Whenever I’m really short on time, my go-to recipe is always an easy skillet meal. This Ground Turkey Zucchini Skillet recipe is not only budget-friendly, but it’s also made in less than 30 minutes. You can easily customize it with whatever veggies you have on hand and then serve it with white or brown rice. It’s one of my favorite weeknight dinners that I always keep in rotation.
All it takes is one pan, some ground turkey, fresh zucchini, and a quick homemade sauce, and I can have a delicious, veggie-packed meal on the table in no time. The sweet and savory blend of soy sauce, garlic, ginger, and a touch of brown sugar adds SO much flavor and makes this dish taste way more time-consuming than it actually is. Seriously, this ground turkey and zucchini skillet is one of those easy dinners I keep coming back to, especially when the fridge is looking a little bare!😊
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Gather all of your ingredients.
Make the sauce: Combine ¼ cup soy sauce, 2 Tbsp brown sugar, 1 tsp sesame oil, 1 grated garlic clove, 1 tsp grated ginger, 1 Tbsp cornstarch, 2 Tbsp water, and 1 tsp chili garlic sauce in a bowl. Set the sauce aside for now.
Prep the veggies: Dice 1 small onion and slice 1 large zucchini into rounds. Slice each round into quarters by cutting it in half vertically, then again horizontally.
Sauté the veggies: Place a large skillet over medium heat and add 1 Tbsp cooking oil. Once the skillet and oil are hot, add the diced onion and quartered zucchini.
Sauté the zucchini and onion for about 4-5 minutes until the onions become translucent and the zucchini is ever so slightly browned in places. Transfer the veggies to a plate and set aside.
Brown the ground turkey: Add 1 lb. ground turkey to the same skillet you sautéed the vegetables in. Break up the meat with a wooden spoon or potato masher as it cooks to create small crumbles. Cook until the ground turkey crumbles are browned.
Add the vegetables and sauce: Add the sautéed onion and zucchini to the skillet with the browned ground turkey.
Give your prepared sauce a little mix to recombine, then pour it over the ground turkey and veggies. Mix everything together to distribute the sauce evenly. Simmer for 2 more minutes to thicken the sauce.
Serve: Take the skillet off the heat and serve with any toppings and sides you like! I usually go for sliced green onions, red pepper flakes, sesame seeds, and cooked rice…YUM!
I went for some sliced green onions, cooked rice, a sprinkle of red pepper flakes, and sesame seeds to make this skillet dinner more of a bowl meal. Our coconut rice would be a nice alternative to plain rice and would add a little extra extra flavor without overpowering the sauce. A simple sesame cucumber salad would also be great if you’re looking to round out the meal with something fresh and crunchy. And for some added protein, I think a soft-boiled egg on top would be so good!
This one-pan ground turkey zucchini skillet is PERFECT for meal prepping! I like to store any leftovers in individual airtight containers and keep them in the fridge for up to 3–4 days. To reheat, you can either pop it in the microwave or add a little oil to a skillet on the stove and heat until everything is warmed through and sizzling again. You can also try freezing this recipe for up to 3 months (just note the veggies will likely be much softer after thawing). Let it thaw in the fridge overnight before reheating.
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