Ground Turkey and Zucchini Skillet

When you need dinner on the table in under 30 minutes without sacrificing flavor or nutrition, this ground turkey and zucchini skillet delivers exactly what busy weeknights demand. The combination of lean ground turkey, tender zucchini, and savory Parmesan creates a satisfying meal that works whether you’re feeding the family or meal prepping for the week ahead.

This one-pan dinner keeps things simple while building layers of flavor through perfectly browned turkey, aromatics, and a touch of chicken broth that brings everything together. The result is a protein-rich meal that feels complete on its own or pairs beautifully with your favorite grain or salad.

Why You’ll Love This Ground Turkey and Zucchini Skillet

This recipe hits all the right notes for a weeknight dinner. The 30-minute timeline means you can have a hot meal ready faster than ordering takeout, and the single skillet means minimal cleanup when you’re done.

The lean ground turkey provides substantial protein while keeping the dish light, and the zucchini adds vegetables without any extra prep or side dishes to worry about. I love how the Parmesan melts into the mixture, creating a subtle richness that balances the lean meat perfectly.

You can easily customize the heat level with the optional red pepper flakes, and the leftovers actually taste better the next day once the flavors have had time to develop. This is also budget-friendly cooking at its finest—simple ingredients that most grocery stores carry year-round, with zucchini being especially affordable during summer months.

The versatility makes this a keeper in any dinner rotation. Serve it low-carb as written, spoon it over rice or quinoa for a heartier meal, or even use it as a filling for lettuce wraps.

Ingredients for Ground Turkey and Zucchini Skillet

I always choose ground turkey that’s 93% lean for this recipe—it provides enough fat to keep things moist without making the dish greasy. The zucchini needs to be sliced at just the right thickness so it cooks through without turning mushy, which is why the 1/4-inch measurement matters.

• 1 lb ground turkey
• 2 medium zucchinis, sliced into half-moons (1/4 inch thick)
• 1 tbsp olive oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Fresh zucchini works best here—look for firm vegetables with smooth, unblemished skin. Smaller to medium zucchini have fewer seeds and better texture than the oversized ones. I prefer fresh garlic over jarred for the aromatics since it provides a more pronounced flavor when it hits the hot oil.

The chicken broth doesn’t need to be homemade, though I use low-sodium broth so I can control the salt level myself. Regular ground turkey (not extra lean) works fine, but you may need to drain some fat after browning. For the Parmesan, freshly grated melts more smoothly than the pre-shredded varieties, which often contain anti-caking agents.

How to Make Ground Turkey and Zucchini Skillet

The key to great flavor in this dish is properly browning the turkey—resist the urge to stir it constantly. Let it sit undisturbed for a minute or two at a time so it develops those golden, caramelized bits that add depth.

1. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it turns soft and translucent, about 3 to 4 minutes. The onion should start releasing its sweetness without taking on much color. Stir in the minced garlic and cook for just 30 seconds until you can smell that characteristic garlic aroma. Watch carefully here—garlic burns quickly and turns bitter.

2. Brown Turkey: Crumble the ground turkey directly into the skillet with the aromatics. Break it up with a wooden spoon or spatula as it cooks, spreading it across the pan surface. Cook for 6 to 8 minutes, stirring occasionally, until the meat is fully browned with no pink remaining. You want some darker bits forming on the bottom of the pan—those caramelized proteins add flavor.

3. Add Zucchini: Stir in the sliced zucchini half-moons, distributing them evenly throughout the turkey mixture. Cook for 4 to 5 minutes, stirring occasionally. The zucchini should begin to soften and turn translucent around the edges while maintaining some firmness in the center. Overcooking at this stage leads to watery, mushy vegetables.

4. Season & Simmer: Sprinkle the oregano, salt, black pepper, and red pepper flakes (if using) over everything. Pour in the chicken broth and stir well to combine all the ingredients. The broth will deglaze any browned bits stuck to the pan. Reduce the heat to low and let the mixture simmer gently for 3 to 4 minutes, allowing the liquid to reduce slightly and the flavors to blend together.

5. Finish: Once the liquid has reduced by about half and the zucchini is tender when pierced with a fork, sprinkle the grated Parmesan cheese over the top. Stir continuously until the cheese melts completely and coats the turkey and vegetables in a light, creamy layer.

6. Serve: Remove from heat and taste for seasoning—add more salt or pepper if needed. Garnish with additional Parmesan if desired and serve immediately while hot.

A common mistake is adding the zucchini too early. If you add it with the raw turkey, it releases too much moisture and steams rather than sautés. Adding it after the turkey browns gives you better texture and flavor.

