Ground Turkey Zucchini Skillet: High-Protein One-Pan Meal

My Ground Turkey Zucchini Skillet solves the eternal weeknight dinner dilemma – getting 28 grams of protein on the table fast without sacrificing flavor. After years of recipe development and family testing, this became our Tuesday night regular.

Last month during one of those frantic dinner prep moments, I realized I’d forgotten to defrost chicken. Ground turkey saved the day, and when I tossed in some garden-fresh zucchini, my normally vegetable-resistant son actually cleaned his plate. The key is keeping the zucchini slightly firm so it doesn’t turn mushy – nobody wants watery vegetables ruining a perfectly good skillet meal. The melted mozzarella creates this gorgeous golden top that makes even the pickiest eaters excited. This recipe has earned its place in our weekly rotation because it consistently delivers restaurant-quality results with minimal effort.

Ingredients for Ground Turkey Zucchini Skillet

Ground turkey forms the protein backbone here, and I’ve learned that 93/7 lean gives you maximum protein without excess grease. After testing various brands, my kitchen always stocks Jennie-O for consistency.

• 1 pound ground turkey (93/7 lean recommended) – I always check the sell-by date for freshness
• 2 medium zucchinis, diced into ½-inch pieces – Pro tip: uniform sizing prevents uneven cooking
• 1 medium yellow onion, chopped – White works too, but yellow adds subtle sweetness
• 2 cloves garlic, minced – I prefer fresh over jarred for better flavor impact
• 1 bell pepper, diced (any color) – Red peppers add natural sweetness that kids love
• 1 can (14.5 oz) diced tomatoes, undrained – Never drain these! The juice creates the sauce base
• 1 teaspoon Italian seasoning blend
• 1 teaspoon paprika – Smoked paprika elevates the flavor profile significantly
• ¾ teaspoon salt, or to taste
• ½ teaspoon black pepper
• 2 tablespoons olive oil (extra virgin)
• 1 cup shredded mozzarella cheese (optional) – I use part-skim for protein boost
• 2 tablespoons fresh basil or parsley for garnish

Step-by-Step Instructions

I recommend prepping all vegetables first – this recipe moves quickly once you start cooking, and having everything ready prevents any burned garlic disasters.

Step 1: Heat olive oil in a large 12-inch non-stick skillet over medium heat. Add chopped onion and bell pepper, sautéing for 3-4 minutes until onions become translucent and peppers start softening around the edges.

Step 2: Add minced garlic and cook for 60-90 seconds, stirring constantly. Watch carefully – garlic should become fragrant but not brown or bitter.

Step 3: Increase heat to medium-high and add ground turkey, breaking it apart with your spatula into bite-sized pieces. Cook for 6-8 minutes, stirring every 2 minutes, until turkey reaches internal temperature of 165°F and no pink remains visible.

Step 4: Season the cooked turkey with salt, pepper, Italian seasoning, and paprika. Stir thoroughly to distribute spices evenly throughout the meat.

Step 5: Add diced zucchini and fold gently into the turkey mixture. The zucchini will begin releasing moisture, which is exactly what we want for flavor development.

Step 6: Pour in the entire can of diced tomatoes including all liquid. Bring mixture to a gentle simmer, reduce heat to medium-low, cover tightly, and cook for 6-8 minutes until zucchini is fork-tender but still holds its shape.

Step 7: If using mozzarella cheese, remove from heat, sprinkle cheese evenly over surface, cover again, and let residual heat melt the cheese for 2-3 minutes until bubbly. Rest for 1 minute before serving to allow flavors to settle.

What to Serve with Ground Turkey Zucchini Skillet

This versatile skillet pairs beautifully with various sides, letting you customize based on your family’s preferences and dietary goals.

Cauliflower Rice: The mild, fluffy texture perfectly absorbs the rich tomato-herb sauce while keeping your meal low-carb and maximizing the protein focus. Try my High Protein Cauliflower Rice Bowl for inspiration.

Brown Rice or Quinoa: These fiber-rich grains create a complete amino acid profile when paired with turkey, plus they’re filling enough to satisfy growing teenagers. Consider serving with High Protein Brown Sugar Overnight Oats for breakfast leftovers.

Greek Yogurt Dollop: A spoonful of plain Greek yogurt adds cooling creaminess and an extra 6-8 grams of protein per serving while balancing the savory flavors beautifully.

Simple Garden Salad: Fresh greens with lemon vinaigrette cut through the rich, cheesy flavors while adding vital nutrients and satisfying crunch. My Chickpea, Beet and Feta Salad makes an excellent high-protein side.

High Protein Cottage Cheese Flatbread: For heartier appetites, serve alongside my 2-Ingredient Cottage Cheese Flatbread to soak up every bit of that delicious sauce.

Storage & Serving Tips

Store cooled leftovers in airtight glass containers for up to 4 days in the refrigerator. The flavors actually improve overnight as the herbs meld together.

For reheating, I add 1-2 tablespoons of water to prevent sticking and warm on medium-low heat for 3-4 minutes, stirring occasionally. Microwave works in 30-second intervals, though stovetop reheating maintains better texture.

Pro tip: This recipe doubles perfectly for meal prep Sunday. I portion individual servings with different sides throughout the week – Monday with rice, Wednesday over salad, Friday with High Protein Cottage Cheese Flatbread for variety.

Conclusion