Makes: *4 Servings*
Per Serving: *39g Protein | 330 Cal*

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Vegetables sautéing in the pot - Ground Turkey and Zucchini Skillet

On busy weeknights, you need something quick, easy, healthy, and delicious for dinner. If you don’t have dinner planned out in advance, pulling together a last-minute meal can feel a little bit overwhelming. What will you make? How long will it take? This ground turkey and zucchini skillet is a healthy, protein and veggie-packed meal that all comes together in one pan, in about 30 minutes, making it the perfect recipe to make on those nights when you’re about to pick up the phone and order takeout.

Because this ground turkey and zucchini skillet recipe is made in just one pan, clean-up is a total breeze and since it’s a simple skillet meal, it only takes about 30 minutes. Sure, there’s a little bit of chopping to be done, but you can always buy pre-cut veggies, or if you are able to plan ahead a bit, this recipe can be on your table even quicker.

Whether you’re meal-prepping yourself a healthy dinner to eat all week or you’re just looking for a quick, easy, and healthy meal that the whole family will enjoy, this easy turkey zucchini skillet (packed full of taco-inspired flavors) is sure to wow.

Why You’ll Love This Ground Turkey and Zucchini Skillet Recipe

On the Table Fast: This recipe comes together in about 30 minutes, meaning you can make this dinner on even the busiest nights.
Packed with Protein: With 39g of lean protein in each serving, this skillet meal will keep you feeling fuller for longer.
Tons of Veggies: This recipe is full of veggies! Zucchini, sweet potato, tomatoes, onion, bell pepper, and corn all add flavor, fiber, and lots of nutrition.
One-Pan Meal: Because this meal comes together in just one pan, you can spend less time cleaning up and washing dishes and more time enjoying your meal and relaxing after your day.
Versatile and Customizable: As with many of my recipes, feel free to mix it up and make this your own. Use chicken, beef, or pork in place of the ground turkey, swap out the taco seasoning for another spice blend, change up the garnishes, and use whichever veggies you prefer.

Chopped vegetables in piles on the cutting board - Ground Turkey and Zucchini Skillet

Ingredients

1-2 tablespoons avocado oil or olive oil
2 zucchinis, diced (about 3-4 cups)
1 medium-large sweet potato, peeled and cubed (about 2 cups)
1 can fire-roasted diced tomatoes (1 cup)
1 small red onion, diced
1 bell pepper, diced
1 lb 99% lean ground turkey (you can also use ground chicken or beef)
1 packet taco seasoning blend (I like Siete Foods)
1/2 can black beans, drained and rinsed
1/2 jar Trader Joe’s Corn & Chile Salsa (or 1/2 cup roasted corn)
2 oz light shredded cheese blend (or Monterey jack cheese)
Green onions, cilantro, and sour cream for garnish

Instructions

Heat the skillet and oil: Heat 1-2 tablespoons of avocado oil in a large skillet over medium-high heat.
Sauté the sweet potatoes: Add the diced sweet potato to the skillet and let it cook for about 5-7 minutes, stirring occasionally. We’re starting with the sweet potato because it’ll take the longest to cook.
Add the zucchini, onion, and pepper: Add the zucchini pieces, red onion, and bell pepper to the pan with the sweet potato. Cook for about 5 minutes until the veggies are crisp-tender.
Cook the turkey: With a spoon or rubber spatula, move the vegetables to one side of the skillet. Add the ground turkey to the other side of the skillet, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes.
Add the taco seasoning: Sprinkle the taco seasoning over the top of the veggies and turkey and stir to coat everything in the seasoning.
Add the rest of the veggies: Stir in the fire-roasted tomatoes, black beans, and either the corn salsa or roasted corn. Let everything cook for about 5 minutes to let the flavors meld.
Add cheese: Sprinkle shredded cheese over the top of the skillet. Cover it and cook for about 2-3 minutes or until the cheese melts.
Serve: When the cheese has melted, take the skillet off of the heat. Top everything with sliced green onions, minced cilantro, and a dollop of sour cream if you'd like. Serve and enjoy!

Nutrition Information (Per Serving - Makes 4 Servings)

Calories: 330
Protein: 39g
Carbs: 36g
Fat: 4g

Swaps & Substitutions

Add Some Heat: Prefer a little more spice? Add a little chili powder or cayenne pepper to the taco seasoning or stir in a few dashes of your favorite hot sauce or some sliced or diced pickled jalapeños for extra flavor.
Try a Different Meat: If you don’t have or don’t want to use ground turkey, try making this skillet with ground chicken, lean ground beef, or even ground pork. Note: the ground pork will add extra fat to the nutritional content of this recipe!
Watching Your Carbs? Rather than using sweet potato, mix in some extra zucchini or add cauliflower, cauliflower rice, or baby spinach instead. You can also leave out the beans or add in other low-carb veggies or even tofu as a replacement.
Great for Meal Prep: This recipe is perfect for meal prepping. Simply cool down your ground turkey and zucchini skillet and divide it into four servings. Store each serving in an airtight container in the fridge for up to 4 days. When you’re ready to eat, reheat your meal in the microwave or oven until warmed through.

Turkey and Zucchini Skillet

Watch the Tutorial

FAQs

If you don’t eat meat or are just looking for a meatless meal, leave out the ground turkey and add a plant-based ground meat alternative, tofu crumbles, or even just extra beans for a vegetarian skillet that’s still packed with protein.
Fresh spinach, yellow squash, or butternut squash would all be great additions to this easy weeknight dinner, but you can add just about any of your favorite fresh veggies.
While this one-pan ground turkey and zucchini skillet is great on its own, you can definitely serve it alongside other dishes if you’d like more. Try eating it with a low-carb tortilla, a side of brown rice or cauliflower rice, a simple side salad, or even just a side of avocado. Yum!
If you find you have leftovers from this meal, you can store them in an airtight container in the fridge for up to 4 days. When you’re ready to eat, heat the leftovers in the microwave, in the oven, or on the stovetop for a quick, healthy meal. It's still great the next day!

This is one of my favorite skillet meals and the perfect flavorful meal to add to your regular recipe rotation. Topped with fresh herbs, green onions, and creamy sour cream, it's delicious, quick, and healthy—just what you're looking for from your easiest dinners.