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Craving something filling but not the mess on a packed night? Whip up this Ground Turkey Zucchini Skillet. Tender zucchini mixes with savory ground turkey—all bubbling in just one pan, finished with loads of garlic, herbs, and a shower of Parmesan. I love making this when summer hits and the zucchinis are everywhere—my go-to when there's just too much from the market or my backyard.
Can’t believe my crew went from totally unsure to asking for seconds. I first made this ages ago needing something lighter than pasta but still cozy, and now it’s in our regular lineup all year long.
Tasty Ingredients
- Black pepper: gives a touch of heat and depth—grind it fresh for max flavor
- Zucchinis: bring in sweet flavor plus a nice soft texture—smaller and shiny ones taste the best
- Chicken broth: keeps the skillet nice and juicy—low sodium is perfect to cut the salt
- Crushed red pepper flakes: brightens things up with heat—make it as spicy as you want
- Dried oregano: that classic herb vibe—grab a brand you trust for richer aroma
- Olive oil: gets the pan ready and adds a tasty richness—use extra virgin if you can
- Garlic: brings bold, yummy punch—raw cloves really make the difference
- Grated Parmesan cheese: turns it all extra gooey—always fresh for the creamiest melt
- Ground turkey: lean protein that cooks up fast—ninety-three percent lean is my pick
- Salt: wakes up all the flavors—fine sea salt blends in the best
- Onion: gives extra depth and a little sweetness—pick onion that’s firm with good skin
Easy Instructions
- Taste and Serve:
- Give it a try, add more spice or cheese if you want, then dig in while it’s hot—top with extra Parmesan for cheese lovers
- Melt the Cheese:
- Stir in that Parmesan till you’ve got melty goodness everywhere—adjust flavors if you need to
- Pour in Broth:
- Add chicken broth, mix well, drop heat to a simmer for just a few minutes—lets flavors mingle
- Season Everything:
- Sprinkle oregano, salt, black pepper, and red pepper flakes over the skillet so every bite gets some kick
- Add the Zucchini:
- Pop zucchini into the skillet with the turkey, cook several minutes until just a bit soft but not mushy—keep some bite
- Prep the Zucchini:
- Wash, trim ends, slice each one down the middle, cut into half-moons—keep them chunky for best texture
- Brown the Turkey:
- Throw in ground turkey, break it up as it cooks—let it sit some before stirring so it browns well, cook until there’s no pink
- Bloom the Garlic:
- Mince up garlic, toss it into the soft onions, cook for half a minute till the kitchen smells amazing
- Soften the Onion:
- Chop onion fine, toss in the skillet, cook a few minutes till it’s soft and see-through, stir so nothing burns
- Prepare the Skillet:
- Get your olive oil hot in a big skillet over medium until it shimmers—the wider the pan, the better everything browns
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Love how that fresh garlic makes the house smell amazing when this is cooking. Once I tossed in a bit extra for a punch, and my husband joked it was the best thing I ever made. It’s the kind of cozy, fragrant meal that just feels special.
Leftover Hints
Pop leftovers in a sealed container in the fridge—they’ll stay good for three days. Freezing? Let it cool, stash in freezer-safe containers, and thaw in the fridge before warming back up. Warm it gently on the stove with a splash of broth to bring back the juiciness.
Easy Ingredient Swaps
No turkey? Ground chicken or beef totally works. For a veggie option, use canned white beans or some cooked lentils. If you’re out of chicken broth, grab veggie broth or a little dry white wine instead. Skipping dairy? Swap the Parmesan for nutritional yeast or some toasted seeds for that nutty finish.
Ways to Serve
It’s super filling on its own, but I love to pile it over creamy polenta or fluffy quinoa. Pairs great with a crisp salad. Want more greens? Just toss some baby spinach in at the end until it wilts.
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Background Flavor
The combo of skillet zucchini and ground meat screams summer in the Mediterranean. Garlic, onion, and oregano together just taste like home. My Nonna always tossed in plenty of basil if she had it, plus a big hunk of bread on the side to soak everything up.
Frequently Asked Questions
- → How do I keep zucchini from turning soggy?
Add zucchini after the turkey is almost done so it cooks quickly and stays crisp. Pull it off the heat before it gets soft.
- → Could I use another type of meat?
Sure, swap ground turkey for chicken or even lean beef. Each meat switches up the flavor a bit.
- → What should I use if I'm out of chicken broth?
Try veggie broth or even a splash of dry white wine instead. Just taste and adjust the salt if needed.
- → Is it okay to skip peeling the zucchini?
Yep, no need to peel. The skin adds extra color, nutrition, and keeps zucchini slices firmer as they cook.
- → How do I punch up the flavor even more?
Finish with fresh lemon juice or choose aged Parmesan for a deeper, creamier taste.