Ground Turkey and Zucchini Skillet

When you need a healthy weeknight dinner that comes together in one pan, this ground turkey zucchini skillet dinner checks all the boxes. The combination of lean ground turkey and fresh zucchini creates a light yet satisfying meal that works perfectly for busy evenings when you want something nutritious without spending hours in the kitchen. This skillet dinner delivers on flavor with garlic, oregano, and a touch of red pepper flakes, while the Parmesan adds a savory finish that brings everything together.

I’ve made this countless times when I need dinner fast but still want something my family will actually enjoy. The entire meal cooks in about 30 minutes using just one skillet, which means less cleanup and more time to relax after dinner. The zucchini adds volume and vegetables without overwhelming the dish, making it an easy way to get more greens on the table.

This recipe works beautifully for meal prep too. The flavors actually improve overnight, and it reheats without getting soggy or losing texture. Serve it over rice, with crusty bread, or just enjoy it on its own for a low-carb option.

Why You’ll Love This Ground Turkey Zucchini Skillet Dinner

This one-pan dinner comes together in just 30 minutes, making it perfect for those hectic weeknights when you need food on the table quickly. The lean ground turkey keeps things light while still providing plenty of protein to keep everyone satisfied through the evening.

The flavor profile hits that sweet spot between simple and interesting. Garlic and oregano provide familiar Italian-inspired notes, while the red pepper flakes add just enough heat to keep things lively without overwhelming anyone at the table. The Parmesan cheese melts into the dish, creating a subtle richness that ties all the flavors together.

I appreciate how versatile this skillet dinner is. You can serve it as-is for a low-carb meal, spoon it over pasta or rice, or use it as a filling for tacos or stuffed peppers. The leftovers are fantastic, and the recipe scales easily whether you’re cooking for two or need to feed a crowd.

The texture contrast keeps every bite interesting. The ground turkey stays tender when you don’t overcook it, the zucchini softens just enough while maintaining a slight bite, and everything melds together in the savory broth. It’s comfort food that doesn’t weigh you down.

Ingredients for Ground Turkey Zucchini Skillet Dinner

I always choose 93% lean ground turkey for this recipe because it has just enough fat to stay moist without making the dish greasy. When shopping for zucchini, I look for medium-sized ones that feel firm and heavy for their size—the smaller zucchinis tend to have better flavor and fewer seeds.

• 1 pound ground turkey (93% lean recommended)
• 2 medium zucchinis
• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 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

About the ground turkey: The 93% lean variety gives you the best balance of flavor and healthfulness. If you only have 99% lean, add an extra splash of olive oil to prevent the meat from drying out. Ground chicken works as a substitute, though it has a milder flavor.

Zucchini selection matters: Medium zucchinis (about 6-8 inches long) have the best texture and flavor. Oversized zucchinis contain more water and larger seeds, which can make the dish watery. If your zucchini seems particularly wet, you can salt the slices and let them sit for 10 minutes before adding them to drain excess moisture.

The Parmesan finish: I use freshly grated Parmesan rather than the pre-grated stuff in the canister. Fresh Parmesan melts better and adds more depth of flavor. Pecorino Romano makes an excellent substitute if you want a sharper, saltier finish.

How to Make Ground Turkey Zucchini Skillet Dinner

This recipe uses a simple layering technique that builds flavor as you go. Start with the aromatics to create a flavorful base, then add the turkey, and finish with the zucchini so it stays tender-crisp rather than mushy. The key is not to overcrowd the pan—use a 12-inch skillet if you have one.

1. Heat the olive oil in a large skillet over medium heat. You want the oil shimmering but not smoking. This takes about 1-2 minutes.

2. Add the finely chopped onion to the skillet and sauté until it becomes soft and translucent, about 3-4 minutes. The onion should smell sweet and look slightly golden around the edges. Stir occasionally to prevent burning.

3. Add the minced garlic and cook for another 30 seconds until fragrant. Watch the garlic carefully—it burns quickly and turns bitter if left too long. You’ll know it’s ready when you can smell it from across the kitchen.

4. Crumble the ground turkey into the skillet, breaking it up with a wooden spoon or spatula as it cooks. Spread it across the pan surface to maximize browning. Cook for 6-8 minutes, stirring occasionally, until the turkey is fully browned and no longer pink. You want some golden-brown bits to develop for extra flavor.

5. While the turkey cooks, prep your zucchini. Trim the ends and cut each zucchini in half lengthwise, then slice into half-moon shapes about 1/4 inch thick. Consistent sizing helps everything cook evenly.

6. Add the sliced zucchini to the skillet with the ground turkey. Stir everything together and cook for 4-5 minutes, until the zucchini starts to soften but still has some firmness. The zucchini should be tender with a slight bite—overcooking makes it mushy and releases too much water.

7. Sprinkle in the oregano, salt, black pepper, and red pepper flakes. Stir to distribute the seasonings evenly throughout the skillet. Pour in the chicken broth and let it simmer for 2-3 minutes. The broth will reduce slightly and create a light sauce that coats everything.

8. Remove the skillet from heat and stir in the grated Parmesan cheese. The residual heat will melt the cheese, creating a creamy coating without additional dairy. Taste and adjust seasoning if needed—I sometimes add an extra pinch of salt or a squeeze of lemon juice for brightness.

Pro tip: If your turkey releases a lot of liquid during cooking, drain off the excess before adding the zucchini. This prevents the dish from becoming soupy and helps the zucchini brown slightly rather than steam.

