This Ground Turkey and Zucchini Skillet transforms simple weeknight ingredients into something truly special. I’ve been making this protein-packed one-pan wonder for over twenty years, and it never fails to bring my family running to the dinner table.
There’s something magical about the way lean ground turkey mingles with fresh zucchini and aromatic spices in a single skillet. The first time I made this dish, I was scrambling to use up the abundance of zucchini from my neighbor’s garden, and what started as a “clean out the fridge” meal became one of our most requested dinners. The beautiful contrast between the savory turkey and the naturally sweet zucchini creates a harmony that’s both comforting and satisfying. Plus, when everything cooks together in one pan, those flavors have time to really get acquainted, while you get to enjoy minimal cleanup afterward. Let’s get cooking!
Why You’ll Love This Ground Turkey and Zucchini Skillet
This hearty skillet meal has been a lifesaver in my kitchen for decades, especially during those hectic weeknights when everyone’s hungry but time is short. What makes this recipe so special is how it brings together the wholesomeness of fresh vegetables with the protein power of lean turkey, creating a meal that satisfies both your taste buds and your nutritional needs.
Ready in under 30 minutes from start to finish
True one-pan wonder that saves you from a mountain of dishes
Perfect for meal prep and tastes even better the next day
Versatile enough to serve over rice, in tortillas, or straight from the skillet
Lean ground turkey provides plenty of protein without heaviness
Fresh zucchini adds natural sweetness and beautiful color
Easily customizable with your family’s favorite seasonings
This ground turkey and zucchini skillet represents everything I love about home cooking—simple ingredients coming together to create something greater than the sum of their parts.
Ingredient Notes List
Lean Ground Turkey: I always recommend using 93% lean ground turkey because it provides plenty of protein while staying light and flavorful, plus it browns beautifully without creating excess grease in your skillet.
Fresh Zucchini: Choose zucchini that feels firm and heavy for their size with glossy, unblemished skin—they’ll hold their shape better during cooking and provide that perfect tender-crisp texture we’re after.
Yellow Onion: A medium yellow onion creates the aromatic foundation for this dish, and I prefer dicing it finely so it cooks evenly and blends seamlessly with the other vegetables.
Fresh Garlic: Minced fresh garlic adds that essential savory depth, and I always add it near the end of the onion cooking time so it becomes fragrant without burning.
Red Bell Pepper: The red bell pepper contributes beautiful color and a subtle sweetness that complements the zucchini perfectly while adding a satisfying crunch.
Olive Oil: I use good quality olive oil divided between cooking steps because it helps develop those lovely browned flavors while keeping everything from sticking to the pan.
Paprika and Oregano: These warm spices create a comforting flavor profile that makes this ground turkey and zucchini skillet taste like it’s been simmering all day.
Diced Tomatoes: The canned tomatoes with their juices add moisture and create a light, flavorful sauce that ties all the ingredients together beautifully.
Fresh Parsley: I always finish with fresh parsley because it adds a bright, herbaceous note that lightens the whole dish and makes it feel restaurant-special.
How to Cook Ground Turkey and Zucchini Skillet
Step 1. I always start by heating one tablespoon of olive oil in my largest skillet over medium-high heat, then add the diced onion and let it cook for 3-4 minutes until it becomes translucent and fragrant.
Step 2. My grandmother always taught me to add garlic at just the right moment—after the onions are softened but before they brown—so I stir in the minced garlic and cook for just 30 seconds until the kitchen fills with that wonderful aroma.
Step 3. I’ve found that breaking the ground turkey into small, consistent pieces as it cooks creates the best texture, so I add it to the skillet and use my wooden spoon to break it apart while seasoning with half the salt, pepper, and paprika.
Step 4. The key to deep flavor is browning the turkey properly, so I cook it for 5-7 minutes without stirring too much, letting it develop those golden-brown bits that add so much taste to the final dish.
Step 5. Here’s where I do something a little different—I push all the turkey mixture to one side of the skillet and add the remaining tablespoon of olive oil to the empty space, then add the diced zucchini and bell pepper to that hot oil.
Step 6. My secret for perfect zucchini is letting it cook undisturbed for 1-2 minutes first, which helps it develop a slight golden color before I stir everything together with the remaining seasonings.
