Turkey Zucchini Skillet (Print Version)
Zucchini, ground turkey, and tasty veggies sizzle up super fast in one pan for a colorful and filling weeknight meal in just about 25 minutes.
# Ingredients:
→ Main Ingredients
01 -
160 g cherry tomatoes, sliced in half
02 -
1 red bell pepper, diced
03 -
3 cloves garlic, finely chopped
04 -
1 medium yellow onion, chopped up
05 -
2 medium zucchini, cut into half-moon shapes
06 -
450 g lean ground turkey (93/7 blend)
→ Seasonings & Flavor Enhancers
07 -
0.25 teaspoon crushed red pepper, you can skip this if you want
08 -
0.25 teaspoon black pepper, freshly ground
09 -
0.5 teaspoon sea salt, adjust how you like
10 -
0.5 teaspoon smoked paprika
11 -
1 teaspoon cumin powder
12 -
1 teaspoon dried oregano leaves
13 -
30 ml olive oil, use half first and the rest later
→ Optional Add-ins
14 -
20 g Parmesan, grated
15 -
7 g fresh basil, torn or chopped up
16 -
80 g black beans, rinsed and drained
17 -
80 g corn kernels, either fresh or frozen
# Steps:
01 -
If you've got corn or black beans, stir them in at the end. Finish things off with some Parmesan and fresh basil right before you eat.
02 -
Toss in halved cherry tomatoes and the oregano. Put the turkey you browned earlier back in and mix everything together. Let it all hang out for another 2 minutes so the flavors blend and warm up.
03 -
Put the skillet back over medium. Add your remaining oil, then toss in onion and garlic and sauté for about 2 minutes so they soften up. Next, red bell pepper goes in—cook 2 more minutes. Add sliced zucchini last, give it 3 or 4 minutes so it’s not mushy but nice and tender.
04 -
Get your skillet hot and pour in about half the olive oil. When it’s shimmering, add the turkey along with salt, black pepper, cumin, and paprika. Break it up as it cooks. Keep going until you see no pink left and it’s all browned—usually about 5-7 minutes. Scoop it out onto a plate to keep warm.
05 -
Rinse and cut up your veggies. Get the seasonings and any extras ready to go in small bowls—it’ll make everything easier when you’re cooking.
# Notes:
01 -
Let your zucchini keep a little crunch—don’t cook it too long or it’ll get soggy.