Ground Turkey Zucchini Skillet (Print Version)
Sautéed ground turkey and zucchini blend with herbs for a savory, quick, and satisfying one-pan meal.
# What You'll Need:
→ Main
01 -
1 pound ground turkey
02 -
2 medium zucchini, trimmed and sliced into 1/4-inch half moons
→ Vegetables and Aromatics
03 -
1/2 medium yellow onion, finely chopped
04 -
2 cloves garlic, minced
→ Oils and Liquids
05 -
2 tablespoons olive oil
06 -
1/2 cup low-sodium chicken broth
→ Seasonings
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon freshly ground black pepper
10 -
1/4 teaspoon crushed red pepper flakes
→ For Serving
11 -
1/4 cup grated Parmesan cheese
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat.
02 -
Add finely chopped onion to the skillet and sauté until soft and translucent, about 3 to 4 minutes.
03 -
Add minced garlic to the skillet and cook for 30 seconds, stirring to prevent burning.
04 -
Add ground turkey to the skillet. Break apart with a spoon and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
05 -
While turkey is cooking, wash, trim, and cut zucchini in half lengthwise, then slice into 1/4-inch half moons.
06 -
Add sliced zucchini to the skillet, stirring to combine. Cook for 4 to 5 minutes, allowing zucchini to soften yet maintain some firmness.
07 -
Sprinkle dried oregano, salt, black pepper, and crushed red pepper flakes over the mixture. Stir thoroughly to marry flavors.
08 -
Pour chicken broth into the skillet, stirring to combine. Reduce heat to low and simmer for 3 to 4 minutes, allowing flavors to blend and liquid to reduce slightly.
09 -
Sprinkle grated Parmesan cheese over the skillet. Stir until cheese melts and evenly coats the turkey and zucchini.
10 -
Taste and adjust seasoning with additional salt, black pepper, or crushed red pepper flakes as needed. Serve immediately, garnished with extra Parmesan if desired.
# Additional Notes:
01 -
For meal prep, store the cooled dish in an airtight container and refrigerate up to 3 days, or freeze for longer storage. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop.
02 -
For added richness, serve the turkey and zucchini mixture over cooked rice, quinoa, or as a filling in a tortilla wrap.