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Ground Turkey Zucchini Skillet

A healthy one-pan meal featuring lean ground turkey and fresh vegetables with melted mozzarella cheese, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground turkey 93/7 lean preferred
  • 2 medium zucchini diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium bell pepper any color, diced
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 2 tablespoons olive oil extra virgin preferred
  • 1 cup mozzarella cheese shredded, optional
  • 2 tablespoons fresh basil or parsley for garnish

Equipment

  • Large non-stick skillet
  • Spatula
  • Knife and cutting board
  • Can opener

Method
 

  1. Heat olive oil in a large non-stick skillet over medium heat. Add chopped onion and bell pepper, sauté for 3-4 minutes until softened.
  2. Add minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
  3. Add ground turkey to the skillet, breaking it apart with spatula. Cook for 5-7 minutes until no pink remains, stirring occasionally.
  4. Season with salt, pepper, Italian seasoning, and paprika. Stir well to combine all spices evenly.
  5. Add diced zucchini to the skillet and mix everything together thoroughly.
  6. Pour in the can of diced tomatoes with juice. Bring to gentle simmer, cover, and cook for 5-7 minutes until zucchini is tender but still slightly crunchy.
  7. If using mozzarella cheese, sprinkle over the top, cover, and cook for 2-3 minutes until melted and bubbly. Remove from heat and let rest 1 minute before serving.

Notes

Use lean ground turkey for best results. Don't drain the diced tomatoes - the juice adds important flavor. Store leftovers in refrigerator for up to 4 days.