This Italian Turkey Zucchini Skillet is a simple, wholesome, one-pan dish packed with lean ground turkey, tender zucchini, and a burst of Italian flavors. It’s perfect for a busy weeknight meal or a light and healthy dinner that doesn’t compromise on taste.
Why You’ll Love This Recipe
I love how quick and easy this dish comes together, with minimal cleanup thanks to the single-skillet approach. The combination of turkey and zucchini keeps it light, while garlic, tomatoes, and Italian herbs add bold flavor. It's also naturally low in carbs and high in protein, making it a great choice when I want something satisfying but still on the healthier side. Plus, it’s incredibly versatile—I can enjoy it on its own, over rice, or even tossed with pasta for a more hearty meal.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground turkey
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Zucchini
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Olive oil
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Onion
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Garlic
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Canned diced tomatoes (or fresh tomatoes)
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Italian seasoning
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Salt
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Black pepper
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Crushed red pepper flakes (optional)
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Fresh basil or parsley for garnish (optional)
directions
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I heat olive oil in a large skillet over medium heat and sauté chopped onion until soft.
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Then I add the garlic and cook until fragrant, about 30 seconds.
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I add the ground turkey to the skillet and cook it until browned and cooked through, breaking it up with a spoon.
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Once the turkey is fully cooked, I stir in diced tomatoes and season everything with Italian seasoning, salt, pepper, and red pepper flakes.
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I toss in chopped zucchini and cook for about 5–7 minutes until the zucchini is tender but still has a little bite.
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To finish, I sprinkle chopped fresh herbs on top and serve hot.
Servings and timing
This recipe makes approximately 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, so I can have it ready and on the table in just 30 minutes.
Variations
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Sometimes I swap ground turkey with ground chicken or lean beef.
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I add mushrooms or bell peppers for extra veggies and texture.
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To make it saucier, I stir in a little tomato sauce or marinara.
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When I want a heartier version, I serve it over brown rice, quinoa, or whole wheat pasta.
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For a dairy twist, I occasionally top it with a sprinkle of parmesan or mozzarella.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over medium heat until heated through, or I microwave it in 30-second intervals, stirring between each. If it dries out, I add a splash of broth or water to refresh it.
FAQs
Can I freeze this Italian Turkey Zucchini Skillet?
Yes, I freeze it in airtight containers for up to 2 months. I thaw it overnight in the fridge before reheating.
What other vegetables can I add?
I like adding bell peppers, spinach, kale, mushrooms, or even diced eggplant for more variety.
Is this recipe keto-friendly?
Yes, it’s low in carbs and can fit into a keto diet, especially if I avoid serving it with grains or pasta.
Can I make this dish vegetarian?
Absolutely! I substitute the turkey with lentils, crumbled tofu, or a plant-based ground meat alternative.
How do I prevent the zucchini from getting soggy?
I add the zucchini near the end and cook it just until it’s tender-crisp. I avoid overcooking it so it keeps a nice texture.
Conclusion
This Italian Turkey Zucchini Skillet is one of my go-to meals when I need something healthy, quick, and full of flavor. It’s flexible, family-friendly, and perfect for meal prep. I love how it keeps things light without sacrificing taste, making it a staple in my weeknight dinner rotation.
Italian Turkey Zucchini Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Low Fat
Description
A healthy Italian‑inspired one‑pan skillet meal featuring lean ground turkey simmered with zucchini, tomatoes and Italian seasonings.
Ingredients
- 1 lb ground turkey
- 2 medium zucchinis, diced
- 1 bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 Tbsp olive oil
- 1 Tbsp Italian seasoning
- Salt & pepper, to taste
- Fresh parsley or basil, optional garnish
Instructions
- Heat olive oil in a large non‑stick skillet over medium heat.
- Add onion and garlic; sauté until translucent and fragrant (about 2 minutes).
- Add ground turkey; cook until it loses pink color, breaking it into pieces (about 10 minutes).
- Stir in diced tomatoes (with juice), Italian seasoning and pepper; simmer 10–15 minutes.
- Add zucchini; cook about 5 minutes until tender but not mushy.
- Season with salt to taste; garnish with parsley or basil before serving.
Notes
- Nutrition values are for skillet mix only, without pasta, rice or quinoa.
- Serve over rice, quinoa, cauliflower rice or spaghetti squash if desired.
- Customize with additional veggies like spinach or bell pepper.
Nutrition
- Serving Size: 1 of 4
- Calories: 175 kcal
- Sodium: 183 mg
- Fat: 7 g
- Carbohydrates: 1 g
- Fiber: 4 g
- Protein: 18 g
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