Step 7. I cook the vegetables and turkey together for 3-4 minutes, just until the zucchini becomes tender-crisp and the bell pepper softens slightly—overcooking here will make everything mushy.
How to Store & Reheat
I usually store any leftover ground turkey and zucchini skillet in airtight containers in the refrigerator, where it stays fresh and delicious for up to 4 days. Make sure the skillet has cooled completely before transferring it to containers to prevent condensation from making the vegetables soggy.
For longer storage, this recipe freezes beautifully for up to 3 months when properly packaged. I recommend portioning it into individual serving sizes in freezer-safe containers or bags, which makes reheating much more convenient later on. Just remember to thaw it overnight in the refrigerator before reheating.
When it comes to reheating, I prefer using a skillet over medium-low heat for about 5-7 minutes, stirring occasionally until heated through. You can also use the microwave for convenience—just cover the container with a damp paper towel and heat in 1-minute intervals, stirring between each, until warmed to your liking.
Ground Turkey and Zucchini Skillet
A high-protein, veggie-packed one-pan meal with lean ground turkey, zucchini, bell pepper, and tomatoes. Ready in under 30 minutes, perfect for weeknights or meal prep.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add onion; cook 3–4 minutes until translucent. Stir in garlic; cook 30 seconds until fragrant.
Add ground turkey, breaking apart with a wooden spoon. Season with half the salt, pepper, and paprika. Cook 5–7 minutes until browned and no pink remains.
Push turkey to one side. Add remaining 1 tbsp olive oil, zucchini, and bell pepper. Let cook undisturbed for 1–2 minutes to brown, then stir to combine. Add remaining seasonings.
Cook turkey and vegetables together for 3–4 minutes until zucchini is tender-crisp and bell pepper softened slightly.
Stir in diced tomatoes with juices. Reduce heat to medium-low; simmer 5–7 minutes to blend flavors.
Taste, adjust seasonings. Remove from heat, stir in parsley, and sprinkle with Parmesan if desired. Serve immediately.
Notes
Use 93% lean ground turkey for best results. Don’t overcook zucchini—keep it tender-crisp. Salt zucchini beforehand to reduce moisture if desired. Add Parmesan for extra flavor.
What to Serve with Ground Turkey and Zucchini Skillet
Fluffy Brown Rice: The nutty flavor and hearty texture of brown rice creates the perfect base for this protein-rich skillet, soaking up all those delicious pan juices while adding fiber and wholesome grains to your meal.
Warm Corn Tortillas: I love serving this mixture in soft corn tortillas with a dollop of Greek yogurt and fresh avocado—it transforms the skillet into a completely different but equally satisfying meal that my family adores.
Cauliflower Rice: For a lighter option that doesn’t compromise on flavor, cauliflower rice provides a neutral backdrop that lets the turkey and zucchini flavors really shine through.
Crusty Garlic Bread: A slice of warm, crusty bread with garlic butter is perfect for soaking up every last bit of the tomato-infused juices from the skillet.
Simple Green Salad: A crisp salad with lemon vinaigrette adds freshness and helps balance the heartiness of the turkey, making the whole meal feel lighter and more complete.
Quinoa Pilaf: The protein-packed quinoa complements the lean turkey beautifully while adding a pleasant nutty flavor and fluffy texture that absorbs the skillet’s savory seasonings perfectly.
FAQs
How many calories are in Ground Turkey and Zucchini Skillet? Each serving contains approximately 280-320 calories, making this a relatively light but satisfying meal that’s perfect for those watching their caloric intake while still wanting plenty of protein and vegetables.
Is Ground Turkey and Zucchini Skillet healthy for you? Absolutely—this recipe provides lean protein from the turkey, plenty of vitamins from the fresh vegetables, and only uses a small amount of healthy olive oil, making it a nutritious choice for any balanced diet.
Can I use frozen zucchini instead of fresh? I don’t recommend using frozen zucchini because it becomes too watery and soft when cooked, which will make your skillet soggy rather than maintaining that perfect tender-crisp texture we’re after.
What can I substitute for ground turkey? Ground chicken, lean ground beef, or even plant-based ground meat alternatives work wonderfully in this recipe—just adjust the cooking time slightly depending on what protein you choose to ensure it’s cooked through properly.
