Ground Turkey and Zucchini Skillet
A quick, healthy, and flavorful one-pan meal featuring ground turkey and zucchini, perfect for busy nights.
Ingredients
Main Ingredients
- 1 pound ground turkey Use lean ground turkey for a healthier meal.
- 2 medium zucchinis Trim ends and cut into half-moons.
- 1 tablespoon olive oil For cooking the turkey and vegetables.
- 1/2 medium onion Chop finely.
- 2 cloves garlic Mince finely.
- 1 teaspoon dried oregano For seasoning.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 1/4 teaspoon crushed red pepper flakes For a bit of heat.
- 1/4 cup chicken broth Add moisture and flavor.
- 1/4 cup grated Parmesan cheese For richness and flavor.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Peel and finely chop the onion.
- Add the chopped onion to the skillet and sauté for 3 to 4 minutes until soft and translucent.
- Peel and mince the garlic, then add it to the skillet and cook for 30 seconds until fragrant.
Cooking
- Add the ground turkey to the skillet, crumbling it as it cooks. Stir occasionally for 6 to 8 minutes until browned and cooked through.
- Wash the zucchinis, trim the ends, and cut each into half-moon shapes about 1/4 inch thick.
- Once the turkey is browned, add the sliced zucchini to the skillet. Cook for 4 to 5 minutes until they start to soften but retain some firmness.
- Sprinkle in the oregano, salt, black pepper, and crushed red pepper flakes, mixing well.
- Pour in the chicken broth, stir to combine, and reduce heat to a simmer for 3 to 4 minutes.
- When the zucchini is tender, add the grated Parmesan cheese and stir until melted and evenly coated.
- Taste and adjust seasoning if necessary, then serve immediately.
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Notes
Serve directly from the skillet or portion onto plates. Pairs well with a green salad, quinoa, or brown rice. Garnish with extra Parmesan if desired. Consider adding lemon juice for a refreshing note.