Description
A quick and easy one-pan dinner featuring lean ground turkey and zucchini, perfectly seasoned and ready in under 25 minutes. This low-carb, keto-friendly meal is packed with protein and flavor, making it a perfect weeknight winner.
Ingredients
Scale
- 1 lb (450 g) ground turkey (93% lean)
- 2 medium zucchini (about 1 lb / 450 g), diced into 1/2-inch cubes
- 1 medium yellow onion (about 150 g), diced
- 3–4 cloves garlic, minced
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more for salting zucchini
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup (60 ml) low-sodium chicken broth
- 1/2 cup (50 g) shredded mozzarella or Parmesan (optional)
- Fresh parsley or basil for garnish (optional)
Instructions
- Prep the zucchini: Dice zucchini into 1/2-inch cubes. Toss with 1/2 teaspoon salt and let sit for 10 minutes. Rinse under cold water and squeeze out excess moisture using a clean kitchen towel or paper towels.
- Heat the skillet: Place a large skillet (12-inch) over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering, about 2 minutes.
- Cook the turkey: Add ground turkey to the hot skillet. Break it up and cook undisturbed for 2-3 minutes to brown, then stir and cook until no pink remains, about 5-6 minutes total. Transfer to a plate and set aside.
- Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet. Cook diced onion for 2-3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Cook the zucchini: Add squeezed zucchini to the skillet. Spread in an even layer and cook undisturbed for 2 minutes. Stir and cook another 2-3 minutes until tender with golden-brown spots.
- Combine everything: Return cooked turkey to the skillet. Sprinkle with smoked paprika, garlic powder, onion powder, dried oregano, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes (if using). Stir to combine. Pour in chicken broth and simmer 1-2 minutes, scraping up browned bits.
- Finish with cheese (optional): Sprinkle cheese over the top, cover the skillet, and let melt for about 1 minute.
- Serve immediately: Garnish with fresh parsley or basil if desired. Spoon into bowls and enjoy hot.
Notes
Salting the zucchini before cooking is crucial to prevent a watery skillet. For best results, use a 12-inch pan to avoid overcrowding. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months. The flavors improve overnight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 280
- Sugar: 4
- Sodium: 650
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 32
Keywords: ground turkey zucchini skillet, low-carb dinner, keto recipe, one-pan meal, healthy weeknight dinner