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A close-up shot of a flavorful Ground Turkey And Zucchini Skillet, showcasing the browned turkey, tender zucchini, and colorful spices.

Ground Turkey and Zucchini Skillet

This easy Ground Turkey and Zucchini Skillet recipe is a flavorful and satisfying one-pan meal. It combines lean ground turkey, tender zucchini, and vibrant vegetables with Italian herbs for a quick and healthy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, chopped
  • 2 medium zucchini, diced
  • 1/4 cup chopped fresh parsley
  • Red pepper flakes, to taste optional
  • Grated Parmesan cheese, to taste optional

Equipment

  • large skillet
  • Spoon
  • knife
  • cutting board
  • colander
  • Measuring spoons
  • Measuring cups
  • paper towels

Method
 

  1. Dice the zucchini and sprinkle with a generous pinch of salt. Place in a colander for 30 minutes to drain excess water. Pat dry with paper towels before cooking.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant.
  4. Add chopped red bell pepper and the drained, diced zucchini to the skillet. Cook, stirring occasionally, until the zucchini is tender-crisp, about 5-7 minutes.
  5. Stir in the diced tomatoes (undrained) and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.
  6. Stir in fresh parsley. Taste and adjust seasonings as needed.
  7. Serve hot, garnished with red pepper flakes and grated Parmesan cheese, if desired.

Notes

For extra flavor, use canned diced tomatoes with added herbs. Salting the zucchini and draining it for 30 minutes is crucial to prevent a soggy dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with orzo, rice, or pasta.