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Low Calorie Meal Prep Ground Turkey & Zucchini Skillet - Simple, Fresh, and Satisfying

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

Ingredients
  

  • Ground turkey (93% lean) – about 1 to 1.25 pounds
  • Zucchini – 3 medium, cut into half-moons
  • Yellow onion – 1 medium, diced
  • Garlic – 3 cloves, minced
  • Bell pepper – 1 large (any color), diced
  • Cherry or grape tomatoes – 1 cup, halved (optional but adds freshness)
  • Low-sodium chicken broth – 1/3 cup
  • Tomato paste – 1 tablespoon
  • Olive oil – 1 tablespoon
  • Spices – 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper – to taste
  • Lemon – 1, for finishing
  • Fresh herbs – chopped parsley or cilantro (optional)

Method
 

  1. Prep the vegetables. Dice the onion and bell pepper. Slice the zucchini into thick half-moons (about 1/2 inch). Halve the tomatoes. Mince the garlic.
  2. Heat the pan. Add olive oil to a large nonstick skillet over medium-high heat. When the oil shimmers, add the onion and bell pepper. Cook 3–4 minutes until softened.
  3. Brown the turkey. Add ground turkey to the skillet. Break it up with a spatula. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook 5–6 minutes until no longer pink and lightly browned in spots.
  4. Add garlic and spices. Stir in garlic, smoked paprika, oregano, cumin, and red pepper flakes. Cook 30–60 seconds until fragrant.
  5. Stir in zucchini. Add zucchini and toss to coat with the seasonings and turkey. Cook 3 minutes, stirring occasionally. You want the zucchini to soften slightly but keep some bite.
  6. Make a quick sauce. Mix tomato paste with the chicken broth, then pour into the skillet. Stir to combine, scraping up any browned bits. Simmer 2–3 minutes until the sauce lightly coats everything.
  7. Add tomatoes and finish. Stir in the halved tomatoes and cook 1 minute more, just to warm them. Squeeze in the juice of half a lemon and adjust salt and pepper. Remove from heat and sprinkle with chopped parsley or cilantro.
  8. Portion for meal prep. Divide into 4 containers. Let cool uncovered for 10–15 minutes before sealing.