Description
This Ground Turkey Zucchini Skillet is a quick and healthy one-pan meal packed with lean protein, fresh vegetables, and Italian-inspired flavors. Perfect for a nutritious weeknight dinner, it combines sautéed ground turkey with tender zucchini, bell pepper, and a touch of Parmesan cheese, all seasoned with aromatic herbs and spices.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, chopped
- 1 bell pepper, chopped
Seasonings
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
Optional Garnish
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat oil: Heat olive oil in a large skillet over medium heat to prepare the pan for cooking.
- Sauté onions and garlic: Add diced onion to the skillet and cook until softened, about 3 minutes. Then add minced garlic and sauté for another minute to release its aroma.
- Cook ground turkey: Add the ground turkey to the skillet, breaking it up with a spatula. Cook for 6–7 minutes until the turkey is browned and no longer pink.
- Add vegetables: Stir in the chopped zucchini and bell pepper. Continue cooking for 5–7 minutes until the vegetables become tender.
- Season: Season the skillet mixture with salt, black pepper, Italian seasoning, and red pepper flakes if using. Stir well to incorporate the flavors.
- Add Parmesan: Sprinkle grated Parmesan cheese over the skillet and stir until it melts into the mixture for added richness (optional).
- Garnish and serve: Remove from heat, garnish with fresh chopped parsley, and serve the dish warm.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- For extra flavor, add a splash of lemon juice or a drizzle of balsamic vinegar before serving.
- Red pepper flakes are optional; adjust the amount to your heat preference.
- This skillet meal pairs well with a side of quinoa, rice, or crusty bread.
- Leftovers store well in the refrigerator for up to 3 days.
