Dinner
Easy Turkey Zucchini Skillet
A quick one-pan dinner with lean ground turkey, zucchini, bell pepper, onion, spinach, and bold herbs in a light tomato sauce. Naturally gluten-free and great for busy nights or meal prep.
What you’ll need
Ingredients
- 1 pound lean ground turkey (or lean ground beef)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 teaspoon garlic, minced
- 1 1/2 tablespoons olive oil or avocado oil
- 2 medium zucchini, cubed
- 1 bell pepper, cut into 3/4-inch pieces
- 1/2 white or yellow onion, cut into 3/4-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 cup water
- 2 tablespoons tomato paste
- 5 ounces fresh baby spinach
Step by step
Instructions
- 1
Heat a large skillet over medium-high. Add the ground turkey, breaking it into small pieces as it cooks, and continue until browned.
- 2
Sprinkle the turkey with the first amounts of salt, black pepper, chili powder, oregano, and paprika. Stir in the minced garlic and cook for 1 minute more, then spoon the turkey onto a plate.
- 3
Turn the heat down to medium. Add the oil, zucchini, bell pepper, and onion to the same skillet. Season with the remaining salt, garlic powder, onion powder, oregano, basil, paprika, and black pepper. Cook for 5 to 10 minutes, stirring occasionally, until the vegetables are almost tender.
- 4
Add the cooked turkey back to the skillet. Mix in the water, tomato paste, and spinach, then cover and simmer for 5 to 10 minutes. The dish is ready when the spinach has wilted and everything is hot.