Ground Turkey and Zucchini Skillet

There’s something deeply satisfying about a skillet meal that comes together in under 30 minutes and still tastes like you spent all afternoon on it. Ground Turkey and Zucchini Skillet is one of those weeknight heroes — warm, comforting, and bright all at once. The aroma of sautéed onion and garlic mingling with browned turkey and tender zucchini makes the whole kitchen feel cozy, and the Parmesan at the end adds a salty, savory finish that keeps you coming back for one more forkful.

I reach for this Ground Turkey and Zucchini Skillet when the week gets busy but I still want something wholesome and homemade. It’s versatile enough for a simple family dinner, but colorful and flavorful enough to bring to a casual potluck or to serve after a long, chilly day. If you like quick skillet dinners, you might also enjoy this simple ground turkey pasta recipe that pairs well with the same pantry staples I use here: ground turkey pasta recipe for busy weeknights.

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Why you’ll love this recipe

• It’s fast: everything cooks in a single pan, so cleanup is minimal and dinner happens fast.
• Balanced flavors: the turkey gives a lean savory base while zucchini adds freshness and a light, tender bite.
• Kid-friendly but grown-up adaptable: skip the red pepper flakes for little ones or add more for a spicy kick.
• Healthy and satisfying: high in protein and low in carbs if you skip a starchy side, yet feels like a proper meal.
• Flexible pantry-friendly: you probably already have most ingredients in your kitchen.

How to make Ground Turkey and Zucchini Skillet

First, get your mise en place: chop the onion, mince the garlic, wash and slice the zucchinis, and measure out the dried oregano, salt, pepper, and red pepper flakes. Next, warm a large skillet with olive oil over medium heat; you’ll hear the gentle sizzle when it’s ready.

Once the oil shimmers, add the onion and sauté until soft and translucent — this is when your kitchen starts to smell amazing. Add the garlic for a quick burst of fragrance, then crumble in the ground turkey and break it apart as it browns. While the turkey cooks, toss in the zucchini slices and season with oregano, salt, pepper, and a pinch of red pepper flakes for warmth. Pour in chicken broth to deglaze and add moisture, then reduce the heat and let everything simmer so the flavors marry. Finally, finish with grated Parmesan for a silky, salty coating that ties the dish together. If you like step-by-step inspiration with a similar cook style, check out this honey garlic turkey idea for another quick skillet option: honey garlic ground turkey.

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

Key ingredients and substitutes:

• Ground turkey: This lean protein keeps the skillet light while still giving you a meaty texture. You can use ground chicken or lean ground beef if you prefer a richer flavor. For a vegetarian take, try crumbled tempeh or firm crumbled tofu seasoned well.
• Zucchini: It gives juicy, tender bites and absorbs flavors without overpowering the dish. If zucchini is out of season, thinly sliced summer squash or yellow squash work well. For a heartier swap, try diced eggplant, though it will need a touch more oil.
• Olive oil: Provides the cooking fat and a mild fruity backdrop for the aromatics. Use avocado oil for a higher smoke point or a light vegetable oil if needed.
• Parmesan cheese: Adds umami and a creamy finish when stirred in. Pecorino Romano gives a sharper, saltier edge. For a dairy-free version, omit the cheese and finish with a splash of lemon juice and a sprinkle of nutritional yeast.

Directions

Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, peel and finely chop the onion and add it to the skillet. Sauté the chopped onion until it becomes soft and translucent, about 3–4 minutes; you’ll notice the edges start to turn slightly golden and the kitchen fills with a sweet, savory scent.

Peel and mince the garlic cloves, then add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Be careful not to let the garlic brown — this step is all about releasing that fresh garlicky aroma. Crumble the ground turkey into the skillet, breaking it up with a spoon as it cooks. Stir frequently so the turkey cooks evenly and begins to pick up a little color.

Cook the ground turkey for 6–8 minutes, stirring occasionally, until it is fully browned and no longer pink. This is when the mixture starts to taste deeply savory; give it a quick taste and add a pinch more salt if it needs it. While the turkey is cooking, wash the zucchinis, trim the ends, and cut them in half lengthwise. Slice each half of zucchini into half-moon shapes about 1/4 inch thick so they cook quickly and hold a pleasant bite.

Add the sliced zucchini to the skillet with the ground turkey mixture and stir to combine. Cook the zucchini with the meat for 4–5 minutes, until it starts to soften but still retains some firmness — you want it tender, not mushy. Sprinkle the dried oregano, salt, black pepper, and crushed red pepper flakes over the skillet, then pour the chicken broth into the skillet, stirring everything to combine and to lift any browned bits from the bottom of the pan.

Reduce the heat to low and simmer for 3–4 minutes, allowing the flavors to meld together and the broth to reduce slightly. Once the zucchini is tender and the broth has reduced, sprinkle the grated Parmesan cheese over the skillet. Stir the cheese into the mixture until it melts and coats the turkey and zucchini evenly; it should become slightly creamy and glossy. Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes if desired. Serve the dish immediately, garnishing with extra Parmesan if you like. You’ll notice the contrast between the savory turkey, the juicy zucchini, and the salty, nutty cheese on each bite.

