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Ground turkey and zucchini skillet dish with spices and herbs

Ground Turkey and Zucchini Skillet

A comforting, one-skillet meal featuring ground turkey and tender zucchini, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground turkey You can use 93/7 or 85/15 for desired moisture.
  • 2 medium zucchinis Choose firm, glossy zucchinis without soft spots.
  • 1 tablespoon olive oil Used for sautéing the vegetables.
  • ½ medium onion Peeled and chopped.
  • 2 cloves garlic Minced just before use.
  • 1 teaspoon dried oregano For seasoning.
  • ½ teaspoon salt Adjust to taste.
  • ¼ teaspoon black pepper Adjust to taste.
  • ¼ teaspoon crushed red pepper flakes Adjust based on spice preference.
  • ¼ cup chicken broth Can substitute with vegetable broth or white wine.
  • ¼ cup grated Parmesan cheese Freshly grated works best.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Peel and finely chop the onion.
  3. Add the chopped onion to the skillet and sauté until soft and translucent, about 3–4 minutes.
  4. Peel and mince the garlic cloves.
  5. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
  6. Crumble the ground turkey into the skillet, breaking it up as it cooks.
  7. Cook the ground turkey for 6–8 minutes until fully browned.
  8. While the turkey cooks, wash the zucchinis. Trim the ends and cut them in half lengthwise.
  9. Slice each zucchini half into half-moon shapes about 1/4 inch thick.
  10. Add sliced zucchini to the skillet with the ground turkey mixture.
Cooking
  1. Stir the zucchini into the meat and cook for 4–5 minutes until they start to soften.
  2. Sprinkle oregano, salt, black pepper, and crushed red pepper over the skillet mixture.
  3. Pour chicken broth into the skillet, stirring everything to combine.
  4. Reduce heat to low and simmer for 3–4 minutes.
  5. Once the zucchini is tender, sprinkle grated Parmesan cheese over the skillet.
  6. Stir the cheese into the mixture until it melts and coats evenly.
  7. Taste and adjust seasoning as necessary.
  8. Serve immediately, garnishing with extra Parmesan if desired.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge. For longer storage, freeze for up to 3 months. You can make the dish ahead by cooking the turkey and aromatics in advance.