What to Serve with Ground Turkey Zucchini Skillet Dinner

This skillet dinner is filling enough to stand alone, but adding a side or two creates a more complete meal that satisfies everyone at the table.

Garlic bread: Crusty bread brushed with garlic butter is perfect for soaking up any flavorful juices left in the bowl. The crispy texture contrasts nicely with the tender turkey and zucchini.

Cauliflower rice: For a low-carb option that keeps the meal light, cauliflower rice works beautifully. Season it simply with butter and salt so it doesn’t compete with the skillet’s Italian flavors.

Simple arugula salad: A handful of peppery arugula tossed with lemon juice and olive oil adds freshness and cuts through the richness of the Parmesan. This is my go-to side when I want something quick and healthy.

Buttered egg noodles: Wide egg noodles tossed with butter and a bit of Parmesan create a comforting base that turns this into a more substantial meal. The noodles catch all the savory sauce.

Roasted cherry tomatoes: Roast cherry tomatoes with olive oil and Italian seasoning while the skillet cooks. They add a sweet-tart element and extra vegetables without much effort.

Quinoa or brown rice: Either grain works well as a neutral base that absorbs the flavors of the turkey mixture. Cook them with chicken broth instead of water for extra flavor.

Steamed green beans: Simple steamed green beans with a pat of butter and some garlic keep things light and add color to the plate. They cook in about the same time as the skillet, making timing easy.

Pro Tips & Variations

Don’t overcook the zucchini. I add it toward the end of cooking and only let it cook for 4-5 minutes. Overcooked zucchini turns mushy and releases too much water, which dilutes all the flavors you’ve built.

Make it ahead for meal prep. This recipe holds up exceptionally well in the fridge for 4-5 days. I portion it into individual containers and reheat portions as needed throughout the week. The flavors actually deepen overnight.

Use fresh herbs when you have them. While dried oregano works great, fresh basil or oregano added at the end brings the dish to life. Tear a handful of fresh basil over the top just before serving for a restaurant-quality finish.

Add more vegetables. Bell peppers, cherry tomatoes, or spinach all work well in this skillet. Add firmer vegetables like peppers with the onion, and stir in delicate greens like spinach at the very end.

Try different proteins. Ground chicken, ground beef (use 90% lean), or Italian sausage (remove from casings) all work. Italian sausage adds extra spices, so reduce the oregano and red pepper flakes accordingly.

Make it creamy. Stir in 2-3 tablespoons of cream cheese or a splash of heavy cream with the Parmesan for a richer sauce. This works especially well if you’re serving it over pasta.

Adjust the heat level. Skip the red pepper flakes for a milder version that kids will enjoy, or double them if you like things spicy. A drizzle of hot sauce at serving time lets everyone customize their heat level.

Turn it into a complete one-pot meal. Add 2 cups of uncooked pasta and 1.5 cups of additional broth to the skillet after browning the turkey. Cover and simmer until the pasta is tender, then add the zucchini for the final few minutes.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The turkey and zucchini mixture holds up well, though the zucchini will soften slightly as it sits. I find the flavors actually improve after a day in the fridge as everything has time to meld together.

For reheating, the stovetop works best to maintain texture. Add a splash of chicken broth or water to a skillet, add your leftovers, and warm over medium heat for 3-4 minutes, stirring occasionally. The microwave works in a pinch—reheat in 1-minute intervals, stirring between each, until heated through.

This skillet dinner freezes reasonably well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers, leaving a bit of space for expansion. Thaw overnight in the refrigerator before reheating. The zucchini texture will be softer after freezing, but the flavor remains good.

For meal prep, I cook the full batch on Sunday and portion it into individual containers with different sides throughout the week. Pair it with rice one day, quinoa the next, and eat it on its own for a low-carb lunch. This versatility makes it one of my favorite recipes to prep in advance.

Common Questions

Can I use ground beef instead of turkey? Absolutely. Choose 90% lean ground beef for a similar fat content to the turkey. The cooking time remains the same, though you may need to drain excess fat after browning the beef. The flavor will be richer and more traditional.

What if I don’t have chicken broth? Water works in a pinch, though the dish will be less flavorful. You can also use vegetable broth or even white wine for a different flavor profile. If using water, consider adding an extra pinch of salt and maybe a splash of soy sauce for depth.

Can I make this dairy-free? Skip the Parmesan or use a dairy-free alternative. Nutritional yeast adds a similar savory, cheesy flavor if you want to keep that element. The dish is still delicious without any cheese—just add an extra tablespoon of olive oil for richness.

How do I prevent watery zucchini? Don’t overcook it, and make sure your skillet is hot enough. If your zucchini seems particularly watery, you can salt the slices and let them sit for 10 minutes before cooking, then pat dry. This draws out excess moisture before it hits the pan.

Can I double this recipe? Yes, but use two skillets or cook it in batches. Overcrowding the pan causes the turkey to steam rather than brown, and the zucchini will release too much water. If you have a very large 14-inch skillet, you can double the recipe in one pan.

This ground turkey zucchini skillet dinner proves that healthy weeknight meals don’t have to be complicated or boring. The combination of lean protein, fresh vegetables, and simple seasonings creates something satisfying that you’ll want to make again and again. It’s become a regular in my dinner rotation, and I think you’ll find it earns that spot in yours too.