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Garlic Butter Ground Turkey Zucchini - Easy, Flavor-Packed Skillet Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey (1 to 1.25 pounds, preferably 93% lean)
  • Zucchini (3 medium, sliced into 1/4-inch rounds or half-moons)
  • Unsalted butter (3 tablespoons)
  • Olive oil (1 tablespoon)
  • Garlic (4–5 cloves, minced)
  • Onion (1 small, finely chopped; optional but recommended)
  • Lemon (1, for zest and juice)
  • Crushed red pepper flakes (to taste)
  • Fresh parsley or basil (a small handful, chopped)
  • Salt and black pepper
  • Parmesan (optional, for finishing)

Method
 

  1. Prep your ingredients: Slice the zucchini, mince the garlic, and finely chop the onion. Zest the lemon, then cut it in half for juicing later.
  2. Heat the skillet: Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When the butter foams, swirl to coat.
  3. Brown the turkey: Add ground turkey in an even layer. Let it sear undisturbed for 2–3 minutes to develop color, then break it up with a spatula. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until no longer pink and lightly browned, about 5–7 minutes. Transfer to a plate, leaving any drippings in the pan.
  4. Soften the aromatics: Reduce heat to medium. Add the onion and a pinch of salt. Cook 3–4 minutes, stirring, until translucent and lightly golden.
  5. Cook the zucchini: Add 1 tablespoon butter and the zucchini. Spread it out so most pieces touch the pan. Cook 3–4 minutes without moving much, then stir and cook 2–3 minutes more. You want tender with a little bite, and some golden edges.
  6. Add garlic and chili flakes: Make a clear spot in the center, add the remaining 1 tablespoon butter, minced garlic, and a pinch of red pepper flakes. Stir 30–45 seconds until fragrant.
  7. Combine and brighten: Return the turkey and any juices to the skillet. Sprinkle in the lemon zest and squeeze in about 1 tablespoon lemon juice. Toss to coat. Taste and adjust with more salt, pepper, or lemon.
  8. Finish with herbs: Turn off the heat. Fold in chopped parsley or basil. If using, shower with grated Parmesan.
  9. Serve: Spoon into bowls, over rice or orzo, or with crusty bread to catch the garlicky butter.