One pan Ground Turkey and Zucchini Skillet with tomatoes and pesto is a delicious 30 minute, low carb recipe that will quickly become a family favorite! Minimal ingredients, minimal effort, and maximum flavor.
Why You’ll Love This Recipe
This ground turkey and zucchini skillet is a summer must-do! On those sweltering days when you can’t bear standing over a hot stove for more than 15 minutes, this easy turkey zucchini skillet saves the day. It’s loaded with lean protein, juicy tomatoes, and fresh pesto flavor.
Here are some other highlights:
- Low carb: With 41g of protein and only 13g of carbs, it’s a filling high-protein meal that won’t leave you hungry.
- Flavorful: The combination of fresh pesto and Parmesan cheese creates a rich, gourmet taste with very few ingredients.
- One pan and 30 minutes: Skillet meals like this one are perfect for busy weeknights! Just like with my healthy zucchini pizza skillet, you only have one skillet to wash.
- Lean and healthy: Using lean ground turkey makes this a healthy meal that’s lower in fat, naturally gluten-free and grain-free.
- Meal-prep friendly: The flavors actually deepen overnight! It stays fresh in the fridge for up to 3 days, making it the perfect healthy lunch.
Reader’s Review
This was so delicious! Made recipe as written and it was fast and felt healthy! Even the picky hubs thought it was delicious! It will be a great way to use up zucchini from my garden!
Tric
Ingredients for Ground Turkey Skillet
- Ground turkey: Use 2 pounds of lean or extra-lean ground turkey. You can also use ground chicken for a similar flavor – in fact, I have a dedicated chicken and zucchini skillet if you prefer that protein! For a lighter version, you can reduce this to 1 pound and the recipe still holds up beautifully.
- Zucchini: You’ll need about 2.5 to 3 pounds of zucchini (roughly 3-4 medium). Both dark and light green zucchini work, or you can use yellow summer squash for a pop of color.
- 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 of your favorite store-bought brand or my homemade pesto. This is the main flavor driver, so pick one you love!
- Parmesan cheese: For the best results, use freshly grated Parmesan cheese. It melts better and has a sharper flavor than the shelf-stable shaker kind.
- Onion: One medium yellow or white onion, finely chopped. If you’re in a pinch, you can substitute with 1 tablespoon of onion powder or flakes.
- Oil: Just a teaspoon of high-heat oil, like avocado or olive oil, for sautéing.
- Spices: A pinch of salt to bring out the natural flavors. Can always add red pepper flakes for some heat, and dried oregano or Italian seasoning for more flavor.
Substitutions
- Cheese: Instead of Parmesan cheese you can add slices of fresh mozzarella cheese and let it melt under the lid like I do with my Caprese chicken zucchini skillet. Or even crumbled feta cheese or regular shredded Mozzarella cheese.
- Dairy-free: Use nutritional yeast or a dairy-free Parmesan alternative.
- Veggies: You can swap zucchini for bell pepper or greens. For a version that specifically uses peppers and black beans, check out my turkey taco skillet.
- Tomatoes: Not a tomato fan, no problem! Use bell peppers or top with avocado at the end.
- 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.
- Vegetarian swap: Use plant-based “meat” crumbles or extra-firm tofu cubes.
How to Make Ground Turkey and Zucchini Skillet
I am using a very large skillet about 14-inch wide to hold all ingredients. You can cut back on zucchini or turkey a bit if your skillet is 12-inch, 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 with a wooden spoon.
- 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 and sprinkle with fresh basil, if you wish.
Tips for Best Results
- Don’t overcook the zucchini: This is the most important rule! Zucchini is 95% water. Stop cooking when the squash still looks slightly firm and crisp; the residual heat will finish it off without turning it into mush.
- Use a large enough skillet: To get a good sear on the turkey and keep the zucchini from steaming, use a 12-inch or 14-inch skillet. If your pan is too small, the ingredients will crowd and release too much moisture.
- Freshly grated cheese is key: Pre-shredded cheese is coated in potato starch to prevent clumping, which stops it from melting smoothly into the pesto sauce. Grate your Parmesan fresh for that perfect “gourmet” finish.
