Turkey Zucchini Skillet – A Fresh, Flavorful One-Pan Dinner

This Turkey Zucchini Skillet is a quick, colorful meal that tastes like summer in a pan. It’s the kind of weeknight dinner that doesn’t ask for much—just a handful of simple ingredients and about 30 minutes. The flavors are bright and savory, the textures are satisfying, and cleanup is easy.

Whether you’re cooking for one or feeding the family, this dish checks all the boxes. It’s wholesome, flexible, and just as good for lunch the next day.

Turkey Zucchini Skillet - A Fresh, Flavorful One-Pan Dinner

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 1 pound ground turkey (93% lean is a good balance)
• 2 medium zucchini, halved lengthwise and sliced into half-moons
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced (optional, for color and sweetness)
• 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon tomato paste
• 1/4 cup low-sodium chicken broth (or water)
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley or basil, chopped
• Grated Parmesan or crumbled feta, for serving (optional)

Instructions

 

• Warm the pan: Heat 1 tablespoon olive oil in a large skillet over medium-high. When it shimmers, add the ground turkey.
• Brown the turkey: Break it up with a spatula and cook until no longer pink, about 5–6 minutes. Season with a pinch of salt and pepper. Transfer to a plate and set aside.
• Sauté the aromatics: Add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and bell pepper. Cook 3–4 minutes until softened.
• Add garlic and spices: Stir in garlic, smoked paprika, Italian seasoning, and red pepper flakes. Cook 30 seconds until fragrant.
• Cook the zucchini: Add the zucchini and 1 teaspoon salt. Spread into an even layer and let it sit for 1–2 minutes to get light color. Stir and cook another 3–4 minutes until just tender.
• Build the sauce: Push veggies to the edges. Add tomato paste to the center and toast for 30 seconds. Stir in chicken broth to loosen browned bits on the bottom of the pan.
• Bring it together: Return the turkey to the skillet. Add cherry tomatoes. Stir to combine and let simmer 2–3 minutes so flavors meld.
• Finish and season: Turn off the heat. Stir in lemon juice and fresh herbs. Taste and adjust salt, pepper, or lemon as needed.
• Serve: Sprinkle with Parmesan or feta if you like. Spoon over rice, quinoa, couscous, or enjoy on its own.

What Makes This Recipe So Good

• One-pan convenience: Everything cooks in the same skillet, so cleanup stays low and weeknights stay calm.
• Fresh, bright flavors: Zucchini, tomatoes, garlic, and herbs keep the dish light while ground turkey adds heartiness.
• Balanced and satisfying: Protein, fiber, and healthy fats come together without feeling heavy.
• Easy to customize: Swap in different veggies, herbs, or grains based on what you have.
• Meal-prep friendly: Holds up well for lunches and reheats without getting mushy when handled right.

What You’ll Need

• 1 pound ground turkey (93% lean is a good balance)
• 2 medium zucchini, halved lengthwise and sliced into half-moons
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced (optional, for color and sweetness)
• 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon tomato paste
• 1/4 cup low-sodium chicken broth (or water)
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley or basil, chopped
• Grated Parmesan or crumbled feta, for serving (optional)

How to Make It

1. Warm the pan: Heat 1 tablespoon olive oil in a large skillet over medium-high. When it shimmers, add the ground turkey.
2. Brown the turkey: Break it up with a spatula and cook until no longer pink, about 5–6 minutes.

   Season with a pinch of salt and pepper. Transfer to a plate and set aside.

3. Sauté the aromatics: Add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and bell pepper.

   Cook 3–4 minutes until softened.

4. Add garlic and spices: Stir in garlic, smoked paprika, Italian seasoning, and red pepper flakes. Cook 30 seconds until fragrant.
5. Cook the zucchini: Add the zucchini and 1 teaspoon salt. Spread into an even layer and let it sit for 1–2 minutes to get light color.

   Stir and cook another 3–4 minutes until just tender.

6. Build the sauce: Push veggies to the edges. Add tomato paste to the center and toast for 30 seconds. Stir in chicken broth to loosen browned bits on the bottom of the pan.
7. Bring it together: Return the turkey to the skillet.

