Ground Turkey and Zucchini Skillet
A quick and healthy Ground Turkey and Zucchini Skillet made in one pan with simple spices, tender zucchini, and juicy cherry tomatoes. Ready in 30 minutes.
Equipment
- Large skillet or cast iron pan
Ingredients
- 1 lb ground turkey
- 2 medium zucchini, sliced into half-moons pat dry before cooking
- 1 cup cherry tomatoes, halved
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- salt and black pepper to taste
- fresh parsley or basil for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Cook the diced onion for 3 minutes until softened and lightly golden.
- Add minced garlic and stir for 30 seconds.
- Add ground turkey. Break apart with a spoon and cook 6 to 8 minutes until fully browned with no pink remaining.
- Season with cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat.
- Add sliced zucchini and cherry tomatoes. Toss to combine.
- Cook for 5 to 7 more minutes, stirring occasionally, until zucchini is just tender.
- Taste, adjust seasoning, and top with fresh herbs before serving.
Notes
- Pat zucchini dry before adding to avoid a watery skillet.
- Don't overcrowd the pan when browning the turkey - cook in batches if needed.
- Add a spoonful of tomato paste with the garlic for deeper flavor.
- Serve over rice, cauliflower rice, or inside flatbreads.