25-Minute Ground Turkey and Zucchini Skillet

Why You’ll Love This Recipe

The 25-Minute Ground Turkey and Zucchini Skillet is a healthy, quick, and delicious meal perfect for busy weeknights. It’s packed with lean protein, fresh vegetables, and a burst of flavor in every bite. With minimal prep and cleanup, it’s a one-pan wonder ideal for anyone seeking a wholesome and satisfying dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground turkeyzucchini (sliced or diced)olive oiloniongarlicbell pepper (any color)tomatoes (fresh or canned)dried oreganochili powder (optional)paprikasalt and pepperfresh parsley or basil (for garnish)

directions

Heat olive oil in a large skillet over medium heat.

Add chopped onion and garlic, sauté until fragrant and translucent.

Add ground turkey and cook until browned, breaking it up with a spatula as it cooks.

Stir in the bell pepper and zucchini, cooking for about 5-7 minutes until tender.

Add chopped tomatoes, oregano, chili powder, paprika, salt, and pepper.

Let simmer for another 5-7 minutes, stirring occasionally, until everything is well combined and heated through.

Adjust seasoning if needed.

Garnish with fresh parsley or basil before serving.

Servings and timing

Serves 4Preparation time: 5 minutesCooking time: 20 minutesTotal time: 25 minutes

Variations

Swap ground turkey for ground chicken or beef.

Add corn or black beans for extra texture and protein.

Spice it up with red pepper flakes or jalapeños.

Serve over rice, quinoa, or pasta for a heartier meal.

Add shredded cheese on top and melt before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or in the microwave until hot.To freeze, cool completely and store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.

25-Minute Ground Turkey and Zucchini Skillet

FAQs

Can I use frozen zucchini?

Yes, but be sure to thaw and drain excess moisture to avoid a watery skillet.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in protein and veggies.

Can I use pre-cooked turkey?

Yes, just add it after sautéing the vegetables and heat through.

What’s the best way to cut zucchini for this?

Sliced rounds or half-moons work well, but small diced pieces cook faster.

Can I add cheese?

Absolutely, a sprinkle of mozzarella or cheddar adds great flavor.

How do I make it vegetarian?

Swap the turkey for lentils or crumbled tofu.

What kind of tomatoes work best?

Fresh Roma or cherry tomatoes, or canned diced tomatoes with juices.

Do I need to peel the zucchini?

No, the skin is tender and nutritious—just wash well before slicing.

Can I double the recipe?

Yes, just use a larger skillet or cook in batches.

Is this meal good for meal prep?

Definitely—portions reheat well and are great for lunches.

Conclusion

The 25-Minute Ground Turkey and Zucchini Skillet is a flavorful, healthy, and versatile recipe that fits perfectly into a busy lifestyle. With its ease of preparation, nutritious ingredients, and adaptability, it’s a dish you’ll want to keep in your weekly rotation.

Print
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25-Minute Ground Turkey and Zucchini Skillet

25-Minute Ground Turkey and Zucchini Skillet

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  • Author: saadia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Skillet
  • Cuisine: American
  • Diet: Low Fat

Description

A healthy and satisfying one-skillet meal made with ground turkey, fresh zucchini, and a savory Asian-inspired sauce, ready in just 25 minutes.


Ingredients

Units Scale
  • 1 lb lean ground turkey
  • 1 large zucchini, sliced
  • 1 small onion, diced
  • 1 tbsp cooking oil
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 garlic clove, grated
  • 1 tsp grated ginger
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp chili garlic sauce

Instructions

  1. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, water, and chili garlic sauce. Set aside.
  2. Heat oil in a large skillet over medium heat. Add diced onion and sliced zucchini and cook for 4–5 minutes until the zucchini starts to brown. Remove from skillet and set aside.
  3. Add ground turkey to the same skillet and cook until browned and cooked through, breaking it apart as it cooks.
  4. Return the cooked vegetables to the skillet with the turkey.
  5. Stir the prepared sauce again and pour it into the skillet. Cook for 2–3 minutes until the sauce thickens and coats the meat and vegetables.
  6. Remove from heat and serve immediately, optionally over rice or cauliflower rice.

Notes

  • You can substitute ground chicken or beef for turkey.
  • Feel free to add other vegetables like bell peppers or mushrooms.
  • Store leftovers in the fridge for up to 4 days or freeze for longer storage.
  • Garnish with green onions or sesame seeds for extra flavor.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 267
  • Sugar: 5g
  • Sodium: 525mg
  • Fat: 8.5g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22.5g
  • Fiber: 6.5g
  • Protein: 28g
  • Cholesterol: 80mg

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