Ground Turkey and Zucchini Skillet
A quick, healthy one-pan dish combining ground turkey and zucchini with savory spices for a family-friendly meal.
Ingredients
Main Ingredients
- 1 pound ground turkey Lean protein option.
- 2 medium zucchinis Fresh, sliced.
- 1 tablespoon olive oil For cooking.
- 1/2 medium onion Peeled and chopped.
- 2 cloves garlic Peeled and minced.
Spices and Seasoning
- 1 teaspoon dried oregano For flavor.
- 1/2 teaspoon salt To enhance flavor.
- 1/4 teaspoon black pepper To taste.
- 1/4 teaspoon crushed red pepper flakes For a mild kick.
Finish and Serve
- 1/4 cup chicken broth To keep the dish moist.
- 1/4 cup grated Parmesan cheese For creaminess.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Peel and finely chop the onion.
- Sauté the chopped onion until soft and translucent, about 3-4 minutes.
- Peel and mince the garlic cloves.
- Add the minced garlic to the skillet and cook for another 30 seconds.
Cooking
- Crumble the ground turkey into the skillet, breaking it up with a spoon.
- Cook for 6-8 minutes, stirring occasionally until fully browned and no longer pink.
- Wash the zucchinis, cut them in half lengthwise, then slice into half-moon shapes.
- Add the sliced zucchini to the skillet with the turkey mixture.
- Cook for 4-5 minutes, until zucchini starts to soften.
- Sprinkle the oregano, salt, black pepper, and crushed red pepper flakes over the mixture.
- Pour the chicken broth into the skillet, stirring to combine.
- Reduce heat to low and simmer for 3-4 minutes.
- Once zucchini is tender, sprinkle the grated Parmesan cheese over the skillet.
- Stir the cheese into the mixture until it melts.
- Taste and adjust seasoning if desired.
Serving
- Serve immediately, garnishing with extra Parmesan if desired.
Notes
Use fresh zucchini for best results. Feel free to add other veggies or adjust spices to taste. Leftovers can be stored in the fridge for 3-4 days or frozen for up to three months.