Dinner

Ground Turkey and Zucchini Skillet Recipe

Bylina moretti December 17, 2025December 17, 2025

Introduction

This Ground Turkey and Zucchini Skillet is a quick and flavorful meal perfect for busy weeknights. Combining lean protein and fresh vegetables, it’s a wholesome dish that’s both satisfying and easy to prepare.

This image shows a skillet filled with a cooked mixture of ground meat and melted orange cheese, topped with sliced green zucchini rounds. The ground meat has a soft, crumbly texture, mixed evenly throughout the dish in a light brown color with some reddish meat sauce visible. The zucchini slices are scattered on top, displaying different shades of green with moist, slightly cooked flesh and dark green skins. Fresh green parsley leaves are sprinkled lightly over the dish for contrast. The skillet is placed on a white marbled surface, making the colors of the food stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground turkey
2 medium zucchinis
1 tablespoon olive oil
1/2 medium onion
2 cloves garlic
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

Step 1: Heat the olive oil in a large skillet over medium heat.
Step 2: Peel and finely chop the onion, then add it to the skillet. Sauté until soft and translucent, about 3-4 minutes.
Step 3: Peel and mince the garlic cloves. Add them to the skillet and cook for an additional 30 seconds until fragrant.
Step 4: Crumble the ground turkey into the skillet, breaking it up with a spoon as it cooks. Cook for 6-8 minutes, stirring occasionally, until fully browned and no longer pink.
Step 5: While the turkey cooks, wash the zucchinis. Trim the ends and cut each zucchini in half lengthwise, then slice into 1/4-inch thick half-moons.
Step 6: Add the sliced zucchini to the skillet with the cooked turkey. Stir and cook for 4-5 minutes until the zucchini begins to soften but remains slightly firm.
Step 7: Sprinkle dried oregano, salt, black pepper, and crushed red pepper flakes over the skillet mixture.
Step 8: Pour the chicken broth into the skillet and stir to combine. Reduce heat to low and simmer for 3-4 minutes to let flavors meld and broth reduce slightly.
Step 9: Sprinkle grated Parmesan cheese over the skillet. Stir until the cheese melts and coats the mixture evenly.
Step 10: Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan if desired.

Tips & Variations

For an extra touch of freshness, add chopped fresh basil or parsley just before serving.
Swap grated Parmesan for Pecorino Romano for a sharper flavor.
Use ground chicken or turkey sausage as an alternative to ground turkey for variation in flavor.
If you prefer a milder dish, omit the crushed red pepper flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave until warmed through. Avoid overcooking when reheating to keep the zucchini tender but not mushy.