Ground Turkey and Zucchini Tomato Skillet, One-Pan Dinner

This ground turkey and zucchini skillet is a tomato-based one-pan dinner with tender squash, browned turkey, garlic, and Italian-style herbs. It comes together on the stovetop and works equally well served on its own or spooned over rice, pasta, or crusty bread.

Ingredients

1 tablespoon (15 ml) olive oil
1 pound (454 g) lean ground turkey
1 medium yellow onion, finely diced, about 1 cup (150 g)
3 medium zucchini, cut into ½-inch (1.3 cm) pieces, about 4 cups (600 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 tablespoon (16 g) tomato paste
1 can crushed tomatoes, 14.5 ounces (411 g)
½ cup (120 ml) low-sodium chicken broth or water
1 teaspoon (1 g) dried Italian seasoning
½ teaspoon (1 g) dried oregano
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
⅛ teaspoon (0.3 g) red pepper flakes, optional
⅓ cup (35 g) finely grated Parmesan, plus more for serving
2 tablespoons (8 g) chopped fresh parsley, for serving

Instructions

Prepare the ingredients. Dice the onion, cut the zucchini into similar-size pieces, and mince the garlic. Measure the tomato paste, seasonings, tomatoes, broth, and Parmesan before you start cooking. Keeping the zucchini pieces close in size helps them soften at the same pace without turning to mush.
Brown the turkey. Set a large, deep skillet over medium-high heat and add the olive oil. When it shimmers, add the ground turkey. Break it into bite-size crumbles with a wooden spoon and cook for about 8 minutes, stirring and turning the pieces so they brown rather than steam in one large mass. If the pan looks dry or the meat sticks, lower the heat slightly and scrape the browned bits up as you stir.
Check the turkey temperature. Use a food thermometer to check several of the largest crumbles; ground turkey must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, keep cooking and check again before moving on. Once cooked through, transfer the turkey to a plate if the skillet is crowded, leaving any drippings in the pan.
Soften the onion and seasonings. Add the diced onion to the skillet and cook for 4 minutes, stirring occasionally, until it begins to soften. Stir in the garlic, tomato paste, Italian seasoning, oregano, black pepper, and red pepper flakes, if using. Cook for 1 minute, stirring constantly so the garlic does not scorch and the tomato paste darkens slightly.
Make the tomato sauce. Pour in the crushed tomatoes and broth, then stir and scrape the bottom of the skillet to loosen any browned bits. Return the turkey to the pan if you set it aside. Bring the mixture to a gentle simmer, then cook for 7 minutes, stirring once or twice. Keep it at a steady bubble rather than a hard boil; a vigorous boil can make the sauce splatter and reduce too quickly.
Cook the zucchini. Stir in the zucchini and salt. Cover the skillet and simmer for 7 minutes, stirring once halfway through, until the pieces are tender but still hold their shape. If you prefer zucchini with more bite, start checking after 5 minutes. If the sauce seems thicker than you like, add a splash of broth or water.
Finish and serve. Turn off the heat and stir in the Parmesan. Taste the sauce and adjust the salt or pepper. Sprinkle with parsley and extra Parmesan, then serve while hot. The sauce will thicken a little as it stands, so loosen it with a spoonful of water if you are serving it after a short delay.

Tips

Use a wide skillet. A 12-inch (30 cm) skillet gives the turkey room to brown and lets the zucchini cook in a fairly even layer. If your pan is smaller, brown the turkey in two batches; crowding it can cause it to release liquid and steam instead of developing browned edges.
Choose zucchini that are similar in size. Medium zucchini are a convenient choice because their centers are not too seedy and their pieces cook predictably. Very large zucchini can be watery, so scoop out a particularly soft, seedy center before dicing it.
Keep the texture in mind. Zucchini continues to soften in the hot sauce after the burner is off. Stop cooking when it is just tender, not collapsing. For firmer pieces, cut them a little larger and check early; for softer zucchini, give the covered pan another minute or two.
Adjust the salt for your ingredients. Parmesan, canned tomatoes, and broth can all contribute salt. Starting with low-sodium broth and the listed amount of salt makes it easier to season the finished skillet without making it too salty.

