Ground Turkey Zucchini Skillet
Hey there! So, let me tell you about this dish that saved my sanity on more than one hectic weeknight: my Ground Turkey Zucchini Skillet. I first whipped this up on a whim when I realized I had a couple of zucchinis threatening to wilt away in the fridge. You know that kind of day when you stare into the fridge and hope it magically stocks itself? Yeah, that kind of day. Anyway, this skillet has become such a staple that even my picky eater (a.k.a my youngest) gobbles it up without a grumble!
Why You’ll Love This Dish
I make this whenever I need a quick, healthy meal that my whole family will actually eat—no small feat, right? My partner says it reminds them of a dish their grandma used to make, minus the mystery meats (I’m looking at you, liver casserole). It’s also a lifesaver for those “I forgot to defrost the chicken” nights. Plus, it’s a one-skillet wonder, which means less time washing up and more time, well, doing anything else!
The Ingredients List
- 1 lb ground turkey (I sometimes use ground chicken if that’s what’s handy)
- 2 medium zucchinis, sliced
- 1 onion, chopped (or a handful of green onions if you’re out, like I often am)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (I swear by the ones with Italian herbs, but plain works too)
- 1 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- Optional: A pinch of red pepper flakes for a kick
Let’s Cook This Up!
- Heat a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it up with a spatula. I usually sneak a taste here to make sure it’s seasoned right!
- Add the onion and garlic to the pan. Stir it around until the onion is soft, which takes about 5 minutes. Don’t worry if it looks a bit weird at this stage—it always does!
- Throw in the zucchinis, diced tomatoes, oregano, salt, and pepper. Let it all simmer together for about 15 minutes, stirring occasionally. This is where your kitchen starts to smell amazing.
- Taste it and adjust seasoning if needed. Sometimes I toss in a sprinkle more oregano if I’m feeling fancy.
Notes from My Kitchen
You might notice the zucchini gets a bit mushy if overcooked—I’ve learned my lesson there! Also, if you accidentally add too much salt, a splash of lemon juice can balance it out.
Variations I’ve Tried
Once, I added mushrooms—it was a hit. Another time, I tried adding broccoli but, to be honest, it didn’t blend as well as I’d hoped. Feel free to experiment!
Equipment and Workarounds
A good skillet is key, but if you don’t have one, a large pot works just fine. Just make sure it’s got a heavy bottom to avoid burning.
How to Store It
You can store leftovers in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a side of crusty bread to soak up all the juices. My aunt swears by pairing it with rice instead.
Pro Tips from My Trials
I once tried rushing the browning of the turkey—don’t do it! The flavor really comes from letting it brown properly. Trust me on this one.
FAQ: Chatting Through Your Questions
Can I use ground beef instead of turkey? Sure thing! It changes the flavor a bit, but it’s delicious in its own right.
Is fresh oregano better than dried? Fresh is great, but I usually stick with dried because it’s what I have on hand. Plus, it’s quicker!
So there you have it, my cozy little guide to the Ground Turkey Zucchini Skillet. Hope you enjoy making it as much as I do, and if you’ve got any other questions or variations you’ve dreamt up, let me know!
