Ground Turkey and Zucchini Skillet
A fast, savory skillet that feels both fresh and comforting—this Ground Turkey and Zucchini Skillet is one of my go-to weeknight wins. Lean turkey cooks quickly and soaks up garlic and oregano, while zucchini adds a tender crunch and bright color. It’s the kind of dinner you throw together after work and still feel proud of—healthy, economical, and ready in about 25 minutes. If you’re building a stack of easy dinners, this recipe fits right in with other quick low-effort, protein-forward dishes like the quick low-carb, high-protein meals you can rotate through on busy nights.
Why you’ll love this dish
This skillet checks a lot of boxes: low-carb friendly, family-pleasing, and ready in under half an hour. Ground turkey keeps it lean but hearty, and zucchini cooks quickly without losing texture. It’s also a forgiving recipe—swap spices, add a splash of tomato, or serve it over rice, pasta, or greens and you’ve got a new meal each time.
"Light, flavorful, and fast — a weeknight winner that even picky eaters ask for again." — everyday cook
If you like quick skillet dinners with big flavor and minimal fuss, you might also enjoy skillet-style recipes such as a simple beef and broccoli stir-fry for another fast protein-and-veggie option.
The cooking process explained
Start by softening aromatics, then brown the turkey. Add zucchini and seasonings, deglaze with a little chicken broth, and finish with Parmesan. The method is all about layering flavor: sweat the onion, toast the garlic briefly, properly brown the turkey for savory depth, and use the broth to lift the browned bits and bring everything together. The whole dish comes together in one pan, which keeps cleanup quick.
What you’ll need
- 1 pound ground turkey (93% lean or similar)
- 2 medium zucchinis
- 1 tablespoon olive oil
- 1/2 medium onion
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
Substitutions and notes: Use ground chicken instead of turkey if you prefer. Swap dried oregano for Italian seasoning or add a teaspoon of paprika for smokiness. For a dairy-free version, omit Parmesan and finish with a squeeze of lemon and chopped fresh herbs.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Peel and finely chop 1/2 medium onion. Add it to the skillet and sauté until soft and translucent, about 3–4 minutes.
- Peel and mince 2 cloves garlic. Add to the skillet and cook 30 seconds until fragrant.
- Add 1 pound ground turkey, breaking it apart with a spoon. Cook 6–8 minutes, stirring occasionally, until fully browned and no pink remains.
- Meanwhile, wash the zucchinis. Trim the ends, cut each in half lengthwise, then slice into 1/4-inch half-moons.
- Add the zucchini to the skillet and stir into the turkey. Cook 4–5 minutes until zucchini begins to soften but still has a bite.
- Sprinkle 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes over the mixture. Stir to combine.
- Pour in 1/4 cup chicken broth and stir, scraping any browned bits from the pan. Reduce heat to low and simmer 3–4 minutes to let flavors meld and the broth reduce slightly.
- Sprinkle 1/4 cup grated Parmesan over the skillet. Stir until cheese melts and coats the turkey and zucchini evenly.
- Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan if desired.
Key ingredients
This section breaks down what matters most. Use fresh zucchini for the best texture; overripe zucchini can be watery and seedy. Choose regular ground turkey (not turkey sausage) for a neutral base that takes on herbs and cheese well. Chicken broth is used sparingly to deglaze and add moisture—water will work, but broth gives better flavor. Parmesan provides a salty, nutty finish; Pecorino Romano can stand in if you like a sharper bite.
How to plate and pair
Serve the skillet straight from the pan over steamed rice, cauliflower rice, or cooked pasta for a heartier meal. For a lighter plate, spoon it over a bed of baby spinach or arugula so the residual heat wilts the greens. For a comforting side combo, pair with roasted root vegetables—try garlic-roasted potatoes and zucchini for a warm plate by adding a simple tray of garlic-herb roasted potatoes, carrots, and zucchini. Finish with extra grated Parmesan and a lemon wedge for brightness.
How to store & freeze
Cool leftovers quickly and transfer to airtight containers. Refrigerate for up to 3–4 days. To freeze, portion into freezer-safe containers and store up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, adding a splash of broth if it seems dry, or microwave in short bursts until steaming hot. Always reheat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Don’t overcrowd the pan when browning the turkey—give it room so it can develop fond (browned bits) for more flavor.
- Toast the garlic only briefly to avoid bitterness.
- If zucchini releases too much water, increase heat briefly to evaporate excess before adding the cheese.
- For more depth, stir in a teaspoon of tomato paste when browning the turkey.
- If you like exploring skillet dishes, pairing techniques from a sweet-salty garnish idea can inspire finishing touches for salads served alongside.
Creative twists
- Mediterranean: Add halved cherry tomatoes and olives, and finish with crumbled feta.
- Spicy-Southwest: Stir in a teaspoon chili powder, a squeeze of lime, and top with chopped cilantro.
- Vegetarian: Swap turkey for crumbled firm tofu or cooked lentils; increase broth slightly.
- Breakfast skillet: Serve with a fried egg on top, or pair alongside baked feta eggs with tomatoes and spinach for a brunch spread.
- Add grains: Stir in cooked quinoa or farro for extra fiber and texture.
Helpful answers
Q: Can I use very lean ground turkey like 99%?
A: Yes, but very lean turkey can dry out. If using 99%, add a splash more broth or a teaspoon of olive oil to keep the mixture moist.
Q: How long does this take from start to finish?
A: Plan 25–30 minutes total: 5 minutes prep and about 20–25 minutes cooking.
Q: Is it safe to freeze the cooked dish?
A: Yes. Cool quickly, freeze in airtight containers for up to 3 months, and thaw overnight in the fridge before reheating.
Q: Can I make this spicier or milder for kids?
A: Adjust the crushed red pepper flakes—omit for kids or increase for heat. You can also serve the spicy version with plain rice to temper the heat.
Q: What other cheeses work besides Parmesan?
A: Pecorino Romano gives a sharper flavor, and grated Asiago melts nicely. For a milder finish, try a sprinkle of mozzarella right before serving.
Ground Turkey and Zucchini Skillet
Ingredients
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Peel and finely chop 1/2 medium onion. Add to the skillet and sauté until soft and translucent, about 3–4 minutes.
- Peel and mince 2 cloves garlic. Add to the skillet and cook for 30 seconds until fragrant.
- Add 1 pound ground turkey, breaking it apart with a spoon. Cook for 6–8 minutes, stirring occasionally, until fully browned and no pink remains.
- Meanwhile, wash the zucchinis. Trim the ends, cut each in half lengthwise, then slice into 1/4-inch half-moons.
- Add the zucchini to the skillet and stir into the turkey. Cook for 4–5 minutes until zucchini begins to soften but still has a bite.
- Sprinkle 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes over the mixture. Stir to combine.
- Pour in 1/4 cup chicken broth and stir, scraping any browned bits from the pan. Reduce heat to low and simmer for 3–4 minutes to let flavors meld and the broth reduce slightly.
- Sprinkle 1/4 cup grated Parmesan over the skillet. Stir until cheese melts and coats the turkey and zucchini evenly.
- Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan if desired.
