Ground Turkey and Zucchini Skillet

Introduction

This quick skillet dinner is a weeknight hero that feels cozy and fresh at the same time. Ground turkey browns up fast and soaks in the soft garlic and onion, while zucchini adds a bright, tender bite that keeps the dish light. It’s an easy way to get a complete meal on the table in under 30 minutes without fuss. If you want the exact recipe on Cookaza for bookmarking, check out ground turkey and zucchini skillet for a printable version and tips.

Why This Recipe Is a Great Choice

This skillet brings pantry friendly ingredients together in a pan of warm, savory comfort that still feels vibrant. The turkey provides lean protein while the zucchini cooks down to a tender texture that soaks up the broth and seasonings. It’s a forgiving recipe that adapts well to what you have on hand, making it perfect for busy evenings or simple meal prep. The short ingredient list keeps the flavors clean so the Parmesan finish can shine. Serve it over rice, pasta, or a bed of greens for a quick weeknight winner. Save room for something sweet like our four layer lemon dessert if you’re hosting friends.

Flavor and Texture

The dish balances savory browned turkey with the gentle sweetness of sautéed onion and garlic, while oregano and red pepper flakes add an herby and slightly spicy backdrop. Zucchini contributes a moist, tender bite that still holds a little snap when sliced into half moons. A splash of chicken broth brings everything together into a saucy coating rather than a heavy stew. Finishing with grated Parmesan creates a silky, slightly salty finish that clings to each piece. The result is satisfying without feeling greasy, and every forkful has a mix of soft, meaty, and lightly crisp textures.

Ingredients

– 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

Step by Step 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.
5. Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
6. Crumble the ground turkey into the skillet, breaking it up with a spoon as it cooks.
7. Cook the ground turkey for 6-8 minutes, stirring occasionally, until it is fully browned and no longer pink.
8. While the turkey is cooking, wash the zucchinis.
9. Trim the ends of the zucchinis and cut them in half lengthwise.
10. Slice each half of zucchini into half-moon shapes about 1/4 inch thick.
11. Add the sliced zucchini to the skillet with the ground turkey mixture.
12. Stir the zucchini into the meat and cook for 4-5 minutes, until the zucchini starts to soften but still retains some firmness.
13. Sprinkle the dried oregano, salt, black pepper, and crushed red pepper flakes over the skillet mixture.
14. Pour the chicken broth into the skillet, stirring everything to combine.
15. Reduce the heat to low and simmer for 3-4 minutes, allowing the flavors to meld together.
16. Once the zucchini is tender and the broth has reduced slightly, sprinkle the grated Parmesan cheese over the skillet.
17. Stir the cheese into the mixture until it melts and coats the turkey and zucchini evenly.
18. Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes if desired.
19. Serve the dish immediately, garnishing with extra Parmesan if desired.

Tips for Best Results

Choose zucchinis that are firm with smooth skin to avoid watery results. Slice the zucchini uniformly so pieces cook evenly and retain a pleasant texture. Let the turkey brown well before adding zucchini to build deeper flavor through caramelization. If you prefer a saucier skillet, add another splash of chicken broth and simmer a little longer. For extra brightness, squeeze a bit of lemon over the finished dish just before serving.

Storage and Make Ahead

This skillet stores well in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat or microwave in short bursts to preserve texture. If you plan to meal prep, cook the zucchini slightly less than instructed so it does not become mushy when reheated. Freeze in portions for up to two months and thaw in the refrigerator before reheating.

Final Thought

Simple ingredients, quick technique, and a bright finish make this skillet a reliable weeknight option. It’s easy to scale up for more people or to turn into a meal prep staple for the week. With a few pantry items you likely already have, dinner becomes both healthy and delicious.

FAQ

Conclusion

For another simple skillet approach and serving ideas, see the Easy Ground Turkey and Zucchini Skillet on The Whole Cook.

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