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Easy Ground Turkey and Zucchini Skillet

This ground turkey and zucchini skillet is a flavorful and healthy dish perfect for a quick weeknight meal. The key is browning the turkey properly and managing the zucchini's moisture to create a delicious combination of textures and tastes.
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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 93% lean or leaner
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 medium zucchini, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese optional, for garnish

Equipment

  • large skillet
  • Spoon
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Colander (optional, for draining tomatoes)

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Work in batches if necessary to avoid overcrowding the pan.
  3. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Add the diced zucchini and diced tomatoes (with their juice) to the skillet. Stir in the dried oregano, dried basil, and red pepper flakes (if using).
  6. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 10-15 minutes, or until the zucchini is tender but not mushy. The liquid should reduce slightly.
  7. Season with salt and freshly ground black pepper to taste.
  8. If desired, garnish with grated Parmesan cheese before serving.

Notes

Serve over rice, quinoa, or pasta. Alternatively, enjoy it as a filling for lettuce wraps. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a richer flavor, use fire-roasted diced tomatoes. To prevent the zucchini from becoming too watery, avoid overcooking it. You can also lightly salt the zucchini before cooking to draw out excess moisture. For a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.