Ground Turkey Zucchini Skillet (Print)
Ground turkey, zucchini, and vegetables cook fast in one skillet for a vibrant, nourishing dinner in just 25 minutes.
# Ingredients:
→ Main Ingredients
01 -
450 g lean ground turkey (93/7 lean-to-fat ratio)
02 -
2 medium zucchini, sliced into half-moons
03 -
1 medium yellow onion, diced
04 -
3 cloves garlic, minced
05 -
1 red bell pepper, chopped
06 -
160 g cherry tomatoes, halved
→ Seasonings & Flavor Enhancers
07 -
30 ml olive oil, divided use
08 -
1 teaspoon dried oregano
09 -
1 teaspoon ground cumin
10 -
0.5 teaspoon paprika
11 -
0.5 teaspoon salt, or to taste
12 -
0.25 teaspoon ground black pepper
13 -
0.25 teaspoon red pepper flakes, optional
→ Optional Add-ins
14 -
80 g corn kernels, fresh or frozen
15 -
80 g black beans, drained and rinsed
16 -
7 g fresh basil, chopped
17 -
20 g Parmesan cheese, grated
# Steps:
01 -
Wash and chop all vegetables. Measure seasonings and optional add-ins. Set all components in separate bowls for efficient assembly.
02 -
Heat 15 ml olive oil in a 30 cm skillet over medium-high. Add ground turkey, salt, black pepper, cumin, and paprika. Cook, breaking into crumbles, until fully browned and no longer pink, about 5–7 minutes. Transfer turkey to a plate and keep warm.
03 -
Return skillet to medium heat and add remaining 15 ml olive oil. Sauté onion and garlic for 2 minutes until softened. Add red bell pepper and cook for 2 additional minutes. Stir in zucchini and continue cooking for 3–4 minutes, until just tender.
04 -
Add cherry tomatoes and dried oregano to the skillet. Return cooked turkey to pan and mix well. Cook for 2 minutes to allow flavors to meld and turkey to reheat.
05 -
Stir in corn kernels and black beans if using. Garnish with chopped basil and grated Parmesan just before serving.
# Additional Notes:
01 -
For best texture, avoid overcooking zucchini—they should retain slight bite.