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A close-up of a savory Ground Pork and Zucchini stir-fry served in a dark skillet and garnished with fresh green onions.

One-Pan Ground Turkey and Zucchini Skillet

A vibrant and wholesome one-pan meal, this Ground Turkey and Zucchini Skillet combines lean ground turkey, tender zucchini, and a savory tomato base with aromatic spices for a quick and satisfying dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Healthy, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Skillet Ingredients
  • 1 tbsp olive oil
  • 1 lb ground turkey 93% lean or higher
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium zucchini trimmed and diced into 1/2-inch pieces
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1/2 cup chicken broth low sodium
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
For Garnish (Optional)
  • 2 tbsp fresh parsley chopped
  • 1/4 cup grated Parmesan cheese

Equipment

  • Large Skillet (10-12 inch)
  • Cutting board
  • Sharp knife

Method
 

Preparation
  1. Prepare your vegetables: dice the onion, mince the garlic, and dice the zucchini into approximately 1/2-inch pieces.
Cook Turkey
  1. Heat olive oil in a large (10-12 inch) skillet over medium-high heat. Add the ground turkey, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary, then push the turkey to one side of the skillet.
Sauté Aromatics
  1. Add the diced onion to the empty side of the skillet and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, stirring everything together with the turkey.
Add Vegetables & Simmer
  1. Stir in the diced zucchini, canned diced tomatoes (undrained), chicken broth, Italian seasoning, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
  2. Reduce heat to medium-low, cover, and cook for 8-10 minutes, or until the zucchini is tender-crisp. Stir occasionally to prevent sticking.
Serve
  1. Remove the skillet from heat. Taste and adjust seasonings if needed. Garnish with fresh chopped parsley and grated Parmesan cheese, if desired. Serve hot.

Notes

This skillet meal is excellent served on its own, or alongside a side of brown rice, quinoa, or with a slice of crusty bread to soak up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.