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Ground Turkey And Zucchini Skillet
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Ground Turkey and Zucchini Skillet

Ground Turkey and Zucchini Skillet is a quick one-pan dinner made with lean turkey, fresh zucchini, bell pepper, and tomato sauce. It cooks in about 30 minutes and uses simple pantry spices for a cozy, balanced meal that works on busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 325
Ingredients Equipment Method

Ingredients
  

  • 1 lb ground turkey 85% lean
  • 1 medium zucchini chopped
  • 1 red bell pepper chopped
  • 1 small purple red onion, diced
  • ¾ cup canned tomato sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons Italian seasoning divided
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper divided
  • 1 –2 tablespoons olive oil
  • ¼ teaspoon crushed red pepper optional
  • 1 tablespoon fresh parsley chopped (optional garnish)
  • 2 cups cooked white rice optional, for serving

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cup

Method
 

  1. Dice the onion and chop the zucchini and bell pepper into even pieces.
  2. Heat a large skillet over medium heat.
  3. Add the ground turkey and break it apart with a spoon.
  4. Cook for 6–8 minutes until fully browned and no pink remains.
  5. Stir in 1 teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, garlic powder, and paprika. Cook 1 minute.
  6. Remove the cooked turkey from the skillet and set aside.
  7. Add olive oil to the same skillet.
  8. Add onion, zucchini, and bell pepper.
  9. Sauté for 5–6 minutes until tender but slightly firm.
  10. Stir in minced garlic and remaining 1 teaspoon Italian seasoning. Cook 30–60 seconds.
  11. Return the cooked turkey to the skillet and stir to combine.
  12. Pour in tomato sauce and mix evenly.
  13. Simmer for 2–3 minutes to blend flavors.
  14. Taste and adjust salt, pepper, or crushed red pepper if needed.
  15. Serve hot over cooked white rice and garnish with fresh parsley if desired.
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