Description
This quick ground turkey and zucchini skillet combines lean protein with tender vegetables in aromatic herbs for a healthy weeknight dinner ready in under 30 minutes. This one-pan meal makes cooking simple.
Ingredients
- 1 pound ground turkey, 93% lean
- 2 medium zucchini, about 12 ounces total
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/3 cup low-sodium chicken broth
- 1/3 cup grated Parmesan cheese
Instructions
- Trim ends from zucchini and cut in half lengthwise. Slice each half into quarter-inch thick half-moons. Dice onion and mince garlic.
- Heat olive oil in a 12-inch skillet over medium-high heat. Add onion and cook for 3 minutes, stirring occasionally, until softened.
- Add garlic and cook for 30 seconds until fragrant. Push onion mixture to edges of skillet.
- Add ground turkey to center of skillet. Break into small crumbles with a wooden spoon and cook for 7 minutes, stirring frequently, until turkey reaches 160°F and no pink remains.
- Add zucchini slices to skillet and stir to combine with turkey. Cook for 5 minutes, stirring occasionally, until zucchini is tender but still has slight firmness.
- Sprinkle oregano, salt, black pepper, and red pepper flakes over mixture. Pour in chicken broth and stir well to combine.
- Reduce heat to medium-low and simmer for 3 minutes until liquid reduces by half and flavors meld together.
- Remove from heat and sprinkle Parmesan cheese over top. Stir until cheese melts and coats turkey and zucchini evenly. Serve immediately.
Notes
- Always cook ground poultry to proper internal temperature to ensure food safety.
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American