Description
This Ground Turkey Zucchini Skillet is a wholesome, low-carb one-pan dinner that combines lean ground turkey with fresh zucchini and bell peppers. It’s seasoned with Italian herbs and paprika, then finished with a touch of Parmesan cheese and fresh parsley for a flavorful and satisfying meal perfect for busy weeknights.
Ingredients
Scale
Protein
- 1 pound ground turkey
Vegetables
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 2 medium zucchinis, halved lengthwise and sliced
- 1 red bell pepper, diced
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Liquids and Extras
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- Chopped fresh parsley for garnish
Instructions
- Brown the turkey: Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks to ensure even cooking and crumbled texture.
- Sauté aromatics: Stir in the minced garlic and diced onion. Cook for 2-3 minutes until the onion softens and becomes translucent, releasing aromatic flavors.
- Cook the vegetables: Add the sliced zucchini and diced red bell pepper to the skillet. Sauté for about 5 minutes until the vegetables become just tender but still maintain some bite.
- Season and simmer: Sprinkle the Italian seasoning, paprika, salt, and black pepper over the mixture. Pour in the chicken broth and simmer for 2-3 minutes to allow the flavors to meld and the broth to slightly reduce.
- Finish and serve: Remove the skillet from heat. If desired, sprinkle grated Parmesan cheese on top for a creamy, savory finish. Garnish with chopped fresh parsley before serving to add a fresh burst of color and flavor.
Notes
- For extra flavor, add a pinch of red pepper flakes or a splash of lemon juice just before serving.
- This dish pairs wonderfully with rice, quinoa, or a slice of crusty bread.
- To keep it dairy-free, omit the Parmesan cheese.
