ou ever stare into your fridge at 6 PM, wondering what to throw together that’s actually good for you? Yeah, me too. That’s how this zucchini and turkey skillet came to life.
I wanted something hearty but not heavy, nutritious but not bland. And let’s be real—something that didn’t take an hour to cook. This dish has become a staple in my house because it’s fresh, full of flavor, and checks all the boxes for a satisfying, healthy meal.
Plus, you only need one pan. Fewer dishes? Yes, please.
Tips for Maximum Flavor
- Don’t overcook the zucchini. You want it tender with a little bite—not mushy!
- Use fresh herbs if possible. Fresh basil and a squeeze of lemon at the end take this from “good” to “amazing.”
- For deeper flavor, deglaze the pan with a splash of chicken broth or white wine after cooking the turkey.
Variations & Substitutions
- Make it dairy-free: Skip the Parmesan or use nutritional yeast.
- Low-sodium version: Reduce salt and use fresh herbs to boost flavor.
- Want it spicier? Add more red pepper flakes or a pinch of cayenne.
- Add more protein: Toss in some cooked quinoa or serve it with an egg on top.
Serving Suggestions
This skillet is perfect on its own, but if you want to stretch it further:
- Serve over cauliflower rice or spaghetti squash for a bigger meal.
- Spoon it into lettuce wraps for a fresh, low-carb twist.
- Pair it with a simple side salad and a drizzle of balsamic glaze.
One-Pan Zucchini & Turkey Skillet (Low-Carb)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: American
Description
A quick, flavorful skillet meal made with fresh zucchini, lean turkey, and simple spices. Perfect for a healthy, low-carb dinner!
Ingredients
- 1 lb ground turkey (preferably 93% lean)
- 2 medium zucchinis, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for heat)
- ¼ cup grated Parmesan (optional but highly recommended)
- 2 tbsp fresh basil, chopped (or 1 tsp dried basil)
- Juice of ½ a lemon
Instructions
- Heat it up – In a large skillet, heat the olive oil over medium heat. Toss in the onions and let them cook until they’re soft and slightly golden (about 3 minutes).
- Brown the turkey – Add the ground turkey, breaking it up as it cooks. Season with salt, black pepper, smoked paprika, and Italian seasoning. Cook until browned and no longer pink (about 5-7 minutes).
- Add the veggies – Stir in the garlic, bell pepper, and zucchini. Let everything cook together for about 5 minutes until the zucchini is tender but still has a bit of bite.
- Tomato time – Add the cherry tomatoes and red pepper flakes (if using). Let them cook down for another 3 minutes until they start releasing their juices, creating a light sauce.
- Finish strong – Stir in the lemon juice and basil, then sprinkle with Parmesan if you’re using it. Give it a taste and adjust the seasoning if needed.
Notes
Keep leftovers in an airtight container for up to 3 days. Reheat in a pan for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