Serving Suggestions

For a more substantial meal, spoon the skillet over cooked rice, orzo, or short pasta. Plain rice is especially useful for catching the tomato sauce, while pasta gives the dish a familiar, hearty feel. If you serve it with pasta, reserve a little of the pasta cooking water and stir in a few tablespoons if the sauce needs help coating the noodles.

Crusty bread is another easy pairing and can be used to scoop up the sauce. For a lighter plate, serve the turkey and zucchini with a simple green salad dressed with lemon and olive oil. A side of roasted potatoes or warm polenta also works well when you want something filling but do not want to add pasta. Put extra Parmesan and chopped parsley on the table so everyone can finish their portion as they like.

Variations

Make it spicier: Increase the red pepper flakes to ¼ teaspoon (0.5 g), or serve hot sauce alongside the skillet. Add spice gradually, especially if children or guests who prefer mild food will be eating.

Change the herbs: Use 1 teaspoon (1 g) dried basil in place of the oregano, or add 1 tablespoon (4 g) chopped fresh basil at the end. Fresh basil tastes brighter and should be stirred in after cooking rather than simmered for the full time.

Add another vegetable: Stir in 1 cup (150 g) diced red bell pepper with the onion, or add 2 cups (60 g) baby spinach during the final minute. Bell pepper will soften with the onion; spinach wilts quickly, so it does not need a long simmer. Avoid adding a large amount of watery vegetables without allowing extra time for the sauce to reduce.

Use a different cheese or turkey: Pecorino Romano can replace Parmesan, though it is saltier, so taste before adding extra salt. Ground chicken can stand in for turkey; check it with a thermometer and cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry. For a dairy-free version, leave out the cheese and finish with chopped parsley and a squeeze of lemon.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. The skillet keeps for 3–4 days in the refrigerator. The zucchini will soften a little as it sits, but the tomato sauce and turkey reheat well. If you are packing leftovers for lunch, keep them chilled until reheating rather than leaving them at room temperature.

Reheat a portion in the microwave, covered loosely, stirring once or twice so it warms evenly. On the stovetop, heat it in a small covered pan over medium-low heat, adding a tablespoon or two of water if the sauce has thickened. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly warming and cooling the entire batch; heat only the portion you plan to eat.

For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Frozen zucchini can become softer after thawing, so the texture will be less firm than when freshly made, though it remains suitable for serving over rice or pasta.

Frequently Asked Questions

Should I drain the liquid from the ground turkey?

Usually, no. Lean ground turkey often releases only a small amount of liquid, and the drippings add flavor to the sauce. If there is a large pool of excess liquid after browning, spoon off some of it before adding the onion, but leave a little behind so the pan does not become dry.

How do I keep zucchini from getting watery?

Cut the zucchini into even pieces, cook it covered only until tender, and avoid stirring it constantly. Very large zucchini may contain more water, so remove a soft, seedy center if needed. If the finished sauce is looser than you want, uncover the skillet and simmer it briefly before adding the Parmesan.

Can I make this recipe without tomato paste?

Yes. You can leave out the tomato paste and continue with the canned tomatoes and broth. The sauce will be a little less concentrated and savory, so simmer it uncovered for a few extra minutes if it seems thin. Do not replace the paste with a large amount of ketchup, which would make the skillet sweeter.

Can I prepare the ingredients ahead of time?

You can dice the onion and zucchini and mince the garlic up to a day ahead, storing them covered in the refrigerator. For the best texture, cook the skillet close to serving time because cut zucchini gradually releases moisture. You can also cook the full dish ahead, refrigerate it promptly, and reheat portions to 165°F (74°C).

What can I use instead of chicken broth?

Water works well because the tomatoes, browned turkey, herbs, and Parmesan provide plenty of flavor. Vegetable broth is another easy substitute. If the broth you use is salted, begin with less added salt and adjust at the end after the cheese has been stirred in.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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