- Prep before you light the stove: This recipe moves fast once the turkey is in the pan. Have your zucchini sliced and your tomatoes halved before you start sautéing the onion.
- Scaling the recipe: This dish makes a generous amount. Because zucchini doesn’t freeze well, I recommend cutting the ingredients in half if you aren’t cooking for a crowd or planning for 3 days of meal prep.
Serving Ideas
Serve this ground turkey and veggies on its own or over a bed of spring mix, shredded lettuce or kale. The warm pesto and turkey act almost like a dressing for the greens.
In the fall, I have served it over spaghetti squash noodles and cauliflower rice for a cozy, vegetable-forward dinner.
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 to soak up the juices from the tomatoes and pesto.
How to Store and Reheat
Store: Keep leftovers in an airtight container in refrigerator for up to 3 days.
I do not recommend to freeze this dish as zucchini do not freeze well. If this recipe is too much, cut it in half.
Reheat: 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
- Healthy turkey burgers
- Healthy turkey meatballs
- Ground turkey zucchini boats
- Ground turkey and potato skillet
- Ground turkey pasta bake
- Ground turkey quinoa casserole
Alternately, browse 45 delicious healthy zucchini recipes!
Ground Turkey Zucchini Skillet Recipe
Equipment
Video
Ingredients
- 2 pounds ground turkey, lean or extra lean
- 2.5-3 pounds zucchini, cut into thin slices
- 1 medium onion, finely chopped
- 1 pint grape tomatoes, cut in halves
- 3/4 cup pesto
- 1/4 teaspoon salt
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would have liked to see better info on how much of some of the ingredients to use. I substituted bell peppers for tomatoes. Cut them into tiny pieces and added them in. They were not cooked enough. Next time, I will cook them separately and then add them. I guessed on how much oil to put in the pot and how much parm to add. I used a Dutch oven and this was absolutely delicious!
Hi William. There is full recipe card below at the end of the post. If you can’t find it, at the top of the post there is a button Jump to Recipe, it will take you right to it. Glad you made this recipe work and still enjoyed it!
I cooked this tonight, and it was amazing! I served up a big bowl with a side of farro.
I like my dishes highly seasoned, so I mixed smoked Spanish paprika, rosemary, thyme, cayenne, salt, pepper, parsley, garlic powder and a dash of cornstarch for spicing up the flavor profile. Threw in diced jalapeños with the onions for added crunch.
10/10 would recommend.
Your additions sound delicious! Glad you enjoyed my recipe!
Absolutely loved this recipe. Especially good at the end of the summer with garden fresh zucchini and cherry tomatoes.
I’m so glad you enjoyed it! Thank you for the wonderful review! And I agree! Where is summer?!:)
Can’t believe I’ve never written a review for this recipe, as we love it and make it all the time!! Such an easy recipe, perfect especially in the summer to use in-season produce and make a quick dinner on the stove that doesn’t heat up the whole house! We like to eat it with crusty bread to sop up the extra sauce. Thank you!!
I’m so happy to read this! Thanks for your positive feedback!
This is such a great recipe! I added garlic and just a little bit of Greek yogurt for a touch of creaminess. My family absolutely loved it! I will certainly be making it again! This is right up there with your turkey burger recipe with grated zucchini! 🙂
For my next recipe, I think I’m going to make your zucchini lasagna!
Thank you for such great recipes Olena!!
Yeah for zucchini and turkey favorites! So glad you are enjoying the recipes!
Just make your ground turkey and zucchini recipe and it was delicious I add some garlic and I made it exactly as you did thank you for such healthy and delicious recipe.
So glad you enjoyed it!
Delicious! I made zoodles with the zucchini and also added garlic. A definite keeper!!!
So glad you enjoyed it!
Once I found pesto, it was easy peasy. I normally use IP but this was easy in a large skillet. I added a little minced garlic to the onion — I love garlic. Thanks for the recipe.
So glad you enjoyed it!
Absolutely delicious!!
Glad you enjoy it!
This will be one of my new go to favorites, especially with zucchini coming fresh out of the garden. So much flavor, loved it!
Yum! Garden fresh zucchini! So glad you enjoyed it!