   Add cherry tomatoes. Stir to combine and let simmer 2–3 minutes so flavors meld.

8. Finish and season: Turn off the heat. Stir in lemon juice and fresh herbs.

   Taste and adjust salt, pepper, or lemon as needed.

9. Serve: Sprinkle with Parmesan or feta if you like. Spoon over rice, quinoa, couscous, or enjoy on its own.

Storage Instructions

• Refrigerate: Cool completely. Store in an airtight container for up to 4 days.
• Freeze: For best texture, freeze without the zucchini and add fresh when reheating.

  If freezing the full dish, use within 2 months.

• Reheat: Warm in a skillet over medium heat with a splash of water or broth, 4–5 minutes. Or microwave in 60–90 second bursts, stirring between intervals.
• Prevent sogginess: Reheat just until hot. Overheating can make zucchini mushy.

Benefits of This Recipe

• Nutrient-dense: Turkey gives lean protein, zucchini adds fiber and potassium, and tomatoes bring antioxidants.
• Light but filling: You get volume from veggies and enough protein to keep you satisfied.
• Budget-friendly: Everyday ingredients, minimal prep, and a short cook time.
• Great for macros: Easy to log and adjust by adding or reducing starches and cheese.
• Gluten-free as written: Just choose a GF side if serving with grains.

What Not to Do

• Don’t crowd the pan. Overloading the skillet traps steam and turns zucchini soggy.

  Use a large pan or cook in batches.

• Don’t skip seasoning layers. Salt the turkey and veggies as you go so the flavor builds.
• Don’t overcook the zucchini. Pull it off while it’s still slightly firm; it will continue to soften from residual heat.
• Don’t forget acidity. The lemon juice brightens everything. Without it, the dish can taste flat.
• Don’t ignore fond. Those browned bits on the pan are flavor. Deglaze with broth and scrape them up.

Variations You Can Try

• Tex-Mex style: Swap Italian seasoning for cumin and chili powder.

  Add corn and black beans, finish with cheddar and cilantro.

• Greek-inspired: Use oregano and dill. Add olives and a sprinkle of feta with lemon zest.
• Creamy finish: Stir in 2–3 tablespoons light cream cheese or Greek yogurt off heat for a silky sauce.
• Extra veggies: Mushrooms, spinach, or chopped kale fit right in. Add sturdier veggies earlier, tender greens at the end.
• Spicy kick: Use hot paprika, add diced jalapeño with the onion, or finish with Calabrian chili paste.
• Low-carb bowls: Serve over cauliflower rice or shredded cabbage sautéed with a little garlic.
• Hearty grains: Pair with farro, brown rice, or quinoa for a more filling meal.

FAQ

Can I use ground chicken instead of turkey?

Yes.

Ground chicken works the same way. Choose a blend with a bit of fat for the best texture, and keep the cooking time similar.

How do I keep the zucchini from getting watery?

Use high heat, don’t overcrowd the pan, and don’t salt too early. Let the zucchini get some contact with the skillet before stirring.

If excess moisture builds, simmer uncovered for a minute to evaporate.

What can I use instead of tomato paste?

You can reduce 1/2 cup crushed tomatoes until thick, or use a bit of marinara. The tomato paste adds depth, so if you skip it, add a pinch of sugar or a splash of balsamic to balance acidity.

Is this recipe dairy-free?

Yes, as long as you skip the cheese garnish. The base is naturally dairy-free.

Can I make it ahead?

Absolutely.

Cook the turkey and veggies, cool, and store them separately if you want the best texture. Combine and reheat with a splash of broth before serving.

What skillet should I use?

A large, heavy skillet works best—cast iron or stainless steel. You want plenty of surface area to brown the turkey and sear the zucchini.

How can I add more protein?

Increase the turkey to 1.25–1.5 pounds, or stir in a can of white beans.

You can also top each serving with a fried or poached egg.

Final Thoughts

This Turkey Zucchini Skillet is simple, bright, and dependable. It uses everyday ingredients, but the flavors feel fresh and intentional. Keep the heat high, season as you go, and finish with lemon and herbs—that’s the magic.

Make it once, and you’ll keep it in your weeknight rotation. It’s the kind of meal that makes healthy cooking feel easy.