Ground Turkey With Zucchini Recipe
Ground Turkey With Zucchini is a quick, healthy skillet meal made with lean ground turkey, tender sautéed zucchini, garlic, onions, and warm pantry spices. It’s ready in about 25 minutes, packed with protein, and perfect for busy weeknights, meal prep, or a light, satisfying dinner.
Some nights you want something comforting—but not heavy.
This ground turkey with zucchini is my go-to when the fridge looks “mostly empty,” yet I still want a real dinner that tastes fresh.
It’s savory, juicy, and loaded with veggies, and everything cooks in one pan with minimal cleanup. Simple, reliable, and honestly… kind of addictive.
Why you will Love This Recipe
- It’s a one-pan dinner, so cleanup stays easy.
- High-protein but still light, thanks to zucchini doing its magic.
- Super flexible: serve it in bowls, tacos, wraps, or over rice/cauli-rice.
- Great for meal prep—reheats without getting weird or dry.
- Uses everyday ingredients and comes together fast on busy nights.
Ground Turkey With Zucchini Recipe
Ingredients
- 1 lb 450 g lean ground turkey
- 2 medium zucchini diced (or half-moons)
- 1 small onion finely chopped
- 3 –4 garlic cloves minced
- 2 tbsp olive oil divided
- 1 tsp paprika
- 1 tsp Italian seasoning or oregano
- 1/2 tsp chili flakes optional
- Salt and black pepper to taste
- 2 tbsp tomato paste optional, for richer flavor
- 2 –3 tbsp water or chicken broth as needed
- 1 –2 tbsp lemon juice optional, for finishing
- 2 tbsp chopped parsley or basil optional
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the chopped onion. Sauté for 2–3 minutes until soft, then add garlic and cook 30 seconds until fragrant.
- Add the ground turkey to the pan. Break it up with a spoon and cook 6–8 minutes until browned and cooked through. Season with salt, pepper, paprika, Italian seasoning, and chili flakes (if using).
- If using tomato paste, stir it in and cook for 1 minute to deepen the flavor. Add a splash of water or broth if the pan feels dry.
- In a separate corner of the skillet (or briefly push turkey to one side), add the remaining 1 tablespoon olive oil and toss in the zucchini. Cook 4–6 minutes, stirring often, until zucchini is tender but not mushy.
- Mix everything together, taste, and adjust salt/pepper. Turn off heat and finish with lemon juice and fresh herbs if you like. Serve warm.
Nabeela’s Pro tips..
- Don’t overcook the zucchini: keep it slightly firm so it stays fresh and doesn’t turn watery.
- Brown the turkey properly: let it sit untouched for a minute or two before stirring—more browning = more flavor.
- Tomato paste trick: sautéing it for 60 seconds removes the raw taste and makes the whole dish taste “slow-cooked.”
- Deglaze for extra flavor: a small splash of broth (or even a tiny bit of soy sauce) lifts the browned bits from the pan.
- Finish bright: lemon juice (or a sprinkle of feta/parmesan) at the end makes the flavors pop.
FAQ
1) Can I make this recipe ahead of time?
Yes. Store in an airtight container for up to 3–4 days. Reheat gently on the stove or microwave.
2) Can I freeze ground turkey with zucchini?
You can, but zucchini softens after freezing. If you’re meal-prepping for the freezer, slightly undercook the zucchini or add it fresh when reheating.
3) What can I serve it with?
Rice, quinoa, pasta, cauliflower rice, lettuce wraps, tortillas, or even over a baked potato all work great.
4) Can I use ground chicken or beef instead of turkey?
Absolutely. Ground chicken works similarly. Beef will be richer—just drain excess fat if needed.
5) How do I keep it from getting watery?
Use medium-high heat for zucchini, don’t overcrowd the pan, and avoid covering while cooking (traps steam and releases more moisture).
If you tell me how you want to serve it (bowl, tacos, pasta, low-carb), I’ll tailor the spices and add-on options to match.
