Ground Turkey and Zucchini Skillet: A Quick Delight
A quick and delightful one-pan skillet meal featuring tender ground turkey and hearty zucchini, perfect for weeknight dinners. This savory dish offers a balanced flavor profile with earthy notes and a hint of sweetness, customizable with optional heat from red pepper flakes.
Equipment
- large skillet
- spoon
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
- 1 lb Ground Turkey
- 2 medium Zucchini trimmed, halved lengthwise, and sliced into 1/4-inch thick half-moons
- 2 tbsp Olive Oil
- ½ Onion finely chopped
- 2 Garlic minced
- 1 tsp Dried Oregano
- ½ tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Crushed Red Pepper Flakes optional
- ½ cup Chicken Broth
- ¼ cup Grated Parmesan Cheese plus more for garnish
Serving Suggestions
- Rice, quinoa, or cauliflower rice for serving
- Light salad or wrap for pairing
Storage
- Airtight container for refrigeration
- Freezer-safe container or bag for freezing
Instructions
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant. Then, add the ground turkey, breaking it up with a spoon, and cook until fully browned, about 6-8 minutes.
- While the turkey cooks, prepare the zucchini by washing, trimming, halving lengthwise, and slicing into 1/4-inch thick half-moons. Add the sliced zucchini to the skillet with the turkey and cook for 4-5 minutes until it begins to soften.
- Sprinkle the dried oregano, salt, black pepper, and crushed red pepper flakes over the mixture. Pour in the chicken broth and stir to combine.
- Reduce heat to low and simmer for 3-4 minutes to allow flavors to meld. Stir in the grated Parmesan cheese until melted and evenly coated.
- Taste and adjust seasoning as needed. Serve immediately, garnishing with extra Parmesan if desired.
Notes
- Zucchini releases moisture; avoid adding too much broth to prevent a watery dish. Chicken broth can be substituted with vegetable broth or white wine.
- For crispier zucchini, sauté it separately before adding to the turkey. Use freshly grated Parmesan for best results. A squeeze of lemon juice adds brightness. Ingredients can be prepped in advance.
Storage Instructions
- Cool to room temperature before storing in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container or bag, thawing overnight in the fridge before reheating.
Notes
Zucchini releases moisture during cooking; avoid adding excessive chicken broth to prevent the dish from becoming too watery. Chicken broth can be substituted with vegetable broth or white wine. For a crispier texture, sauté the zucchini in a separate pan for a few minutes before adding it to the turkey. Use freshly grated Parmesan cheese for the best melt and texture. A squeeze of lemon juice can be added at the end for extra brightness. Ingredients can be prepped in advance (chopping zucchini, onions, garlic) and stored in the fridge.