Just Pull Up a Chair—This Skillet's a Real Weeknight Winner
Alright—so there I was, standing in my kitchen, staring blankly at a pack of ground turkey and two lonely zucchinis. The clock was ticking, my stomach was rumbling (honestly, more like growling—like our neighbor’s terrier), and I just didn’t have it in me to do a big clean up tonight. Fast forward a bit, and out came this ground turkey and zucchini skillet, like a dinnertime superhero. It's become my go-to when I want something filling but not fussy. Oh, and once, my cousin tried to add pineapple to it—I’ll never let him live that one down.
Why You’ll Want This On Repeat
I make this when I can’t decide if I want something hearty or light—because, weirdly, it’s both. My family goes a little wild for it (my daughter actually requests seconds—miracle!). It’s the sort of dish that sneaks in veggies without anyone complaining. Plus, you only need one pan, which means less scrubbing. I used to dread weeknight cooking—then this recipe came along and sort of rescued my evenings. Also, if you’ve ever overcooked ground turkey until it’s drier than British humor, trust me, this stays nice and juicy.
What You’ll Need (But Seriously, Don’t Stress)
- 1 pound ground turkey (sometimes I’ll swap in ground chicken if that’s what’s lurking in the freezer—no drama)
- 2 medium zucchinis, chopped into half-moons (if you’re out, yellow squash works; or my grandma would insist on only using homegrown, but I’m not that picky)
- 1 onion, diced (red or yellow—whatever’s handy)
- 2 cloves garlic, minced (I sometimes just use that jarred stuff—don’t tell the food snobs)
- 1 can (14oz) diced tomatoes, drained a bit (I like fire-roasted, but any plain ones will do)
- 1 teaspoon smoked paprika (regular paprika is fine, but smoked gives it oomph)
- ½ teaspoon dried oregano (I never measure this, honestly—just a generous sprinkle)
- Salt and pepper, to taste (I always taste at the end—don’t trust my own memory!)
- 2 tablespoons olive oil
- Optional: a handful of shredded cheese (cheddar, mozzarella—whatever makes you happy)
How I Actually Make This (With a Few Sidetracks)
- Heat olive oil over medium heat in your biggest skillet. (If you only have a tiny one, just do it in batches. Or, actually, a big saucepan works in a pinch.)
- Add the onion and cook for about 3-4 minutes, until it’s soft and smelling like you know what you’re doing. Toss in the garlic and cook for 1 minute more. (This is usually when I start feeling hungry.)
- Push the onion and garlic to the side—like making room for a friend at the table—and add the ground turkey. Break it up with your spoon, and let it cook until it’s mostly brown. Don’t worry if there are a few pink spots; they’ll vanish soon. (Honestly, I sometimes sneak a taste at this point.)
- Throw in the zucchini and keep stirring. It will look a bit crowded and maybe even a tad soupy (don’t panic, that’s normal!). Cook for 5-7 minutes until the zucchini softens but still has a little snap.
- Add your diced tomatoes, smoked paprika, oregano, salt, pepper, and any other seasonings you fancy. Give it a good stir. Let everything simmer together for about 5 minutes, so the flavors get friendly. (Sometimes, if I’m feeling wild, I’ll add a splash of balsamic vinegar at this stage—try it!)
- If you’re using cheese, sprinkle it over the top, turn off the heat, and pop a lid on so it gets all melty. Or just eat it as is—nobody’s judging.
The Stuff I Wish I’d Known Sooner
- If you overcook the zucchini, it turns to mush. I’ve done it (more than once). Just aim for tender-crisp.
- Actually, it’s even better the next day, when the flavors have had time to get cozy.
- I used to think you had to use fresh garlic, but after a long day, the pre-minced stuff is a lifesaver.
- Oh—and if you forget to drain your tomatoes, the skillet will be saucier. Not bad, just...soupier.
How You Can Switch It Up (Experiments: Some Better Than Others)
- I’ve tried adding a handful of spinach right at the end for extra greens—it wilts in beautifully.
- Once, I swapped in sweet potatoes for the zucchini (didn’t really work for me, a bit too sweet unless you’re into that sort of thing).
- If you want a kick, add a diced jalapeno or a pinch of chili flakes.
- I once tried stirring in cooked brown rice at the end. It was fine, but sort of took away from the lightness, you know?
Do You Really Need Fancy Equipment?
Honestly, a big skillet or saute pan is perfect, but if all you’ve got is a heavy pot, that’ll do. I used to think a wooden spoon was crucial, but a regular metal one works (just be gentle if your pan’s nonstick!).
Storing Leftovers (If There Are Any...)
Just scoop any leftovers into a container and pop them in the fridge. They’ll keep a couple of days—though honestly, in my house, it never lasts more than a day! I think it’s even tastier after a night in the fridge. Reheat gently in the microwave or on the stove, with a splash of water if it looks dry.
Serving: How We Do It At My Place
Most of the time, I serve this straight out of the pan with some crusty bread. My partner, weirdly, likes to pile it over cooked quinoa. If I’m feeling really fancy, a quick side salad. Once, for a birthday, I even topped it with a fried egg—sounds odd, but wow.
Stuff I Wish I Knew Earlier (Pro Tips)
- I once tried rushing the browning step—don’t! The turkey gets way more flavorful if you give it time.
- If you cut the zucchini too thick, it takes forever to cook. Thin-ish half-moons cook fast and soak up more flavor.
- Don’t be afraid of a bit of color on the turkey; it’s tasty!
Wait—You Asked...
- Can I use ground beef instead? Sure you can! It’ll be a bit richer, and you might want to drain off some fat. I mean, it’s not exactly the same, but it works.
- Is this freezer friendly? Umm, sorta. It freezes okay, but zucchini gets a little soggy after thawing. I still do it sometimes, especially if I made too much.
- Can I leave out the tomatoes? Guess so—but you’ll want to add a splash of broth or a bit of tomato paste to keep things saucy. Or, on second thought, maybe just try it my way first and see what you think?
- How spicy is this? As spicy as you want! It’s pretty mild as written, but you can always add more heat if that’s your jam.
- What do I serve with it? Crusty bread, rice, quinoa, or even just by itself—depends what’s in the cupboard, really.
- Where did you learn this recipe? Honestly, partly by accident and partly from a mix of this Budget Bytes version and experimenting myself (plus, a little help form The Kitchn—great site for ideas!).
And now, if you’ll excuse me, I’ve got to go rescue that last bit of skillet before someone else does. Happy cooking! Oh, and if you try adding pineapple...just don’t tell me about it.
Ingredients
- 1 lb ground turkey
- 2 medium zucchinis, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
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2Add the minced garlic and cook for 30 seconds until fragrant. Stir in the ground turkey and cook, breaking it up with a spoon, until browned and cooked through.
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3Add the diced zucchini and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
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4Stir in the drained diced tomatoes, dried Italian herbs, salt, and black pepper. Cook for another 5-7 minutes, allowing the flavors to meld and the mixture to thicken slightly.
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5Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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