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35 min
|
easy
|
high-protein,
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly
This healthy ground turkey and zucchini skillet is a fresh, colorful one-pan dinner that comes together fast on busy weeknights.
Lean ground turkey, tender zucchini, and sweet bell pepper simmer with warm spices for a cozy, chili-style flavor.
A splash of chicken broth and lime keeps everything juicy and bright, while cilantro adds a fresh, herby finish.
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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.
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.
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 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.
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.
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.
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.
| Energy | 317 | kcal |
|---|---|---|
| Protein | 33 | g |
| Total Fat | 16 | g |
| Carbohydrates | 11 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This colorful turkey and zucchini skillet shines with a side of avocado, a dollop of Greek yogurt, and warm tortillas.
For a fun twist, add black beans and corn, then top with crumbled queso fresco for a Tex-Mex style dinner.
These sides complement the meal beautifully.
Post your review and pictures below! ⬇︎ Thanks for your review!
Lynne Meadows, Jackson, MS: Delicious! Next time I might try using ground chicken instead of turkey and adding a little more zucchini... or maybe not as it was good just the way it was. Definitely a winner!
: Glad it was a winner, Lynne!
Nicole, North Vancouver, Canada: Made this skillet alot the last few months, also swap in yellow squash or mushrooms for the zucchini. No other ground turkey mix tastes as good as this recipe.
: So glad it’s been in your regular rotation, Nicole! Yellow squash or mushrooms are great swaps.
dailylifexo, Irving, TX: Our family really likes this recipe.. We do however use chicken broth instead of water and add a little extra zucchini for the pepper. Cook it in a big skillet and let it simmer a few mins. It is a nice hearty bold meal.
: Glad it worked well with your tweaks!
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.
: Happy it hit the sweet spot, Donald!
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.
: Love hearing this, Dawn!
Please post your feedback and pictures here. We’d love to hear from you!
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