Ground Turkey and Zucchini Skillet with Tomatoes

Lean ground turkey cooks down with tender zucchini, garlic, and crushed tomatoes in a single skillet, finished with oregano and basil. Simple, honest flavors, nothing sweetened, and dinner on the table in less than thirty minutes. The turkey browns nicely, the zucchini softens but keeps a little bite, and the tomatoes pull it all together into something warm and satisfying. Serve it over cauliflower rice, with a green salad, or just eat it straight from the pan.

By TasteBuds

Recipe details

Yield
4 people
Prep time
10 minutes
Cook time
20 minutes
Total time
25 minutes

Ingredients

  • 1¼ lb Lean ground turkey (93% lean or leaner)
  • 2 medium Zucchini (about 1 lb total)
  • 4 cloves Garlic
  • 1 (14.5 oz) can Crushed tomatoes (no sugar added)
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1 tbsp Olive oil
  • ¾ tsp Salt (or to taste)
  • ¼ tsp Black pepper, freshly ground
  • ¼ tsp Red pepper flakes (optional, for a little heat)
  • ¼ cup Fresh basil, torn or chopped (optional, for garnish)

Instructions

  1. Dice 2 medium zucchini into roughly ½-inch cubes.
  2. Mince 4 cloves garlic.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
  4. Add 1¼ lb lean ground turkey to the skillet, breaking it up with a wooden spoon or spatula. Cook, stirring occasionally and breaking the meat into small crumbles, until browned and no longer pink, about 6 minutes.
  5. Stir in the 4 cloves garlic, minced and cook until fragrant, about 30 seconds.
  6. Add the 2 medium zucchini, diced to the skillet and stir to combine. Cook, stirring occasionally, until the zucchini softens slightly but still has a little firmness, about 4 minutes.
  7. Pour in 1 (14.5 oz) can crushed tomatoes, then add 1 tsp dried oregano, 1 tsp dried basil, ¾ tsp salt, ¼ tsp black pepper, and ¼ tsp red pepper flakes (if using). Stir everything together.
  8. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it simmer, stirring occasionally, until the zucchini is tender and the flavors have melded, about 6 minutes.
  9. Taste and adjust seasoning with more salt or black pepper if needed. Top with ¼ cup fresh basil, torn or chopped if you like, and serve warm.