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A vibrant one-pan Italian ground turkey and zucchini skillet garnished with parmesan and parsley.

One-Pan Italian Ground Turkey & Veggie Skillet

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 315
Ingredients Method

Ingredients
  

  • 1 lb lean ground turkey
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, chopped
  • 2 medium zucchinis , sliced into half-moons
  • 3 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 oz) petite diced tomatoes, undrained
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Heat olive oil in a large non-stick skillet over medium-high heat.
  2. Add the ground turkey to the skillet and cook, breaking it into crumbles, until no longer pink, approximately 5-7 minutes.
  3. Incorporate the diced onion and red bell pepper into the turkey and sauté for 5 minutes until the vegetables begin to soften.
  4. Add the zucchini and minced garlic to the skillet and continue cooking for 3 minutes, stirring occasionally.
  5. Season the mixture with oregano, basil, red pepper flakes, salt, and black pepper.
  6. Pour in the diced tomatoes with their juices and stir to combine.
  7. Reduce heat to medium-low and simmer for 5-7 minutes, or until the zucchini is tender and the flavors are well blended.
  8. Remove from heat and garnish with grated Parmesan cheese and chopped fresh parsley before serving.