It started with a fridge clean-out on a Tuesday night. Two zucchinis looking a little too soft and a pack of ground turkey I meant to freeze. I tossed them into a skillet with onion, garlic, and a splash of broth — and just like that, dinner became a surprise favorite. The kind you make once and crave again next week. This turkey and zucchini skillet is weeknight magic.
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Why You’ll Love This Ground Turkey and Zucchini Skillet
This Ground Turkey and Zucchini Skillet (One-Pan Dinner in 35 Minutes) checks all the boxes. It’s quick (just 35 minutes), super beginner-friendly, and uses ingredients you probably already have.
Even better, Ground Turkey and Zucchini Skillet (One-Pan Dinner in 35 Minutes) is a healthy, low-carb dinner that still feels cozy and satisfying. The turkey gets perfectly browned and seasoned, while the zucchini soaks up all the good flavors without turning mushy.
You can meal prep it for the week, freeze it for later, or toss it into tortillas on the fly. It’s that flexible. And with just one pan to wash, cleanup feels like a win too.
Ingredients You’ll Need
Ground Turkey
Lean, mild, and fast to cook. Ground turkey is the main protein here and it’s great at picking up flavor. It browns beautifully and makes the whole dish feel hearty without being heavy.
Zucchini
Zucchini brings that juicy, fresh bite. It cooks quickly and adds just enough moisture to keep everything balanced. You’ll want it tender but not soggy — it’s all about timing.
Aromatics & Seasonings
Chopped onion and garlic start the flavor base. Add dried oregano for a savory herb note, salt and black pepper for balance, and crushed red pepper flakes if you want a little kick.
Parmesan & Broth
Chicken broth helps everything simmer into a cohesive, savory mix. A sprinkle of grated Parmesan at the end adds a creamy finish and ties all the flavors together.
How to Make Ground Turkey and Zucchini Skillet
Step 1 – Sauté onion and garlic until fragrant
Start by heating olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 to 4 minutes. You want it soft and slightly golden. Then, toss in the minced garlic and stir for 30 seconds. Your kitchen will smell amazing already.
Step 2 – Brown the turkey until fully cooked
Next, crumble in the ground turkey. Stir it around and break it up as it cooks. It should take about 6 to 8 minutes. Once the turkey is browned with no pink left, you’re ready to move on.
Step 3 – Add zucchini and cook until just tender
Wash, trim, and slice your zucchinis into half-moons. Add them to the skillet and cook for 4 to 5 minutes. Stir gently — you want them soft with a slight bite, not mushy.
Step 4 – Season, pour in broth, and simmer briefly
Now it’s time to season. Add oregano, salt, black pepper, and a pinch of red pepper flakes. Pour in the chicken broth and stir. Let it simmer on low for about 3 to 4 minutes. This lets the flavors really come together.
Step 5 – Finish with Parmesan and adjust to taste
Sprinkle in the Parmesan and stir until it melts into the skillet. Taste and tweak the seasoning if needed. You can add more cheese or a squeeze of lemon for a bright twist. Serve it hot and enjoy.
Tips for the Best Texture and Flavor
Don’t overcook the zucchini — that’s the key to keeping this dish light and texturally satisfying. You want each piece to hold its shape and offer just a bit of bite, not turn into mush. If you love a firmer or slightly caramelized texture, try sautéing the zucchini separately in a hot pan before stirring it into the skillet. It adds a delicious golden edge and prevents excess moisture from watering down the dish.
Always go for freshly grated Parmesan if possible. It melts more evenly and gives the sauce a richer, nuttier flavor than pre-grated varieties, which often include anti-caking agents that don’t melt well.
For a fun twist, swap out the chicken broth with a splash of dry white wine or even vegetable broth. Both bring a different depth. And finally, don’t skip the lemon juice. Just a small squeeze at the end brightens everything up and ties the flavors together.
Serving Suggestions
You can serve this turkey and zucchini skillet in so many ways. Spoon it over white rice or fluffy quinoa for a comforting bowl.