What to Serve with Ground Turkey and Zucchini Skillet

This skillet works beautifully as a complete meal on its own, but pairing it with the right side creates a more substantial dinner.

Cauliflower Rice: The neutral flavor and light texture complement the savory turkey mixture perfectly. It keeps the meal low-carb while adding volume, and it soaks up any remaining pan juices nicely.

Garlic Bread: A crusty slice of toasted garlic bread provides textural contrast to the tender vegetables and ground meat. The buttery richness balances the lean turkey, making the meal feel more indulgent.

Simple Green Salad: Fresh greens with a lemon vinaigrette add brightness and cut through the richness of the Parmesan. The acidity refreshes your palate between bites.

Roasted Sweet Potatoes: Cubed sweet potatoes roasted until caramelized bring natural sweetness that plays well against the oregano and garlic. They also add more substance if you’re serving hungry teenagers or active family members.

Steamed Broccoli: Classic steamed broccoli florets bring another vegetable to the table without competing with the zucchini. A squeeze of lemon over the broccoli ties everything together.

Quinoa or Brown Rice: Either grain works when you want a heartier meal. The turkey mixture sits beautifully on top, and the grains absorb the flavorful pan sauce. I find quinoa adds a nice nutty flavor that complements the dish.

Pro Tips & Variations

Don’t crowd the pan when browning the turkey. If your skillet feels tight, brown the meat in two batches for better caramelization. Crowded meat steams instead of browns, which means less flavor development.

For meal prep, cook the full recipe and divide it into containers. It reheats beautifully in the microwave or on the stovetop with a splash of water or broth to loosen it up. I make a double batch on Sundays and have ready-made lunches for half the week.

Replace the zucchini with yellow summer squash or a combination of both for color variation. Bell peppers also work well—add them with the onions since they take longer to soften than zucchini.

Spicier Version: Double the red pepper flakes or add a diced jalapeño with the onions for more heat. A pinch of cayenne pepper also works.

Italian Style: Add halved cherry tomatoes in the last few minutes of cooking and use Italian seasoning instead of plain oregano. Fresh basil at the end brightens everything up.

Greek-Inspired: Swap the Parmesan for crumbled feta, add a squeeze of lemon juice at the end, and serve with tzatziki on the side.

Ground Chicken Alternative: Use ground chicken instead of turkey for a slightly different flavor. The cooking method stays the same.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. I find the flavors actually improve overnight as the seasonings have more time to permeate the meat and vegetables.

Reheat portions in the microwave for 1 to 2 minutes, stirring halfway through. Add a tablespoon of water or broth before reheating to prevent drying out. On the stovetop, warm over medium-low heat with a splash of liquid, stirring occasionally until heated through.

This skillet freezes reasonably well for up to 2 months. Let it cool completely before transferring to freezer-safe containers. The zucchini may release some water when thawed, so drain any excess liquid before reheating. I prefer to slightly undercook the zucchini if I know I’m freezing portions.

For meal prep, you can prepare all the ingredients ahead of time. Slice the zucchini, chop the onion, and mince the garlic up to a day in advance. Store them separately in the refrigerator, then the actual cooking takes under 20 minutes.

Common Questions

Can I use ground beef instead of turkey? Absolutely. Ground beef works perfectly in this recipe. Choose 85% or 90% lean to avoid excess grease. You may want to drain some fat after browning the beef, which you don’t typically need to do with turkey.

How do I prevent the zucchini from getting watery? Slice the zucchini evenly at 1/4 inch thickness and don’t overcook it. Adding it after the turkey browns, rather than at the beginning, also helps. If your zucchini is particularly large or seedy, you can lightly salt the slices and let them sit for 10 minutes, then pat dry before cooking.

Can I make this dairy-free? Skip the Parmesan cheese or use a dairy-free alternative. The dish still tastes great—the cheese adds richness but isn’t essential to the overall flavor profile. You might want to add an extra tablespoon of olive oil for moisture.

What if I don’t have chicken broth? Water works in a pinch, though you’ll lose some depth of flavor. Vegetable broth is another good substitute. You could also use white wine for a different flavor dimension—it adds acidity that brightens the whole dish.

Can I add other vegetables? Definitely. Mushrooms, bell peppers, spinach, and cherry tomatoes all work well. Add heartier vegetables like peppers and mushrooms with the onions, and tender greens like spinach in the last minute of cooking.

This ground turkey and zucchini skillet proves that simple ingredients and straightforward cooking can result in a dinner that satisfies without requiring hours in the kitchen. The combination of lean protein, vegetables, and savory seasonings creates something you’ll want to make again and again. Give this a try on your next busy weeknight—it might just become your new go-to when you need dinner fast.