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Easy 5-Ingredient Turkey Zucchini Skillet Recipe for Quick Healthy Dinners

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A simple and quick one-pan meal featuring lean ground turkey, fresh zucchini, and canned tomatoes, perfect for busy weeknights and healthy dinners.

Ingredients

Scale
  • 1 lb lean or extra lean ground turkey
  • 2 medium zucchini, sliced or diced
  • 14.5 oz canned diced tomatoes
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Wash and slice the zucchini into half-moons or bite-sized chunks. Open and drain the canned diced tomatoes slightly to avoid excess liquid. Have your olive oil and seasoning ready.
  2. Place your skillet over medium heat and add the olive oil. Warm until it shimmers but doesn’t smoke.
  3. Add the ground turkey to the skillet. Break it apart and spread evenly. Let it sit untouched for a couple of minutes to brown, then stir occasionally until cooked through and no pink remains. Season with salt and pepper as it cooks.
  4. Toss in the sliced zucchini and stir well to combine with the turkey. Cook for about 5 minutes, stirring every minute or so, until the zucchini softens but still holds some bite.
  5. Add the diced tomatoes along with their juices. Stir everything together and cook for another 3 minutes to warm the tomatoes and let flavors marry. Taste and adjust seasoning if needed.
  6. Remove from heat once tomatoes are heated through and zucchini is tender. Let the skillet sit for a minute before serving.

Notes

Do not rush browning the turkey; let it sit to develop a nice crust. Use medium heat to avoid burning. Drain excess liquid if zucchini releases too much water to prevent sogginess. Add zucchini only after turkey is mostly cooked to avoid mushy texture. Optional additions include red pepper flakes, fresh herbs, or garlic for extra flavor.

Nutrition

Keywords: turkey skillet, zucchini recipe, quick dinner, healthy dinner, one-pan meal, easy recipe, ground turkey, low carb, gluten free