Healthy Ground Turkey and Zucchini Skillet

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

How to Make Healthy Ground Turkey and Zucchini Skillet

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Prep the vegetables and aromatics

Dice the onion and red bell pepper, slice the zucchinis into half-moons, and mince the garlic and cilantro.
Keep the cilantro and lime separate for finishing, and group the remaining vegetables near the stove for easy cooking.
Brown the ground turkey

Heat the olive oil in a large skillet over medium-high heat until it shimmers but is not smoking.
Add the ground turkey, break it into crumbles with a spatula, and cook until no longer pink, about 5 minutes.

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Cook the onion and garlic

Push the turkey to one side of the skillet and add the diced onion to the empty side.
Cook the onion, stirring often, until it softens and turns translucent, 3 to 4 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
Add zucchini and bell pepper

Add the sliced zucchini and diced red bell pepper to the skillet and stir to combine with the turkey mixture.
Cook, stirring occasionally, until the vegetables start to soften but still keep some bite, about 5 minutes.
Season and bloom the spices

Sprinkle in the vegetable bouillon, smoked paprika, chili powder, cumin, oregano, salt, black pepper, and red pepper flakes.
Stir well so the spices coat the turkey and vegetables, and cook for 1 minute to bloom their flavors.

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Add broth and simmer

Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to medium and simmer gently until slightly thickened and the vegetables are tender, about 3 to 5 minutes.
Finish with cilantro and lime

Turn off the heat, stir in the chopped cilantro, and squeeze the lime juice over the skillet.
Taste and adjust salt, pepper, or red pepper flakes, then serve the turkey and zucchini mixture hot.

Tips

Use a wide skillet for better browning: A wide skillet gives the turkey more contact with the heat, so it browns instead of steaming. Crowded pans trap moisture and make the meat taste flat and a little rubbery.
Salt in layers: Lightly season the turkey as it cooks, then again after adding vegetables, for deeper, more balanced flavor. Waiting until the end can leave the center underseasoned even if the pan juices taste salty.
Adjust heat for the vegetables: If the zucchini starts to brown before it softens, lower the heat and stir more often. Gentler heat helps the centers turn tender without the outside getting mushy.
Control the spice level: For milder heat, cut the red pepper flakes in half and skip them when serving kids or spice-shy guests. For more kick, pass extra red pepper flakes or hot sauce at the table.
Make it a full meal: Serve the skillet over brown rice, quinoa, or cauliflower rice to catch the flavorful juices. You can also spoon it into warmed tortillas for fast, veggie-packed tacos.

Energy	317	kcal
Protein	33	g
Total Fat	16	g
Carbohydrates	11	g
Dietary Fiber	4	g

FAQ

How can I keep the zucchini from turning mushy?: Cut the zucchini into thicker half-moons and avoid stirring constantly, which can break it down faster. Cook over medium heat so the centers soften while the edges stay nicely tender-crisp.
Can I use frozen vegetables instead of fresh?: Yes, but add them straight from the freezer and cook off any extra moisture before adding the broth. The texture will be softer, but the skillet will still taste flavorful and comforting.
Can I make this ahead for meal prep?: Yes, this skillet keeps well in the fridge for up to four days in an airtight container. Reheat gently on the stove with a splash of broth or water to loosen the sauce.
How can I turn this into a low-carb dinner?: Serve the turkey and zucchini over cauliflower rice or sautéed shredded cabbage instead of grains or tortillas. Both options soak up the juices while keeping the meal lighter in carbs and very filling.

Reviews

Donald, Philadelphia: This skillet turned out so flavorful and light, and I loved how the lime and cilantro brightened everything at the end. Next time I’d slice the zucchini a bit thicker and cook it a minute less so it stays more tender crisp, plus I’d add a small splash more broth for extra sauciness. 😋🥒 — 4 ★

Eunice: Happy it hit that flavorful-but-light sweet spot, Donald! Thicker zucchini with a slightly shorter cook and a little extra broth for sauciness are great tweaks, and that lime-cilantro finish really makes it pop. 😋🥒
Dawn, Atlanta: This came out super flavorful for such a simple weeknight skillet. Browning the turkey first and then blooming the spices for a minute really made the smoked paprika and cumin pop. The zucchini stayed tender crisp as long as I didn’t over-stir and kept the cook time pretty tight before adding the broth. The little simmer with chicken broth pulled up all the browned bits and gave it a light sauce without feeling heavy. Finishing with fresh cilantro and lime totally brightened everything and made it taste way fresher than typical meal prep. — 5 ★

Eunice: Love hearing this, Dawn! Browning the turkey, blooming the spices, and keeping the zucchini cook time tight are exactly the moves that keep this skillet flavorful and fresh.