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.
Highly recommend this recipe it’s absolutely delicious and the best part it takes the any effort to be made. I enjoyed it with a side of rice and some arugula salad. I had leftovers which I definitely took advantage of that and the next day we had pasta with the leftover toppings.
I’m trying to meal prep and I’m having a hard time getting the right serving size of this dish. Do you have a healthy serving for 1 serving? Like 1cup or 3 1/4cups ?
Hi Peter. 1 serving would be 1-1/2 cups.
I added spaghetti squash and loved it!
Fantastic! Glad you enjoyed the recipe, Staci.
Very tasty with the pesto!
That’s fantastic to hear Carmela!
I made this tonight and was so happy with the result. It was bursting with flavor and color! My son is not a fan of zucchini but he loved it and went back for seconds. I had mine over a bed of microwavable brown rice. It was a quick and fresh meal. So easy. Definitely adding this one to my repertoire and looking forward to trying your other recipes. Thank you for this!
So happy you enjoyed the recipe Michael!
Loved this dish! I followed the steps exactly. You are so right about the cook time for the zucchini. It was perfect. Great flavor. Will make it again and can’t wait to send it to my sister.
So happy to hear this Linda!
WOW!!! So simple, so delicious. A one pot wonder:) We have made this several times now, and at my daughter’s suggestion have also substituted spinach for the zucchini which was also fantastic. We had a small portion of the spinach version leftover and it made fantastic omelets. This will be served regularly at our house and I have shared the recipe with my foodie family and friends. Thank you!
Thrilled to hear this wonderful feedback D!
A fast dinner to pull together that my picky teen ate every bite!
So happy to hear this Kristina!
Super fast and yummy. I used Roma tomatoes and extra onion but recipe looked like the picture. All three of my male family members loved it. Super easy clean up. Thx!
Yay! That’s awesome Angi!
This is an excellent dish. I made homemade pesto (have a large plant in my garden) and followed the recipe. The only thing I did different was I sauteed the zucchini in a separate skillet since I had so much of it. Served this over smashed potatoes but rice or pasta would work too (with pasta I would save some pesto to add to it). My husband and I loved it. This is a good “go to” recipe during the summer months when you don’t want to use your oven. Will definitely make again. Thank you Olena!
I’m so happy to read this! Thanks for your positive feedback, Patti!