This one-pan turkey and zucchini skillet is one of my go-to weeknight dinners. It’s fast, healthy, and packed with veggies—and my kids actually eat it. Win! You just need about 30 minutes and a big skillet. Great for meal prep too.
Ingredients
- Ground turkey – I use lean, but ground chicken or beef works too.
- Zucchini + bell pepper – Chop them about the same size so they cook evenly.
- Spinach – Fresh baby spinach wilts down fast and adds nutrients.
- Tomato paste – Just a spoonful makes everything saucy and rich.
- Seasonings – Garlic powder, onion powder, oregano, paprika… use what you love.
- Olive oil – Or avocado oil for higher heat cooking.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How to Make Turkey Zucchini Skillet
- Cook the onion: Heat oil in a large skillet over medium heat. Add onion and sauté 3 minutes.
- Brown the turkey: Add turkey, break it up, and cook 5–7 minutes. Stir in garlic and seasonings.
- Remove from skillet: Set turkey aside once browned.
- Sauté the veggies: Add oil, zucchini, and bell pepper. Season and cook for 5–7 minutes.
- Add everything back: Return turkey, add tomato paste, water, and spinach. Stir and cover.
- Simmer: Let it all heat through for 5–10 minutes until spinach wilts.
- Finish: Top with chopped parsley and red pepper flakes, if you want a little heat.
Tips
- Use ground beef or chicken instead of turkey if that's what you have.
- Zucchini cooks fast, so don’t overdo it or it’ll get mushy.
- Want it saucier? Add an extra tablespoon of tomato paste and a splash more water.
- Low-carb meal prep idea—make a double batch and portion it for lunch.
- Can I freeze this? Not really—the zucchini gets soggy.
- Add more veggies like mushrooms, kale, or chopped broccoli.
- Make it spicy with crushed red pepper or a dash of hot sauce.
- No fresh spinach? Use frozen—just thaw and squeeze out excess water first.
- Need it heartier? Serve over rice, quinoa, or pasta.
- Time-saver tip: Buy pre-chopped veggies to cut down on prep.
Storing Leftovers
- To Store: Keep in the fridge up to 3 days in an airtight container.
- To Freeze: Not recommended—zucchini doesn't hold up well.
- To Make Ahead: Chop the veggies and season the meat ahead of time.
- To Reheat: Warm in a skillet with a splash of water or broth until heated through.
More Similar Recipes
• Easy Ground Turkey Cabbage Stir Fry
• Healthy Ground Beef Quinoa Skillet
• One-Pot Parmesan Zucchini and Corn
• Spinach Mango Salad with Pecans
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Recipe Card
Ground Turkey Zucchini Skillet
Quick and healthy, this easy ground turkey zucchini skillet is a family-friendly one-pan dinner made in 30 minutes. Great for meal prep or low-carb nights!
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INGREDIENTS
For The Turkey
- 1 pound lean ground turkey, can substitute lean ground beef if preferred
- ½ cup brown onion, diced
- 1 tablespoon olive oil, or avocado oil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 1 teaspoon minced garlic
For The Veggies
- 1 tablespoon olive oil, or avocado oil
- 2 medium zucchinis, sliced into quarters
- 1 bell pepper, diced
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ cup water
- 1 tablespoon tomato paste
- 4 to 5 cups fresh baby spinach
- fresh parsley, chopped, for serving
- red chili flakes, for serving, optional
INSTRUCTIONS
- Cook the onion: Heat oil in a large skillet over medium heat. Add onion and sauté 3 minutes.½ cup brown onion, 1 tablespoon olive oil
- Brown the turkey: Add turkey, break it up, and cook 5–7 minutes. Stir in garlic and seasonings.1 pound lean ground turkey, ¾ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried oregano, ¼ teaspoon smoked paprika, 1 teaspoon minced garlic
- Remove from skillet: Set turkey aside once browned.
- Sauté the veggies: Add oil, zucchini, and bell pepper. Season and cook for 5–7 minutes.1 tablespoon olive oil, 2 medium zucchinis, 1 bell pepper, ½ teaspoon dried basil, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon paprika, ¼ teaspoon black pepper
- Add everything back: Return turkey, add tomato paste, water, and spinach. Stir and cover.½ cup water, 1 tablespoon tomato paste, 4 to 5 cups fresh baby spinach
- Simmer: Let it all heat through for 5–10 minutes until spinach wilts.
- Finish: Top with chopped parsley and red pepper flakes, if you want a little heat.fresh parsley, red chili flakes
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 241kcalCarbohydrates: 11gProtein: 30gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 62mgSodium: 896mgPotassium: 881mgFiber: 3gSugar: 5gVitamin A: 4289IUVitamin C: 66mgCalcium: 72mgIron: 3mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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