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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground turkey 454g
  • 2 medium zucchini about 1 lb/454g, diced ½-inch
  • 1 medium yellow onion about 1 cup/160g, finely diced
  • 3 cloves garlic minced, about 1 tbsp/9g
  • 1 red bell pepper about ¾ cup/115g, diced
  • 2 tbsp olive oil 30ml, divided
  • 1 tsp salt or to taste, 5g
  • 0.5 tsp black pepper 2g
  • 1 tsp paprika 2g
  • 0.5 tsp dried oregano 1g
  • 0.25 tsp red pepper flakes optional, 0.5g
  • 1 can diced tomatoes 14.5 oz/411g, with juices
  • 0.25 cup fresh parsley 15g, chopped
  • 0.25 cup Parmesan cheese 25g, grated, optional

Equipment

  • large skillet
  • Wooden spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Cook turkey and vegetables together for 3–4 minutes until zucchini is tender-crisp and bell pepper softened slightly.
  5. Stir in diced tomatoes with juices. Reduce heat to medium-low; simmer 5–7 minutes to blend flavors.
  6. 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.