Turkey and Zucchini Skillet (Printable Version)
Lean ground turkey and tender zucchini simmered with herbs and finished with Parmesan cheese for a quick, healthy meal.
# Ingredients:
→ Protein
01 -
1 pound ground turkey
→ Vegetables
02 -
2 medium zucchinis
03 -
1⁄2 medium onion
04 -
2 cloves garlic
→ Liquids
05 -
1 tablespoon olive oil
06 -
1⁄4 cup chicken broth
→ Seasonings
07 -
1 teaspoon dried oregano
08 -
1⁄2 teaspoon salt
09 -
1⁄4 teaspoon black pepper
10 -
1⁄4 teaspoon crushed red pepper flakes
→ Dairy
11 -
1⁄4 cup grated Parmesan cheese
# Steps:
01 -
Heat the olive oil in a large skillet over medium heat.
02 -
Peel and finely chop the onion. Add to the skillet and sauté until soft and translucent, about 3-4 minutes. Peel and mince the garlic cloves, then add to the skillet and cook for another 30 seconds until fragrant.
03 -
Crumble the ground turkey into the skillet, breaking it up with a spoon as it cooks. Cook for 6-8 minutes, stirring occasionally, until fully browned and no longer pink.
04 -
While the turkey cooks, wash the zucchinis. Trim the ends and cut them in half lengthwise. Slice each half into half-moon shapes about 1/4 inch thick.
05 -
Add the sliced zucchini to the turkey mixture. Stir and cook for 4-5 minutes, until the zucchini starts to soften but still retains some firmness. Sprinkle with dried oregano, salt, black pepper, and crushed red pepper flakes.
06 -
Pour the chicken broth into the skillet, stirring to combine. Reduce heat to low and simmer for 3-4 minutes, allowing the flavors to meld together and the broth to slightly reduce.
07 -
Once the zucchini is tender, sprinkle the grated Parmesan cheese over the skillet. Stir until it melts and coats the turkey and zucchini evenly. Taste and adjust seasoning if needed.
08 -
Serve immediately, garnishing with extra Parmesan if desired.
# Notes:
01 -
This one-pan meal comes together quickly for a weeknight dinner and is perfect for low-carb diets.
02 -
Leftovers can be refrigerated for up to 3 days and reheated easily.