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Busy days call for something filling that won't leave you with a mountain of dirty dishes. This one-pan ground turkey number mixes juicy zucchini and tasty turkey in the easiest way, all cooked up with garlic, herbs, and heaps of Parmesan. It's my go-to anytime summer hits and there's more zucchini than I know what to do with from the garden or market.
At first my family wasn't sure about this dish, but that changed after one forkful. I dreamed it up when I was after something cozier than salad but less heavy than noodles—now everyone asks for it almost every week.
Tasty Ingredients
- Grated Parmesan cheese: makes the dish super creamy and delicious. Grate it fresh if you can for awesome meltiness and taste.
- Chicken broth: keeps the skillet saucy and brings everything together. Go with a low salt version if that's important to you.
- Crushed red pepper flakes: give it that spicy little spark—use more or less depending on your spice mood.
- Black pepper: adds a warm, earthy bite. Gives a better taste if you grind it fresh.
- Salt: brings all the flavors forward. Fine sea salt mixes in easy.
- Dried oregano: for that classic herby taste—grab some good quality for more fragrance.
- Garlic: bold and savory, it's what makes the whole kitchen smell amazing. Use fresh cloves for best results.
- Onion: naturally sweet once browned and gives depth. Pick one that's firm with a dry outside.
- Olive oil: ties it all together and helps everything turn golden. Extra virgin is really flavorful here.
- Zucchinis: they get super tender and are subtly sweet. Smaller, shiny ones are tastiest.
- Ground turkey: lean, cooks fast, but still juicy. I like ninety-three percent because it keeps flavor without too much fat.
Super Easy Steps
- Taste and Serve:
- Give it a try and add some extra black pepper, Parm, or chili flakes if you want. Serve hot, and toss more cheese on top if you're a big cheese fan.
- Melt the Cheese:
- Chase the cheese over the whole skillet. Stir gently so it melts and covers everything. Adjust the salt if you need to.
- Pour in Broth:
- Add chicken broth, stir your pan together, and lower the heat. Let it bubble quietly for a few minutes so the flavors can come together.
- Season Everything:
- Sprinkle oregano, salt, red pepper, and black pepper all over so every bite packs flavor.
- Add the Zucchini:
- Drop in your zucchini slices with the turkey mix. Let them soften—about four–five minutes—but keep them a bit firm so they don't get mushy.
- Prep the Zucchini:
- Rinse zucchinis, chop off each end, then slice the long way. Cut into chunky half-moons so they keep some texture.
- Brown the Turkey:
- Bring in the turkey, crumbling it with a spatula. Let it sit for a minute or so before stirring— that's how you get that good brown color. Cook till every bit has lost its pinkness.
- Bloom the Garlic:
- Chop and toss in the garlic. Let it sizzle with the onion just until it smells amazing, about thirty seconds.
- Soften the Onion:
- Peel and finely dice the onion. Drop it into the pan and stir while it cooks for about three or four minutes. Don’t let it get too dark.
- Start the Skillet:
- Pour olive oil into your biggest, flattest pan and warm it up over medium. Spread it out so the whole bottom shimmers.
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I just love the way a few garlic cloves fill the whole place with that unbeatable smell while you cook. One night I tossed in an extra clove on a whim and my husband swore it was the tastiest dinner he’d ever had. There’s just something super comforting about that aroma.
Keeping Leftovers Fresh
Stash leftovers in a container with a tight lid in your fridge— it’ll keep well up to three days. Want to freeze it? Let it cool off, pack it into freezer containers, and pop it in. When you’re hungry, thaw in the fridge and heat back up in a pan with a splash of broth to make it moist again.
Swap Outs
No turkey? No worries, go for ground chicken or try lean ground beef. If you’d rather skip meat, scoop in some cooked lentils or canned white beans. Out of chicken broth? Veggie broth or even a splash of white wine works great. For dairy-free, leave out the Parmesan and shake on some nutritional yeast or toasted seeds instead.
How to Serve It
You can serve this all by itself—super tasty either way—but piling it over creamy polenta or fluffy quinoa is just as good. Try it with a fresh green salad, or for an extra veggie hit, toss in baby spinach right at the end.
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Inspiration from Tradition
Bringing zucchini and ground meat together is a summer staple in Mediterranean kitchens. Onion, garlic, oregano—those classic tastes really take me back. My grandma always dropped in some fresh basil if she had it, serving it all up with crusty bread to mop up the saucy bits.
Frequently Asked Questions
- → How can I stop zucchini from going soggy?
Just cook zucchini until it's barely soft so it keeps some crunch. Don't let it sit too long in the pan or it'll get mushy.
- → Is it okay to swap in another ground meat?
Absolutely! Ground chicken or lean beef fit right in here and give a new spin on the flavor.
- → What could I use instead of chicken broth?
Try veggie broth or even a splash of white wine instead. Don't forget to taste and adjust your seasonings.
- → Do I really need to peel the zucchini?
Nope, you don't have to peel it. The skin adds color, vitamins, and helps the slices hold up while cooking.
- → What are some simple ways to boost flavor?
A squeeze of lemon at the end or some freshly shaved Parmesan really bumps up the taste and creaminess.