If you’re going low-carb, cauliflower rice is a great choice. It soaks up all the savory juices without adding many calories.
Want to turn it handheld? Wrap it in warm tortillas and top with a dollop of sour cream or a dash of hot sauce. A light salad on the side, like mixed greens with lemon vinaigrette, adds a fresh, cool balance.
Storage and Meal Prep Tips
This turkey and zucchini skillet keeps well, making it perfect for meal prep or freezer-friendly dinners. Once it cools, pack any leftovers into airtight containers and refrigerate for up to 3 days. vThe flavors actually deepen a bit over time, making your next-day lunch or dinner just as tasty—maybe even better.
If you’re planning to freeze it, let the skillet cool completely first. Then place portions into freezer-safe containers or zip-top bags, squeezing out as much air as possible before sealing. This helps prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the fridge, then reheat gently on the stove or in the microwave until warmed through.
To make weeknight cooking even easier, you can chop the onion and zucchini ahead of time and store them in the fridge. Having those veggies prepped means less stress when you’re short on time.
Ground Turkey and Zucchini Skillet Recipe Card
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Ground Turkey and Zucchini Skillet (One-Pan Dinner in 35 Minutes)
- Total Time: 35 mins
Description
Quick, healthy, and full of flavor — this ground turkey and zucchini skillet is a one-pan dinner made in 35 minutes. Perfect for busy weeknights, low-carb eating, or simple meal prep.
Ingredients
1 pound ground turkey
2 medium zucchinis
1 tablespoon olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
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
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and sauté for 3-4 minutes until soft and translucent.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add ground turkey, crumbling with a spoon, and cook for 6-8 minutes until browned and fully cooked.
5. Wash, trim, and halve zucchinis lengthwise, then slice into 1/4-inch half-moons.
6. Add zucchini to the skillet and cook for 4-5 minutes until softened but still firm.
7. Season with oregano, salt, black pepper, and red pepper flakes.
8. Pour in chicken broth and stir to combine.
9. Simmer on low heat for 3-4 minutes to meld flavors.
10. Sprinkle Parmesan cheese and stir until melted and well mixed.
11. Adjust seasoning to taste and serve immediately. Optional: garnish with extra Parmesan.
Notes
Zucchini releases water — don’t add too much broth.
Sauté zucchini separately for firmer texture.
Swap chicken broth for veggie broth or white wine for a twist.
Use freshly grated Parmesan for better melt.
A squeeze of lemon juice adds a fresh finish.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner Recipes
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
Explore Similar Recipes
Looking for more one-pan dinner ideas? You might love this Creamy Mediterranean chicken with zucchini or our Easy creamy cheese chicken skillet.
If you’re in the mood for something cozy and slow-cooked, check out this Chicken and potatoes in the crockpot.
Or for something quick and colorful, try our Chicken and shrimp stir-fry with fresh vegetables.
FAQs About Ground Turkey and Zucchini Skillet
Is it better to roast or pan fry zucchini?
Both are great, but for this skillet, pan-frying works best. It’s quicker and keeps the zucchini slightly crisp while soaking up the flavors from the turkey and broth.
How long to skillet ground turkey?
It usually takes 6 to 8 minutes. Make sure there’s no pink left and the meat is crumbled and browned.
Do you salt zucchini before or after cooking?
Add salt while cooking in the skillet. Zucchini releases water as it cooks, so salting too early can make it soggy.
How to store roasted zucchini?
Let it cool completely, then store it in an airtight container in the fridge. Use within 3 days for best texture.
Final Thoughts
This turkey and zucchini skillet is a lifesaver for busy nights. It’s healthy, satisfying, and super flexible. You can dress it up, meal prep it, or enjoy it straight from the pan with a spoon (no judgment). With just a few simple steps and pantry ingredients, it’s the kind of recipe that quickly becomes a regular in your kitchen.
P.S. Want more quick dinner ideas? Follow along on Pinterest or see what we’re cooking over on Instagram.