One pan Ground Turkey and Zucchini Skillet with tomatoes and pesto is a delicious 30 minute low carb recipe that will become your family’s favorite! Minimum ingredients and effort with maximum flavor.
We also love Tex Mex chicken and zucchini, Caprese chicken and zucchini and pesto chicken and vegetables.
Table of contents
Ground turkey and zucchini skillet with pesto is a summer or year round must-do! This low carb ground turkey recipe is loaded with lean meat, juicy tomatoes, crunchy zucchini, basil pesto and freshly grated Parmesan cheese.
The other day was very-very hot and I just couldn’t bare standing at the stove for more than 15 minutes.
I had originally planned to make zucchini boats but that’s next time when I feel fancy and the thought of the oven warming up my kitchen isn’t a death sentence.
I would have loved to feast on cold Pad Thai zucchini noodles but that wouldn’t suffice for any of my boys’ appetite. All of the above mentioned circumstances called for an easy skillet meal.
Chop-chop, stir and a healthy dinner is served.
I love these type of recipes and so does my family, taco skillet and Tex Mex sweet potato skillet just to name a few!
Why You’ll Love This Recipe
Turkey zucchini skillet is healthy and made in one pan! What else could you ask for after a busy day?! Here are some other highlights:
- Low carb: Protein packed and can fit a variety of diets including keto, paleo and Whole 30.
- Flavorful: Simple fresh ingredients that are naturally gluten free and grain free!
- Lean: Lower in fat from lean ground turkey and vegetables!
- Easy: One skillet, 30 minutes and perfect for weeknight healthy meals!
Ingredients for Ground Turkey Skillet
Simple ingredients will make this one pot meal a new family favorite! And bonus this recipe is perfect for using up leftover pesto from pesto chicken (hint: that Costco size jar you bought).
- Ground turkey: 2 lbs of lean or extra lean ground turkey or even ground chicken. Use 1 lb ground turkey meat for even healthier skillet.
- Zucchini: 2.5 to 3 lbs dark or light green zucchini or use yellow summer squash.
- Tomatoes: I like to use 1 pint of sliced in half grape or cherry tomatoes. Regular tomatoes will work too, they just break down more and form fresh tomato sauce.
- Pesto: 3/4 cup store bought or homemade pesto.
- Parmesan cheese: It is best to use freshly grated Parmesan and not from a shaker. More flavor and healthier this way.
- Onion: Can be replaced with about 1 tbsp of onion powder or flakes.
How to Make Ground Turkey and Zucchini Skillet
I am using a very large skillet about 14″ wide to hold ground turkey zucchini and other ingredients. You can cut back on zucchini or turkey a bit if your skillet is 12″, smaller or not deep enough.
Cook onion: Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and cook for 3 minutes, stirring occasionally.
Cook meat: Add ground turkey and cook for 5-7 minutes, constantly breaking into pieces and stirring.
Cook zucchini but don’t overcook: Add zucchini, stir and cook for another 3-4 minutes, stirring occasionally. Do not overcook and stop cooking before you think zucchini is done. It helps to avoid mushy squash.
Add pesto and cheese: Turn off heat, add tomatoes and pesto, then stir. Garnish with Parmesan cheese.
Substitutions
- Cheese: Instead of Parmesan cheese you can add slices of fresh mozzarella cheese and let them melt under the lid. Or even crumbled feta cheese or regular shredded Mozzarella cheese. Try zucchini lasagna, next!
- Veggies: Substitute some of the zucchini for some other garden veggies such as bell pepper or green beans.
- Other meat: Ground chicken, ground beef, venison or lamb will work as well. Depending on how lean it is, you may need to drain excess fat.
- Red pepper flakes: Add a pinch for some heat.
Tips for Best Results
- This recipe makes a lot: And since you can’t freeze leftovers, if you are cooking for 2 people, I recommend to cut recipe in half. Unless you are good with leftovers for 3 days.
- Make sure you have proper cooking vessel: I use 14″ Green Pan, this 12″ skillet might work too because it seems deeper. Also Dutch oven would be great!
- Stop cooking zucchini before they look ready: Zucchini contains 90% if not more water, so to avoid mushy veggies and ground turkey, cook as per recipe and do not overcook. Stop cooking while squash still looks firm and crisp, it will get there with residual heat.
FAQs
Serve this ground turkey and veggies on its own or over a bed of spring mix, shredded lettuce or kale. In the fall, I have served it over spaghetti squash as well for a low carb idea.
For all my boys, I cooked young potatoes with dill as low carb isn’t for them. Instant Pot brown rice or Instant Pot quinoa would be great for some complex carbs.
Not a tomato fan, no problem! Use bell peppers or top with avocado at the end.
No need to, unless you want the extra step.
