Name: Easy Ground Turkey and Zucchini Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound lean ground turkey; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon chili powder; 1/2 teaspoon dried oregano; 1/4 teaspoon paprika; 1 teaspoon minced garlic; 1 1/2 tablespoons olive oil or avocado oil; 2 medium zucchini, cubed into 3/4–1-inch pieces; 1 bell pepper, any color, cut into 3/4–1-inch pieces; 1/2 white or yellow onion, cut into 3/4–1-inch pieces; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 1/2 cup water; 2 tablespoons tomato paste; 5 ounces fresh baby spinach

Jump to Recipe·Leave a Review

This easy ground turkey and zucchini skillet is a wholesome, flavorful one-pan meal featuring lean turkey, tender zucchini, bell pepper, and fresh spinach. It comes together quickly, making it perfect for busy weeknights or simple meal prep.

Why You’ll Love This Recipe

This recipe is a fantastic balance of lean protein and vibrant vegetables, creating a nourishing dish that tastes delicious without requiring complicated steps. Everything cooks in a single skillet, reducing cleanup and keeping the cooking process simple. The seasoning blend adds depth and warmth, giving the dish a satisfying flavor that pairs beautifully with rice, potatoes, pasta, or low-carb options like cauliflower rice or zucchini noodles. It’s versatile, light, and filling—an easy weeknight staple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound lean ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1 teaspoon minced garlic

Veggies:
1 1/2 tablespoons olive oil or avocado oil
2 medium zucchini, cubed into 3/4–1-inch pieces
1 bell pepper, any color, cut into 3/4–1-inch pieces
1/2 white or yellow onion, cut into 3/4–1-inch pieces
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 cup water
2 tablespoons tomato paste
5 ounces fresh baby spinach

Directions

Add the ground turkey to a large skillet over medium-high heat. Break it apart with a spatula and cook until browned.
Stir in salt, black pepper, chili powder, dried oregano, paprika, and minced garlic. Sauté for 1 additional minute until the garlic becomes golden. Transfer the meat mixture to a bowl and set aside.
Reduce heat to medium. Add the oil to the skillet along with the zucchini, bell pepper, and onion.
Season the vegetables with salt, garlic powder, onion powder, dried oregano, dried basil, paprika, and black pepper. Cook, stirring occasionally, for 5 to 10 minutes, or until the vegetables are tender and the onion is translucent.
Return the cooked turkey mixture to the skillet. Add the water, tomato paste, and fresh spinach.
Stir well, cover, and let everything simmer for 5 to 10 minutes, or until the spinach wilts and the mixture is warmed through.
Serve hot with your choice of sides or enjoy as-is.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: about 10 minutes
Cook time: about 15–20 minutes
Total time: 25–30 minutes

Variations

Substitute ground turkey with lean ground chicken for a similar flavor and texture.
Add mushrooms, broccoli, or cherry tomatoes for extra vegetables.
Replace spinach with kale or Swiss chard if preferred.
Add a pinch of crushed red pepper for spice.
Serve over rice, quinoa, roasted potatoes, cauliflower rice, or spooned into lettuce wraps.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 4 to 5 days. Reheat in a skillet over low to medium-low heat until warmed through, or microwave in short intervals until hot. This dish also reheats well for meal prep and maintains great texture.

FAQs

How small should I cut the zucchini?

Cut into 3/4–1-inch cubes or half-moons so the pieces stay tender but don’t fall apart.

Can I use frozen vegetables?

Fresh is best for texture, but frozen bell peppers or spinach can be used if added during the simmering stage.

Can I use ground chicken instead of turkey?

Yes, ground chicken works perfectly in this recipe.

Can I make this dish spicier?

Add extra chili powder, paprika, or crushed red pepper flakes.

What’s the best oil to use?

Olive oil or avocado oil both work well for sautéing.

Can I meal prep this recipe?

Yes, it stores well and reheats beautifully, making it ideal for meal prep.

What can I serve this with?

Rice (white or brown), quinoa, cauliflower rice, roasted potatoes, or zucchini noodles.

Can I omit the tomato paste?

Tomato paste adds depth, but the dish will still be tasty without it. You may add a splash of broth for moisture.

Can I freeze the leftovers?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight before reheating.

How do I prevent the vegetables from becoming too soft?

Cook over medium heat and avoid over-stirring. Cut them into uniform pieces so they cook evenly.

Conclusion

This easy ground turkey and zucchini skillet delivers a flavorful, nutrient-rich meal with minimal effort and only one pan to clean. Packed with vegetables, herbs, and lean protein, it’s a recipe that works perfectly for busy schedules while still offering satisfying, wholesome comfort. Add it to your weekly rotation—you’ll appreciate both the simplicity and the delicious results.