Ingredients
1 lb lean ground turkey (93% lean)
2 medium zucchinis, sliced into half-moons
1 small yellow onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp red pepper flakes (optional)
2 tbsp olive oil
Salt and black pepper to taste
1/4 cup shredded parmesan or mozzarella cheese (optional)
Fresh parsley for garnish
Instructions
Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, sautéing for 3-4 minutes until the onion is translucent.
Step 2: Add the ground turkey to the skillet. Use a wooden spoon to break up the meat into small crumbles. Cook until the turkey is browned and no longer pink, approximately 5-7 minutes.
Step 3: Stir in the minced garlic, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 1 minute until the spices are fragrant.
Step 4: Add the sliced zucchini half-moons to the ground turkey and zucchini skillet. Stir well to combine and coat the zucchini in the pan juices and spices.
Step 5: Cover the skillet with a lid and cook for 4-5 minutes, or until the zucchini reaches your desired level of tenderness. Avoid overcooking to prevent mushiness.
Step 6: Remove the lid, sprinkle with cheese if using, and garnish with fresh parsley. Serve your ground turkey and zucchini skillet immediately while hot.
Notes
For a bit of extra tang, squeeze a fresh lemon wedge over the skillet just before serving. If meal prepping, ensure the zucchini remains slightly firm so it doesn’t get soggy during reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
Keywords: ground turkey and zucchini skillet, low carb dinner, keto skillet, healthy turkey recipes, one pan meal
