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Ground turkey and zucchini skillet with seasoned turkey crumbles, tender zucchini slices, cherry tomatoes, and fresh herbs in a large cast iron pan

Ground Turkey and Zucchini Skillet

A fast, one-pan dinner of browned ground turkey, tender zucchini, cherry tomatoes, and warm spices brought together in a light chicken broth sauce. High in protein, naturally gluten-free, and ready in 25 minutes, this skillet works equally well as a fresh weeknight dinner or a meal prep base for the week ahead.
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Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 298
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lbs ground turkey, 93/7 lean
  • 3 medium zucchini, sliced into 1/4-inch half-moons
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved or 1 can drained diced tomatoes
  • 2 tbsp olive oil divided
  • 1/3 cup low sodium chicken broth
  • 1.5 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes optional
  • 1 small bunch fresh parsley for garnish
  • 1 whole lemon, cut into wedges for serving
  • 2 tbsp crumbled feta or grated parmesan optional for serving

Equipment

  • Large Heavy Skillet or Cast Iron Pan
  • Wooden spoon or silicone spatula

Method
 

  1. Heat 1 tbsp olive oil in a large heavy skillet over medium-high heat. Add turkey, spread flat, and do not stir for 3 minutes. Break apart and cook until no pink remains, about 5 to 6 minutes total. Season with half the spices. Remove turkey and set aside.
  2. Add remaining olive oil. Cook onion over medium heat 3 minutes. Add garlic and red pepper flakes, cook 1 minute.
  3. Increase heat to medium-high. Add zucchini, season with salt, and cook 2 minutes without stirring. Toss and cook 2 more minutes until edges are golden and zucchini is just tender.
  4. Add cherry tomatoes and cook 1 to 2 minutes until just softened.
  5. Return turkey to the pan. Add broth and remaining spices. Stir and cook 2 to 3 minutes until broth reduces into a light coating sauce. Taste and adjust seasoning.
  6. Serve with fresh parsley, lemon wedges, and optional feta or parmesan over the top.

Notes

  • Cook turkey first and remove it before adding zucchini - cooking both together causes steaming and a watery skillet.
  • Do not stir turkey for the first 3 minutes - letting it sit builds browning that adds flavor depth.
  • Do not overcook the zucchini - it should be just tender with slightly golden edges, not soft and limp.
  • Use a wide, heavy skillet for best results - nonstick pans won't produce the same browning on the turkey.
  • If the finished skillet looks watery, increase heat to medium-high and cook uncovered for 2 to 3 minutes while stirring to reduce the excess liquid.