You know those evenings when the clock is ticking and everyone’s hungry, but you just can’t face a sink full of dishes? This recipe is for those nights. It’s a one-pan wonder that truly delivers on flavor without demanding much from you, the cook.
As Kelsey, I can tell you this skillet meal feels a bit like a secret weapon. It’s light, satisfying, and honestly, a nice change of pace from the usual routine.
Why This Skillet Belongs in Your Rotation
Let’s be real, weeknight dinners can get monotonous. Chicken again? This dish shakes things up in the best way possible. It’s built on lean ground turkey, which cooks quickly and soaks up all the wonderful spices you’ll add.
The magic is in the combination of textures and colors, from the soft zucchini to the bright bell peppers and the wilted spinach. It’s a complete, vibrant meal that comes together in one single skillet, which, let’s be honest, is half the battle won already.
Ingredients Needed for the Recipe
Gathering everything first makes the process so smooth. You’ll find most of this already in your pantry, I bet.
- Ground Turkey: The lean protein base. It’s mild and perfect for carrying the herb and spice flavors.
- Zucchini, Bell Pepper, & Onion: This veggie trio adds sweetness, color, and wonderful texture to every bite.
- Minced Garlic & Tomato Paste: These two are your flavor powerhouses, creating a rich, savory depth in the sauce.
- Baby Spinach: It wilts down beautifully, adding a pop of green and extra nutrients without any fuss.
- Olive or Avocado Oil: Just enough to sauté your vegetables to tender perfection.
- Dried Herbs & Spices (Oregano, Basil, Chili Powder, Garlic Powder, Onion Powder, Paprika, Salt, Pepper): This blend creates a robust, savory, and slightly warm flavor profile that ties the whole dish together.
- Water: It helps steam the spinach and meld all the ingredients into a cohesive, saucy skillet meal.
How to Make Easy Ground Turkey and Zucchini Skillet?
The method is wonderfully straightforward, almost like a little dance in the pan. You’ll brown the meat, cook the veggies, and then bring it all home together.
Step 1 – Brown the Turkey
Place your ground turkey in a large, dry skillet over medium-high heat. Use your spatula to break it up into crumbles as it cooks.
You’ll know it’s ready when it’s no longer pink and has some nice browned bits. That’s where the flavor starts.
Step 2 – Season and Set Aside
Now, stir in the first round of salt, pepper, chili powder, oregano, paprika, and that fragrant minced garlic. Let it sizzle for just a minute until the garlic is golden.
Transfer this beautifully seasoned meat mixture to a plate for a short rest. We need the pan for the vegetables.
Step 3 – Sauté the Vegetables
Reduce the heat to medium and add your oil to the same skillet. Toss in the cubed zucchini, bell pepper, and onion.
Sprinkle all those remaining dried herbs and spices right over the veggies. Give everything a good stir and let it sauté until they’re just tender, about 5 to 10 minutes.
Step 4 – Bring It All Together
Welcome the turkey back to the skillet. Add the water and tomato paste, stirring to dissolve the paste into a light sauce.
Pile the fresh spinach on top. Cover the skillet and let it simmer for 5 to 10 minutes, just until the spinach wilts and everything is piping hot.
Getting Your Veggie Sizes Just Right
Consistent size is the key to even cooking. For the zucchini, slice off the ends and cut it lengthwise. Then, slice those halves into half-moons about ¾ to 1 inch thick.
Try to cut your bell pepper and onion into pieces that are roughly the same size. They’ll all become tender at the same time, which makes for a much better bite.
Tips
- Don’t crowd the pan when browning the turkey. Let it sear properly for the best texture and taste.
- If your tomato paste is stubborn, mix it with the ½ cup of water in a small bowl first. It will blend into the skillet seamlessly.
- Feel free to swap the baby spinach for chopped kale or Swiss chard, just add a few extra minutes of simmering time to soften them.
- Have fun with the bell pepper color. Using a red, orange, or yellow pepper adds a lovely sweetness and makes the dish look even more inviting.
Delicious Ways to Serve Your Skillet
This meal is fantastic all on its own, straight from the pan. But it’s also a brilliant, versatile base for other ingredients.
For a heartier plate, spoon it over a bed of fluffy rice, quinoa, or even roasted potatoes. To keep it light, try it with cauliflower rice or zucchini noodles.
Storing and Reheating Leftovers
Any leftovers are a gift for future-you. Let the skillet cool, then transfer it to an airtight container. It will keep happily in the fridge for 4 to 5 days.
Reheating is a breeze. Gently warm it in a skillet over low heat, adding a tiny splash of water if needed. The microwave works perfectly fine, too, for a quick lunch.
Easy Ground Turkey and Zucchini Skillet Recipe
Description
This quick ground turkey skillet is a healthy dinner made with zucchini, bell pepper, and spinach. You’ll love this one-pot meal for busy weeknights or meal prep! Light, simple, and packed with flavor, it’s a lean protein + veggie combo that’s satisfying on its own or served over rice, cauliflower rice, or zucchini noodles.
ingredients
Ground Turkey Mixture
Veggies
Instructions
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Add your ground turkey (or beef) to a large skillet on the stovetop. Use a spatula to crumble the meat. Cook on medium-high heat, stirring occasionally, until browned.
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Stir in salt, pepper, chili powder, oregano, paprika, and minced garlic. Sauté for one more minute so garlic is golden in color. Remove meat mixture from pan and set aside.
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Reduce heat to medium. Add the oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, garlic powder, onion powder, oregano, basil, paprika, and pepper. Stir. Sauté, stirring occasionally, until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
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Return the cooked ground turkey and garlic to the skillet. Add the water, tomato paste, and fresh spinach. Stir. Cover and simmer everything for 5 to 10 minutes or until it's all warmed through and spinach is wilted.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 14gg22%
- Saturated Fat 3.5gg18%
- Trans Fat 0gg
- Cholesterol 70mgmg24%
- Sodium 720mgmg30%
- Potassium 820mgmg24%
- Total Carbohydrate 12gg4%
- Dietary Fiber 4gg16%
- Sugars 6gg
- Protein 28gg57%
- Calcium 60 mg
- Iron 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it low carb: Serve over cauliflower rice or zucchini noodles.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.
- Customize veggies: Swap in yellow squash, mushrooms, or kale depending on what’s in your fridge.
