Ground Turkey and Zucchini Skillet

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This ground turkey and zucchini skillet is the kind of dinner that shows up, does the job, and leaves you feeling like a culinary wizard without breaking a sweat. It hits savory, a little cheesy, a little spicy if you want, and it cleans up fast. If you want another one pan winner with bold flavors, check out Cajun Sausage and Rice Skillet for some inspiration.

Why This Recipe is Awesome

Why is this recipe awesome? Short answer: it works. Long answer: it is fast, flexible, and forgiving. You toss a few things in a skillet, stir, simmer, and boom dinner. No elaborate prep. No mysterious ingredients. Just solid, tasty food.

It is practically idiot proof. Seriously, even I did not mess it up the first time I tried it. The zucchini keeps things light and fresh while the Parmesan brings that cozy, melt-in-your-mouth vibe. Want to make it spicier or milder? Go for it. Want to add a splash of lemon or some fresh herbs? Do it. The skillet plays well with improvisation.

Also, this is a sneaky way to get veggies into the meal without making anyone grumble. FYI, if you love cheesy baked dinners, you might enjoy a similar comfort mood in Cheesy Ground Beef and Rice Casserole 2.

Ingredients You’ll Need

• 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

Yes that is it. Simple pantry-friendly stuff. If your onion is crying on the counter, let it get it out now.

Step-by-Step Instructions

1. Heat the olive oil in a large skillet over medium heat. Get the pan warm before anything hits it.
2. Peel and finely chop the onion. Small pieces, please. They cook faster and nobody gets surprised crunchy bites.
3. Add the chopped onion to the skillet and sauté until it becomes soft and translucent, about 3-4 minutes. Stir so it does not brown too much.
4. Peel and mince the garlic cloves. Keep it fine so it disperses flavor quickly.
5. Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Garlic cooks fast so watch it closely.
6. Crumble the ground turkey into the skillet, breaking it up with a spoon as it cooks. Spread it so it gets contact with the pan.
7. Cook the ground turkey for 6-8 minutes, stirring occasionally, until it is fully browned and no longer pink. No pink, no guessing.
8. While the turkey is cooking, wash the zucchinis. Quick rinse and pat dry.
9. Trim the ends of the zucchinis and cut them in half lengthwise. Keep your fingers out of the blade zone.
10. Slice each half of zucchini into half-moon shapes about 1/4 inch thick. Uniform slices help them cook evenly.
11. Add the sliced zucchini to the skillet with the ground turkey mixture. Scatter them so they touch the meat.
12. Stir the zucchini into the meat and cook for 4-5 minutes, until the zucchini starts to soften but still retains some firmness. You want tender crisp, not mush.
13. Sprinkle the dried oregano, salt, black pepper, and crushed red pepper flakes over the skillet mixture. Season now, taste later.
14. Pour the chicken broth into the skillet, stirring everything to combine. The broth adds moisture and helps flavor mingle.
15. Reduce the heat to low and simmer for 3-4 minutes, allowing the flavors to meld together. Let it be gentle bubbles, not a rage boil.
16. Once the zucchini is tender and the broth has reduced slightly, sprinkle the grated Parmesan cheese over the skillet. Cheese time.
17. Stir the cheese into the mixture until it melts and coats the turkey and zucchini evenly. That cheesy coating? Yes please.
18. Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes if desired. Personalize it.
19. Serve the dish immediately, garnishing with extra Parmesan if desired. Eat while still warm and smug.

Common Mistakes to Avoid

• Overcrowding the pan. If you shove everything in at once the turkey steams instead of browns. Brown meat = flavor.
• Cooking zucchini until it becomes sad and mushy. Aim for tender crisp. You want some texture.
• Forgetting to taste before serving. Salt is a tiny thing that makes a huge difference.
• Using low heat for browning. Medium heat gives good color and flavor. Don’t be afraid of a little sizzle.
• Ignoring the garlic. Add it at the right time or it burns and gets bitter. Timing matters.
• Skipping the broth. It loosens the skillet and helps the flavors marry. Dry skillet dinners can get lonely and bland.

