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Ground Turkey and Zucchini Skillet

A quick one-pan dinner featuring lean ground turkey, tender zucchini, and savory Parmesan cheese ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • large skillet
  • wooden spoon or spatula
  • cutting board and knife

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 to 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Crumble the ground turkey into the skillet. Cook for 6 to 8 minutes, breaking it up with a spoon, until fully browned and no longer pink.
  3. Stir in the sliced zucchini half-moons. Cook for 4 to 5 minutes until the zucchini begins to soften but still has a slight bite.
  4. Sprinkle in the oregano, salt, black pepper, and red pepper flakes. Pour in the chicken broth and stir to combine. Reduce heat to low and simmer for 3 to 4 minutes to let the flavors meld.
  5. Once the liquid has reduced slightly and the zucchini is tender, sprinkle the grated Parmesan cheese over the top. Stir until the cheese melts and evenly coats the mixture.
  6. Remove from heat, taste for seasoning, and adjust if needed. Garnish with extra Parmesan if desired and serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water or on the stovetop over medium-low heat.
Substitutions: Use ground chicken or ground beef instead of turkey. Replace zucchini with yellow squash or bell peppers. For dairy-free, omit the Parmesan or use a dairy-free alternative.
Serving Suggestions: Serve as-is for a low-carb meal, or over rice, quinoa, or cauliflower rice. Pairs well with garlic bread or a simple green salad.
Make-Ahead: Prep vegetables up to a day in advance. Store sliced zucchini, chopped onion, and minced garlic separately in the refrigerator until ready to cook.