Italian Turkey Zucchini Skillet
A healthy Italian-inspired turkey skillet recipe with zucchini loaded with flavor that comes together really fast. This will definitely become one of your go-to favorites! As written the turkey zucchini skillet recipe is low carb, dairy free, Whole30, and keto friendly. Great for a quick dinner or for meal prep.
Ingredients
- 1 lb ground turkey 93%/7%
- 2 teaspoon Italian seasoning divided
- 1 teaspoon fine sea salt divided
- ¾ teaspoon course ground pepper divided
- ½ teaspoon garlic powder
- ½ teaspoon paprika sweet, not smoked
- 1 tablespoon extra virgin olive oil
- 2 medium zucchini cubed
- ½ red onion cut into ½-3/4" pieces
- 1 red bell pepper cut into ½-3/4" pieces
- 2 teaspoon minced garlic
- ¾ cup tomato sauce
- Garnishes- fresh parsley
Instructions
- In a large non-stick skillet on medium-high heat, cook the ground turkey until it's cooked through. If you don't have a non-stick skillet, add nonstick cooking spray or extra oil to the pan, if needed.
- Stir in 1 teaspoon of the Italian seasoning, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika. Remove the cooked turkey meat from the pan and set it aside.
- Add the olive oil to the skillet along with the zucchini, red onion, red bell pepper, minced garlic cloves, salt, pepper, and 1 teaspoon of Italian seasoning. Saute the vegetables for 5-7 minutes until they're starting to soften.
- Turn the heat down to medium. Add the seasoned ground turkey and tomato sauce. Stir everything together. Cover the pan and cook for 5+ more minutes until it's all heated through. Adjust seasonings to taste such as more salt, pepper, Italian seasoning, red pepper flakes, etc.
- Garnish with chopped fresh parsley before serving. Serve with cauliflower rice or cauliflower gnocchi for a low carb meal or serve with white or brown rice, quinoa, or gnocchi. Enjoy!
Notes
- To cut the zucchini into cubes, first cut it in half lengthwise and then cut those two halves lengthwise. You'll be left with 4 long pieces of zucchini. Cut these into ½-3/4" slices to make zucchini cubes.
- Other great mix-ins are baby spinach, slice mushrooms, and cherry tomatoes. A sprinkle of parmesan cheese adds a nice Italian touch.
- To meal prep the recipe for lunches, you can divide the mix between 4 meal prep containers and then serve it with cauliflower rice or rice.
- This is a great recipe to double, plus leftovers freeze well for up to 3 months.
- To serve this over pasta (or zoodles or pelmeni noodles for low carb), we recommend doubling the tomato sauce or using a high quality marinara sauce like Rao's.
Nutrition
Serving: 1gCalories: 328kcalCarbohydrates: 8gProtein: 31gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 70mgSodium: 901mgFiber: 3gSugar: 3g
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