How to Store
Storing: Refrigerate leftovers in an airtight container for up to 3 days as meal prep for healthy lunch ideas.
I do not recommend to freeze this dish as zucchini do not freeze well. If this recipe is too much, cut it in half.
Reheating: Reheat on a skillet with a splash of water while covered. Simmer on low, check and stir every 3 minutes until warmed through.
More Ground Turkey Recipes to Try
- Ground turkey and potato skillet
- Ground turkey and broccoli pasta
- Zucchini pizza skillet
- Turkey burger recipe
- Turkey meatballs
- Turkey sliders
- Spinach feta turkey burgers
- Ground turkey zucchini boats
- Ground turkey stew
Alternately, browse 45+ delicious healthy zucchini recipes!
Low Carb Ground Turkey and Zucchini Skillet
Ingredients
- 2 lbs lean or extra lean ground turkey
- 2.5-3 lbs zucchini cut into thin slices
- 1 medium onion finely chopped
- 1 pint grape tomatoes cut in halves
- 3/4 cup pesto
- 1/4 tsp salt
- 2 tbsp Parmesan cheese grated
- 1 tsp oil
Instructions
- Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and cook for 3 minutes, stirring occasionally.
- Add ground turkey and cook for 5-7 minutes, constantly breaking into pieces and stirring.
- Add zucchini, stir and cook for another 3-4 minutes, stirring occasionally.
- Turn off heat, add tomatoes and pesto, then stir.
- Garnish with Parmesan cheese and serve on its own or over greens for a low carb meal, or with Instant Pot brown rice or Instant Pot quinoa for complete with complex carbs meal.
Video
Notes
- Store: Refrigerate in an airtight container for up to 3 days. Do not freeze as zucchini do not freeze well. If this recipe is too much, cut it in half.
- Reheat: Reheat in a skillet with a splash of water while covered. Simmer on low, check and stir every 3 minutes until warmed through.
- Ground turkey: Use 1 lb of ground turkey meat for even healthier skillet.
- Tomatoes: Regular tomatoes will work too, they just break down more.
- Parmesan cheese: It is best to use freshly grated Parmesan and not from a shaker. More flavor and healthier this way.
- Onion: Can be replaced with about 1 tbsp of onion powder or flakes.
Great recipe for me to use with all the zucchini I have grown! Thank you again, Olena, for saving my dinner dilemma!
I’m so happy to read this! Thanks for your positive feedback, Beth!
Hello, the other day I found a recipe on your site that I wanted to make. I printed it out and wrote a grocery list but now I cant find the recipe and wonder if you can help me. I found it on the place you have 45 healthy recipes. I threw the recipe I printed out by accident but I believe it had broccoli, green beans and parmesan cheese. I think it was an oven dish. Iv searched your recipes and cannot find it anywhere. I would be appreciative of any help. Thank you very much. It wasnt the recipe I am posing at.
This one https://ifoodreal.com/chicken-and-zucchini/ or https://ifoodreal.com/healthy-pasta/ ? I don’t have any with green beans for sure. Or this one https://ifoodreal.com/ground-turkey-and-broccoli-pasta/
Delicious. Made it with quinoa
Made a version using this as inspiration and the family loves it. I sautéed onion and sweet peppers with the ground turkey used veggie seasoning and in an separate pan I softened some onion and added the zucchini added 2 tomatoes sliced and a small container of spinach, also used the veggie seasoning. Mixed together, using veggie pesto and lemon juice….
This recipe was a big hit ! Surprise by how much my husband liked it…
My father in law gave this dish a ten! It will be placed in my list of favorites.
Yay! I love hearing this Allison!
This was a winner. It’s the first time I used ground turkey. The pesto really made it. The one thing I did that was different was to add a small amount of whole wheat orzo. It made it a really complete meal. Loved it.
Glad you liked it Lori!
Very nice and easy meal.
My family loved it! I served it with GF TJ’s gnocchi. I also pan seared the ground turkey brick in a seperate pan first.
Awesome Lauire!
Made this for dinner tonight, it came out pretty good. Turkey came in 1.33lb package so that’s what I used. Four medium squash, zucchini and yellow squash, were about 2.5 pounds. Tomatoes from the garden. The only thing I’d change next time is to pre-salt the squash to release some moisture, I used a turkey baster to remove almost a cup of liquid from the pan and it’s still pretty liquidy.
Healthy and delicious! I had to print this one for my recipe book. I made small adjustments because I needed to use up some things. I used a 1 lb package of ground turkey and added both zucchini and yellow squash. I also used one can of drained diced tomatoes to sub for fresh tomatoes and crumbled feta on top. Served with some rice and it was loved by both the grown ups and the toddlers. Even had enough to share with a friend and she asked to marry me haha. This one is a keeper!
I’m so happy to read this! Thanks for your positive feedback!