heat
- 0.25 cup chicken broth
- 0.25 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté for 3 to 4 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add ground turkey and cook for 6 to 8 minutes, breaking it apart until browned.
- Add sliced zucchini and cook for 4 to 5 minutes until just tender.
- Season with oregano, salt, black pepper, and crushed red pepper flakes.
- Pour in chicken broth and simmer for 3 to 4 minutes on low heat.
- Stir in Parmesan cheese until melted and evenly coated.
- Taste and adjust seasoning if needed, then serve immediately.
Notes
Zucchini can release water as it cooks. Avoid overcooking and keep the heat at medium to maintain texture. For dairy-free, skip the cheese or use nutritional yeast. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition Information (per serving):
- Calories: 350
- Carbohydrates: 8 g
- Protein: 28 g
- Fat: 20 g
- Saturated Fat: 5 g
- Cholesterol: 75 mg
- Sodium: 480 mg
- Potassium: 600 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 6% DV
- Vitamin C: 35% DV
- Calcium: 15% DV
- Iron: 10% DV