Easy Ground Turkey and Zucchini Skillet

A quick, one-skillet meal packed with lean ground turkey, tender zucchini, bell pepper, and spinach. Nutritious, flavorful, and perfect for a 30-minute weeknight dinner or healthy meal prep.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Meat:

• 1 lb lean ground turkey (or lean ground beef)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chili powder
• ½ tsp dried oregano
• ¼ tsp paprika
• 1 tsp garlic, minced

For the Veggies:

• 1½ tbsp olive oil or avocado oil
• 2 medium zucchini, cubed
• 1 bell pepper (any color), chopped into ¾-inch pieces
• ½ white or yellow onion, chopped into ¾-inch pieces
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp paprika
• ¼ tsp black pepper
• ½ cup water
• 2 tbsp tomato paste
• 5 oz fresh baby spinach

Instructions

1. Cook the Turkey

In a large skillet over medium-high heat, add the ground turkey. Use a spatula to break it apart and cook until browned, about 6–8 minutes.
Stir in salt, pepper, chili powder, oregano, paprika, and minced garlic. Cook for 1 more minute, until garlic is fragrant and golden.
Transfer the turkey mixture to a bowl and set aside.

2. Sauté the Vegetables

Reduce heat to medium. In the same skillet, add oil, zucchini, bell pepper, and onion.
Sprinkle with salt, garlic powder, onion powder, oregano, basil, paprika, and pepper. Stir well.
Cook for 5–10 minutes, stirring occasionally, until onion is translucent and veggies are nearly tender.

3. Combine and Simmer

Return the cooked turkey to the skillet. Add water, tomato paste, and spinach. Stir to combine.
Cover and let simmer for 5–10 minutes, until everything is warmed through and spinach has wilted.

Notes

• Meal Prep Friendly: This skillet keeps well in the fridge for up to 4 days. Store in airtight containers for easy lunches or dinners. Reheat gently in a microwave or skillet.
• Freezer Option: Cool completely and freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Make It Spicy: Add ¼ teaspoon cayenne pepper or a few dashes of hot sauce with the turkey seasoning for a kick.
• Lower Sodium: Reduce added salt and use low-sodium tomato paste to lower the sodium content if needed.
• Add Carbs: Serve over cooked rice, quinoa, or couscous for a more filling meal.
• Add Cheese: Stir in a handful of shredded mozzarella or cheddar at the end for a creamy finish.
• Vegetable Swaps: Try mushrooms, cherry tomatoes, or kale in place of some or all of the veggies.
• Use Leftovers: Wrap leftovers in a tortilla or stuff into a pita for an easy wrap.

Nutrition Facts (Per Serving)

• Calories: 272
• Carbohydrates: 11g
• Protein: 25g
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 84mg
• Sodium: 1060mg
• Potassium: 872mg
• Fiber: 3g
• Sugar: 6g
• Vitamin A: 4897 IU
• Vitamin C: 68mg
• Calcium: 95mg
• Iron: 4mg

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