Alternatives & Substitutions

Want to switch things up? No problem. Ground chicken or lean ground beef work fine if you do not have turkey. If you love a cheesier finish, stir in a handful of shredded mozzarella at the end. Not a fan of Parmesan? Swap for Pecorino or a sharp cheddar for a different vibe.

No chicken broth on hand? Use vegetable broth or even a splash of white wine for a slightly fancier note. Want more veggies? Throw in halved cherry tomatoes for color or sliced bell pepper for crunch. If you prefer a heartier meal, serve the skillet over rice or pasta.

If you like casserole-style comfort, try pairing the skillet idea with something like Cheesy Ground Beef and Rice Casserole for a different meal plan. IMO, experimenting with swaps is half the fun.

FAQ (Frequently Asked Questions)

Q Why use ground turkey instead of ground beef?
A Leaner protein keeps this meal lighter and lets the zucchini shine. Want richer flavor? Use beef. Your call.

Q Can I make this ahead of time and reheat it?
A Sure. It reheats well in a skillet or microwave. The zucchini softens a bit more on day two but still tastes great.

Q Is this gluten free?
A Yes if you use gluten free broth. The rest of the ingredients are naturally gluten free.

Q Can I add pasta or rice directly to the skillet?
A You can, but adjust the broth and timing. Rice needs more liquid and time. Pasta would need separate cooking unless you want to transform this into a saucier one pot meal.

Q How spicy is it? Can I skip the red pepper flakes?
A The 1/4 teaspoon gives a mild kick. Skip them if your household votes no spice. Add more if you like danger.

Q My zucchini turned watery. What happened?
A Likely overcooked or sliced too thin. Next time slice a bit thicker and cook just until tender.

Q Can I double the recipe?
A Totally. Use a large skillet or two pans so everything has space to brown.

Final Thoughts

You just made a dinner that feels thoughtful but did not steal your evening. That is a win. This skillet is great for busy weeknights, lazy Sundays, or whenever you want something comforting without fuss. Keep an eye on the zucchini so it stays tender crisp, and do not be shy with the Parmesan. Little things add big flavor.

Now go impress someone or at least yourself with this tasty, quick skillet. You earned that moment of kitchen pride.

Conclusion

If you want to peek at another take on this type of skillet dinner for more ideas, check out this helpful recipe called Easy Ground Turkey and Zucchini Skillet – The Whole Cook.

Ground Turkey and Zucchini Skillet

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A quick and easy one-pan dinner featuring ground turkey and zucchini, delivering savory flavors with a hint of cheese. Perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Peel and finely chop the onion.
3. Add the chopped onion to the skillet and sauté until it becomes soft and translucent, about 3-4 minutes.
4. Peel and mince the garlic cloves and add to the skillet, cooking for another 30 seconds until fragrant.
5. Crumble the ground turkey into the skillet, breaking it up with a spoon as it cooks. Cook for 6-8 minutes until fully browned.
6. While cooking turkey, wash and slice the zucchinis into half-moon shapes.
7. Add the zucchini to the skillet and cook for 4-5 minutes until tender crisp.
8. Sprinkle the dried oregano, salt, black pepper, and crushed red pepper over the skillet mixture.
9. Pour the chicken broth into the skillet and stir to combine.
10. Reduce heat to low and simmer for 3-4 minutes.
11. Sprinkle the grated Parmesan cheese over the mixture and stir until melted and combined.
12. Taste and adjust seasoning if needed, then serve immediately with extra Parmesan if desired.

Notes

Feel free to substitute ground chicken or lean ground beef for the turkey, and adjust the spices to your liking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg

Keywords: ground turkey, zucchini, skillet dinner, quick meals, one-pan recipes, easy dinner