Description
This Ground Turkey and Zucchini Skillet is a quick and healthy one-pan meal featuring lean ground turkey cooked with tender zucchini and aromatic spices. Enhanced with Parmesan cheese for a savory finish, this recipe is perfect for a nutritious weeknight dinner that comes together in just 35 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground turkey
- 2 medium zucchinis
- 1/2 medium onion
- 2 cloves garlic
Seasonings and Liquids
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup chicken broth
Cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
- Chop the onion: Peel and finely chop half a medium onion to release its flavor during cooking.
- Sauté onion: Add the chopped onion to the skillet and cook for 3-4 minutes, stirring occasionally, until soft and translucent.
- Prepare garlic: Peel and mince 2 garlic cloves finely for even cooking and maximum aroma.
- Cook garlic: Add minced garlic to the skillet and cook for about 30 seconds until fragrant but not browned.
- Brown turkey: Crumble 1 pound of ground turkey into the skillet. Use a spoon to break it up and cook for 6-8 minutes until fully browned and no longer pink, stirring occasionally.
- Prepare zucchini: While the turkey cooks, wash the zucchinis, trim both ends, and cut each in half lengthwise.
- Slice zucchini: Slice each zucchini half into 1/4 inch thick half-moon shapes for even cooking.
- Add zucchini: Stir the sliced zucchini into the skillet with the cooked turkey mixture.
- Cook zucchini: Cook the mixture for 4-5 minutes until zucchini begins to soften but still retains some firmness.
- Season: Sprinkle 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes evenly over the skillet ingredients.
- Add broth: Pour in 1/4 cup chicken broth and stir well to combine all ingredients.
- Simmer: Reduce the heat to low and let the mixture simmer gently for 3-4 minutes to meld flavors and reduce broth slightly.
- Add cheese: Sprinkle 1/4 cup grated Parmesan cheese over the skillet and stir until the cheese melts and coats the turkey and zucchini evenly.
- Adjust seasoning: Taste the dish and add more salt, pepper, or crushed red pepper flakes as needed for balanced flavor.
- Serve: Serve the skillet dish immediately, garnished with extra Parmesan cheese if desired for a richer flavor.
Notes
- Use lean ground turkey for a healthier option.
- Adjust red pepper flakes easily to control spiciness.
- For a vegetarian version, substitute turkey with crumbled tofu or tempeh and use vegetable broth instead of chicken broth.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- Serve with a side of cooked quinoa or brown rice for a complete and filling meal.
