Dinner

Ground Turkey and Zucchini Skillet Recipe

BySimon Carel February 15, 2026February 15, 2026

Introduction

This Ground Turkey and Zucchini Skillet is a quick and healthy meal that’s perfect for busy weeknights. Packed with lean protein and fresh vegetables, it comes together in just one pan for easy cleanup. The Parmesan cheese adds a delightful savory touch that brings everything together.

A black pan filled with a cooked mix of ground meat and sliced zucchini, showing about one layer of food. The zucchini slices are green with a pale yellow inside, mixed evenly throughout the brown cooked meat. Small pieces of red and yellow bell pepper add spots of color, along with finely chopped onions. Fresh green basil leaves are scattered on top. The pan rests on a white marbled surface, surrounded by whole zucchini, small bowls of salt and pepper, and a few fresh basil leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground turkey
2 medium zucchinis
1 tablespoon olive oil
1/2 medium onion
2 cloves garlic
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
1/4 cup grated Parmesan cheese

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat.
Step 2: Peel and finely chop the onion.
Step 3: Add the chopped onion to the skillet and sauté until soft and translucent, about 3-4 minutes.
Step 4: Peel and mince the garlic cloves.
Step 5: Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Step 6: Crumble the ground turkey into the skillet, breaking it up with a spoon.
Step 7: Cook the turkey for 6-8 minutes, stirring occasionally, until fully browned and no longer pink.
Step 8: While the turkey cooks, wash the zucchinis. Trim the ends and cut each zucchini in half lengthwise.
Step 9: Slice each half into 1/4 inch thick half-moon shapes.
Step 10: Add the sliced zucchini to the skillet and stir into the turkey mixture.
Step 11: Cook for 4-5 minutes, until zucchini softens but remains slightly firm.
Step 12: Sprinkle dried oregano, salt, black pepper, and crushed red pepper flakes over the skillet.
Step 13: Pour in the chicken broth and stir to combine.
Step 14: Reduce heat to low and simmer for 3-4 minutes to meld flavors and slightly reduce broth.
Step 15: Sprinkle grated Parmesan cheese over the skillet.
Step 16: Stir the cheese into the mixture until melted and evenly coats the turkey and zucchini.
Step 17: Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
Step 18: Serve immediately, garnished with extra Parmesan if you like.

Tips & Variations

Use ground chicken or beef if turkey is not available.
Add chopped bell peppers or mushrooms for more vegetable variety.
For a creamier texture, stir in a splash of cream or a dollop of ricotta before serving.
If you prefer less spice, omit the crushed red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Adding a splash of broth while reheating helps keep the dish moist.

How to Serve

A black round pan filled with a cooked dish consisting of small chunks of ground meat mixed with round green zucchini slices, all coated in a thick brown sauce. Bright green parsley leaves are sprinkled evenly on top, adding a fresh touch. The pan sits on a white marbled textured surface with scattered parsley leaves around and nearby small bowls of salt and pepper. A dark gray cloth is visible on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can cook the dish in advance and refrigerate it. Reheat thoroughly before serving for best flavor and safety.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free, making it a good option for those avoiding gluten.

Simon Carel