Ground Turkey Zucchini Skillet

This Ground Turkey and Zucchini Skillet brings together savory turkey and tender zucchini in one easy pan. Packed with herbs and a dusting of Parmesan, it is the kind of satisfying dinner I turn to when I want something cozy but light on my feet without spending hours in the kitchen.

This recipe is a weeknight go-to for me. I first whipped it up when my garden gave me a bumper crop of zucchini I love how the turkey soaks up the herby flavors and how the zucchini turns meltingly tender but never mushy.

Ingredients

• Ground turkey: Offers a lean flavor base choose fresh turkey without added fillers
• Zucchinis: Mild and slightly sweet look for firm glossy skins with no soft spots
• Olive oil: Brings richness and helps the vegetables caramelize well go for extra virgin
• Onion: Lends a mellow sweetness choose a yellow or white onion for best flavor
• Garlic: Adds punch and depth use fresh and fragrant cloves
• Dried oregano: Gives the skillet a herby Mediterranean profile pick jars with a strong aromatic scent
• Salt: Essential for tying all flavors together opt for fine sea salt for easy mixing
• Black pepper: Wakes everything up crack it fresh for the brightest bite
• Crushed red pepper flakes: Adds a gentle warmth use more or less as your taste prefers
• Chicken broth: Moistens and deepens flavors choose low sodium and check for clear golden color
• Grated Parmesan cheese: Lends creamy salty finish buy a wedge and grate it fresh for best melt

Step-by-Step Instructions

Prepare the Pan:

Heat olive oil in a large skillet over medium heat swirling to coat the bottom and let it warm fully before starting the aromatics

Sauté the Onion:

Peel and chop your onion small then cook in the hot oil stirring often for about three to four minutes until soft and translucent this creates a sweet foundation for the other ingredients

Add Garlic:

Mince your garlic and add it to the skillet with the onion cook just thirty seconds until fragrant so it will not burn but brings full flavor

Brown the Turkey:

Crumble ground turkey directly into the pan break it up with a spoon and stir gently cook six to eight minutes until there are no pink spots left and the meat starts to brown on the edges for best taste

Chop Zucchini:

While the turkey is browning wash slice off the ends and halve the zucchinis lengthwise then cut them into half moons about a quarter inch thick

Combine Zucchini and Turkey:

Add zucchini half moons to the skillet toss gently to mix with turkey and onion let cook for about four to five minutes you want them just beginning to soften but still slightly crisp

Season the Mixture:

Sprinkle in dried oregano salt black pepper and crushed red pepper flakes this is where the skillet gets its bold herby seasoning

Add Broth and Simmer:

Pour chicken broth over the skillet contents stir gently and lower heat let simmer three to four minutes until zucchini is tender and broth reduces slightly

Finish with Parmesan:

Scatter grated Parmesan over everything stir until cheese melts smoothly into the turkey and veggie mix creating a creamy coating

Adjust and Serve:

Taste the dish if needed add a little more salt pepper or a pinch of red pepper then serve hot feel free to add extra Parmesan over each serving

Save

Parmesan is my favorite part of this dish as it creates a creamy lick-the-spoon finish that pulls everything together I remember my sister and I fighting over the golden crispy cheese bits stuck to the skillet edges you may want to double the cheese for maximum joy

Storage tips

Store cooled leftovers in a tightly sealed container in the refrigerator for up to three days I like to reheat gently in a covered skillet with a splash of broth to keep everything tender If freezing let the skillet cool fully first then portion into freezer bags and lay flat for easy stacking thaw overnight before reheating

Ingredient substitutions

If you do not have ground turkey try ground chicken or lean ground beef for a heartier flavor Zucchini can be swapped for yellow squash or even diced eggplant For dairy free just skip the Parmesan or use a vegan alternative Fresh basil or thyme also works beautifully in place of oregano

Serving suggestions

Serve the skillet as is for a simple meal or pair with fluffy rice or a slab of sourdough for soaking up the juices I often serve it with a crisp green salad and a squeeze of lemon over top to brighten up the flavors Leftovers also make a delicious filling for wraps or stuffed peppers

Cultural and historical context

Turkey and zucchini are both Mediterranean mainstays and skillet dinners like this have been a staple in busy kitchens for generations Combining lean ground meat with abundant summer produce and herbs reflects a practical tradition of stretching ingredients for wholesome family meals My grandmother often made similar pans but with whatever meat and vegetables were at hand

Recipe FAQs

→ Can I use ground chicken instead of turkey?

Yes, ground chicken works well and offers a similar texture and flavor. Adjust seasonings to taste.

→ Do I need to peel the zucchini?

Peeling isn't required. Keeping the skin adds texture and nutrients, but you can peel if preferred.

→ How can I prevent the dish from becoming watery?

Use less broth and sauté zucchini just until slightly tender. Zucchini naturally releases moisture as it cooks.

→ Can I make this dish ahead?

Yes, it keeps well in the fridge for up to three days. Reheat gently to preserve texture.

→ What’s a good substitute for Parmesan cheese?

Pecorino Romano or nutritional yeast provide a similar salty, savory finish if you'd like a dairy-free or different option.