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–+ servings
Ground Turkey and Zucchini Skillet

Savor This Ground Turkey and Zucchini Skillet in 30 Minutes

Enjoy this Ground Turkey and Zucchini Skillet, a quick and healthy dinner option rich in protein and fresh vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 pound Ground Turkey can be substituted with ground chicken or beef
  • 2 Zucchini diced, can swap with yellow squash or bell peppers
  • 1 Onion chopped, can use shallots or omit for lower FODMAP
  • 2 cloves Garlic minced, can substitute with garlic powder
  • 1 tablespoon Olive Oil can use avocado oil
  • to taste Salt adjust according to dietary needs
  • to taste Pepper adjust according to dietary needs
  • 1 tablespoon Italian Seasoning can use dried oregano or thyme as alternatives
Optional Toppings
  • to taste Red Pepper Flakes for a spicy kick
  • to taste Lemon Juice a squeeze before serving

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
  2. Add 1 chopped onion to the skillet, stirring frequently for about 3-4 minutes until translucent.
  3. Stir in 2 minced garlic cloves, cooking for 30 seconds.
  4. Incorporate 1 pound of ground turkey, breaking apart and cooking for 5-7 minutes until browned.
  5. Sprinkle in salt, pepper, and 1 tablespoon of Italian seasoning, stirring to coat evenly.
  6. Fold in 2 diced zucchinis and cook for an additional 5 minutes until tender yet crisp.
  7. Taste and adjust seasoning; add optional red pepper flakes or lemon juice if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 300mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat in a skillet over medium heat.

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