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Healthy High Protein Turkey Zucchini Skillet - A Quick, Balanced One-Pan Meal

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

Ingredients
  

  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 to 1.25 pounds lean ground turkey (93% or 99% lean)
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 red bell pepper, diced (optional but recommended)
  • 1 cup cherry tomatoes, halved, or 1 cup canned diced tomatoes (drained)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, to taste)
  • Salt and black pepper, to taste
  • 1/4 cup low-sodium chicken broth or water (as needed)
  • Juice of 1/2 lemon
  • 2 tablespoons chopped fresh parsley or basil
  • Optional toppings: crumbled feta, shredded Parmesan, sliced avocado, or a dollop of Greek yogurt

Method
 

  1. Warm a large skillet over medium heat. Add the olive oil, then the diced onion. Cook for 3–4 minutes, stirring occasionally, until softened and fragrant.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant. Avoid browning the garlic.
  3. Add the ground turkey. Season with a generous pinch of salt and black pepper. Cook, breaking it up with a spatula, for 5–7 minutes until no longer pink.
  4. Stir in the tomato paste, smoked paprika, cumin, oregano, and red pepper flakes. Cook for 1 minute to bloom the spices and caramelize the paste.
  5. Add the zucchini and bell pepper. Toss to coat in the spiced turkey mixture. Cook for 5–7 minutes, stirring occasionally, until the zucchini is just tender but not mushy.
  6. Add the cherry tomatoes (or drained canned tomatoes). If the pan looks dry, splash in the chicken broth or water. Simmer for 2–3 minutes to meld flavors.
  7. Taste and adjust seasoning with more salt and pepper. Squeeze in the lemon juice to brighten the dish.
  8. Remove from heat and stir in the chopped parsley or basil. Top with feta, Parmesan, or Greek yogurt if using. Serve hot.