Turkey Zucchini Skillet (Print-Friendly Version)
Juicy turkey and zucchini come together with fresh chopped veggies in one pan, with melty mozzarella on top.
# Ingredients List:
→ Main Ingredients
01 -
1 can (14.5 ounces) diced tomatoes, don’t drain
02 -
1 bell pepper, diced up
03 -
2 cloves garlic, smashed and chopped
04 -
1 medium onion, chopped
05 -
2 medium zucchinis, chopped
06 -
1 pound ground turkey
→ Seasonings
07 -
Salt and ground black pepper, add to taste
08 -
1 teaspoon paprika
09 -
1 teaspoon Italian seasoning
→ For Cooking
10 -
2 tablespoons olive oil
→ Optional Toppings
11 -
Fresh parsley or basil, for sprinkling
12 -
1 cup mozzarella cheese, shredded
# Detailed Cooking Steps:
01 -
Pull the skillet off the burner and let it chill for about a minute. Toss some chopped parsley or basil right on top. Scoop it up while warm, or pair with your favorite side like rice or salad, if you want.
02 -
If you’re adding cheese, sprinkle mozzarella all over the skillet, slap a lid on, then chill for two or three minutes till the cheese is nice and gooey.
03 -
Dump in all the diced tomatoes along with their juices, give things a good stir. Let it bubble gently with the lid on for five to seven minutes until the zucchini are soft but still have a bit of crunch.
04 -
Toss the diced zucchini into the skillet and mix everything so it’s evenly spread out.
05 -
Sprinkle in the paprika, Italian blend, salt, and pepper. Mix it up so it all blends nicely.
06 -
Throw in the ground turkey, breaking it apart as you go. Let it cook until there’s no more pink, usually five to seven minutes. Give it a stir now and then.
07 -
Pour olive oil into your big skillet and get it hot over medium. Drop in the onion and bell pepper, cooking for a few minutes till they soften up. Add garlic, stirring for another minute so it smells awesome.
08 -
Cut the zucchinis, onion, and bell pepper into pieces. Smash and chop the garlic. Open up your can of tomatoes and set everything near your cooking spot.
# Helpful Hints:
01 -
Swap in different veggies if you’re working with what’s in the fridge.
02 -
Great to make ahead—keeps well in a sealed container in the fridge.