How to serve Ground Turkey and Zucchini Skillet

This Ground Turkey and Zucchini Skillet is wonderfully flexible. Serve it over steamed rice or buttery egg noodles for a comforting plate, or spoon it atop a bed of mixed greens for a lighter meal. For a low-carb option, pair it with cauliflower rice or enjoy it as is with a crisp side salad.

Visually, the dish looks inviting: golden browned turkey pieces scattered with bright green zucchini slices and a dusting of pale Parmesan. For a bit more color, finish with chopped fresh parsley or basil and a squeeze of lemon to brighten the flavors. It’s perfect for casual weeknights, quick lunches, or a weekend dinner that doesn’t overcomplicate things.

How to store Ground Turkey and Zucchini Skillet

Let the skillet cool to room temperature before transferring leftovers to an airtight container. Store in the refrigerator for up to 3–4 days; the flavors continue to meld, making reheated portions often taste even better. For longer storage, freeze in a freezer-safe container for up to 2 months — portion it so you can thaw only what you need.

Reheat gently on the stovetop over medium-low to preserve the texture and to revive any crusted bits; add a splash of water or broth if it seems dry. A quick microwave warm-up works too — cover and heat in 30-second increments, stirring in between. For a slightly crisp edge, spread leftovers on a rimmed baking sheet and reheat in a 400°F oven for 8–10 minutes.

Tips for perfect Ground Turkey and Zucchini Skillet

• Dry the zucchini well before slicing to prevent excess water in the skillet. Patting them with a paper towel trims away surface moisture and keeps the dish from becoming watery.
• Don’t overcrowd the pan when browning the turkey; give it space so it sears instead of steams. If your skillet is small, brown the turkey in batches.
• Taste as you go. Ground turkey can be mild, so adjust salt and pepper after the broth reduces to lock in flavor.
• If you want more depth, add a splash of Worcestershire sauce or a teaspoon of tomato paste when browning the turkey. For a quick variation with Asian-inspired flavors, try the turkey in a stir-fry style as in this quick stir-fry guide: quick delicious ground turkey stir fry.

Variations

• Spicy Italian: Use Italian seasoning instead of oregano, add a pinch of fennel seed and finish with shredded mozzarella to mimic a deconstructed Italian skillet. This variation is heartier and pairs nicely with crusty bread.
• Mediterranean: Stir in chopped sun-dried tomatoes, Kalamata olives, and finish with crumbled feta for a briny, bright twist. Sprinkle with fresh oregano or parsley for herbal lift.
• Dairy-free: Omit the Parmesan and finish with a splash of lemon juice and a teaspoon of olive tapenade to add richness and umami. Nutritional yeast can add a cheesy note if you miss the dairy.
• Vegetarian: Substitute crumbled tempeh or cooked lentils for the turkey and use vegetable broth instead of chicken broth. Add a tablespoon of soy sauce or miso paste for depth.

FAQs

Q: Can I use ground turkey breast or dark meat, and does it change cooking time?
A: Yes — you can use ground turkey breast or dark meat blends. Ground dark meat tends to be slightly fattier and more forgiving, while breast is leaner and can dry out if overcooked. Watch for doneness and keep cooking times similar; if using very lean meat, a splash of broth helps keep it moist.

Q: My zucchini released a lot of water. How do I avoid a soggy skillet?
A: Slice them thicker, pat them dry, and don’t overcrowd the pan. Cook the zucchini just until tender, then let the skillet simmer on higher heat briefly so excess liquid reduces. A final cranking up of heat for a minute or two will help evaporate the water and concentrate flavor.

Q: Can I make this recipe ahead for meal prep?
A: Absolutely. Prepare and store in meal-sized containers for up to four days in the fridge. Reheat on the stove for best texture, or microwave covered for quick lunches; add a splash of broth if it seems dry.

Q: What can I serve with this to make it more filling for guests?
A: Serve it over cooked quinoa, mashed potatoes, or buttered pasta to bulk it up. A side of roasted root vegetables or a warm grain salad pairs well and adds variety to the plate without much extra effort.

Q: Is this recipe freezer-friendly?
A: Yes — cool it completely, then freeze in portioned airtight containers for up to two months. Thaw in the refrigerator overnight and reheat gently on the stovetop for the best texture.

Conclusion

I hope this Ground Turkey and Zucchini Skillet becomes one of those go-to dinners you reach for on busy nights and lazy weekends alike. It’s simple, satisfying, and flexible enough to adapt to whatever you have on hand. If you love this Ground Turkey and Zucchini Skillet, save it for later or share it with someone who’d enjoy it too — and if you want to compare variations or see similar takes, check out this home cook’s version: Easy Ground Turkey and Zucchini Skillet – The Whole Cook. For another budget-friendly take that inspired parts of this approach, see: Ground Turkey Zucchini Skillet – Budget Bytes.