This easy Turkey Zucchini Skillet with White Beans is a great option if you're looking for a nutrient-rich meal for busy weeknights! You can meal prep it ahead of time and it's on one-pot meal the whole family will love.
As a dietitian, I find so much joy in creating healthy meals to share with you! This one is one-pot ground turkey skillet with a balance of lean protein, dietary fiber for gut health, heart-healthy fatty acids, and other nutrients like antioxidants and vitamins. It has the flavor of zucchini boats, but uses zucchini pieces and doesn't require you to even turn on the oven!
This is a healthy dinner ready in 30 minutes or less. And it's gluten-free for my GF friends! Serve it on top of white rice, brown rice, sweet potatoes, or pasta if you want to add more carbs. 😊
If you're looking for more weeknight dinners and delicious recipes, try one of my favorite skillet recipes. For ground turkey recipes, there's my Turkey Taco Skillet with Black Beans, or Sweet Potato Skillet with Turkey. If you want an option with Ground Beef, try my Unstuffed Pepper Skillet! For an Asian flare, my Ground Chicken and Veggies Stir Fry is a great option.
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Key Ingredient Notes and Substitutions
This easy Ground Turkey and Zucchini Skillet is made with basic ingredients. Below are some ingredient notes. Be sure to check the printable recipe card at the bottom for exact ingredient measurements and full recipe.
- Ground turkey - I use either 93% or 99% lean ground turkey for this recipe. 99% is extra lean so it will be more dry since it has less fat. You could substitute with a different ground meat if you want. Lean ground beef or ground chicken would work great. If you are vegan, double up on the white beans or add black beans or tofu crumbles.
- Zucchini - zucchini adds vitamins A & C! You can find fresh zucchini any time of year, but it's in season and abundant at the grocery store and farmer's market in the summer months.
- Bell Pepper - bell pepper adds more fresh flavor and nutrients. I use a red peppers because they're the sweetest variety, but you could use yellow, orange, or green bell peppers instead. Bell peppers are a good source of vitamin C, vitamin A, and fiber.
- Yellow Onion & Garlic Cloves - aromatics to add flavor, texture, and depth.
- Diced Tomatoes - diced tomatoes add maximum flavor to this easy dinner and also add some liquid to keep it moist and tender.
- White Beans - white beans provide dietary fiber for gut health and important nutrients like magnesium for brain health. They also add plant-protein and flavor! I suggest either cannellini beans, Great Northern beans, or garbanzo beans (chickpeas).
- Extra Virgin Olive Oil - added to the pan to cook the turkey. Extra-virgin olive oil is high in heart-healthy fatty acids that support brain health and hormone health. You can substitute with avocado oil which is also high in healthy fatty acids if you prefer.
- Tomato Paste - adding tomato paste to ground meat provides some acidity to balance out the richness and also adds extra flavor to this turkey zucchini skillet recipe.
- Spice Blend - I suggest making your own seasoning blend because it is so easy and you can customize it with your favorite spices. I use a combination of red pepper flakes, dried oregano and dried thyme or dried basil. For more flavor, add garlic powder and onion powder, too! If you're in a time pinch you can use Italian seasoning instead.
- Mozzarella Cheese - I love using melty Mozzarella for this recipe. Feel free to use Monterey jack cheese, parmesan cheese, or your favorite shredded cheese. Or make it vegan and dairy-free by using a vegan cheese or cutting out the cheese altogether.
- Fresh parsley and lemon juice - optional to add more flavor at the end! Fresh basil or cilantro would work, too.
- Salt & Black Pepper - to tie all the flavors together.
- OPTIONAL: Chicken Broth - if you want to turn this into more of a soup, add some chicken broth or water. You likely won't need it since the zucchini releases a lot of liquid while it cooks.
How to Make Turkey Zucchini Skillet
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Heat a large skillet on medium heat. Add olive oil until heated. Add onion and red bell peppers and saute until soft, about 3-4 minutes.
- Step 2: Add the garlic until fragrant, about 30 seconds. Add the turkey and seasonings. Break apart the meat with a wooden spoon or masher. Cook until the turkey is cooked, about 6-8 minutes.
- Step 3: Stir in the tomato paste. Add the can of tomatoes (no need to drain) and zucchini. Bring to a boil, reduce the heat, cover, and cook for 5-7 minutes, until zucchini is fork-tender.
- Step 4: Add the drained and rinsed white beans and cheese and cook another 1-2 minutes. Top with lemon juice and parsley. Give it a taste and add salt as needed.
Hint: Zucchini releases quite a bit of liquid while it cooks so be careful when removing the lid from the pan not to get the hot liquid on you!
Dietitian Tip
It seems basic, but it's so easy to forget that when it comes to sticking with healthy eating, having go-to easy dinners like one-pan skillet meals on your recipe rotation is so helpful. Especially on busy days. 😊
Variations
One of the great things about this Turkey Zucchini Bowl is you can customize the recipe to your liking. Below are some suggestions for variations, but feel free to get creative and put your spin on it.
- Spicy - add more chili pepper flakes, chili powder or cayenne pepper for a kick!
- Deluxe - if you want more vegetables, add broccoli, green beans, cherry tomatoes, or baby spinach! If using baby spinach, add it at the end.
- Dairy-Free - you can easily make this recipe dairy-free by using vegan cheese or leaving the cheese out altogether.
Ideas for Serving
- Over pasta or rice - this is a relatively low carb meal. Add more carbs by serving it with your favorite pasta or rice!
- With pita chips - Have a side of pita chips or crunch some up and mix them in.
- On top of a salad - Turn it into a salad by serving it on top of crisp romaine lettuce or spring mix.
- Stuffed Spaghetti Squash - roast spaghetti squash halves in the oven then add the zucchini turkey skillet with more cheese on top and bake for another 5-10 minutes!
- Cauliflower Rice - for add more veggies and keep it a low carb recipe, serve it over riced cauliflower.
Equipment
You'll need either a wok or a good nonstick pan for this skillet dinner. I use my Caraway skillet which is a non-toxic PFOA and PTFE-free saute pan.
Meal Prep and Storage for Turkey Zucchini Skillet
- Meal Prep - chop your vegetables in advance. That way when dinnertime rolls around, everything will be ready in just 20 minutes.
- Refrigerator Storage - store leftovers of this zucchini recipe in an airtight container for up to 3-4 days in the refrigerator.
- Freezer Storage - place cooled leftovers in a freezer-safe airtight container and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
Expert Tips
- For best results, chop the veggies into evenly sized pieces so they all cook through. I like to chop them into smaller pieces so I get a little of each in every bite.
- Heat the pan before adding the oil. Then let the oil get hot before adding the vegetables.
- If using canned beans, don't forget to drain and rinse them before adding them to the skillet.
FAQ
While healthy means something different to everyone, from a nutrition perspective this is a nutrient-rich option. Ground turkey provides important nutrients like high-quality protein, vitamin B12, and iron. White beans provide dietary fiber for a healthy gut and plant-proteins that help balance hormones. Red peppers and zucchini contain vitamin C, vitamin A, potassium and antioxidants.
Yes, this is a gluten-free recipe.
Absolutely! You can substitute ground chicken or your favorite ground meat.
Related
Looking for other related recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with this Turkey Zucchini Skillet:
Want to Learn About Nutrition?
Here are some of my nutrition education posts you may enjoy:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
One-Pan Turkey Skillet with Zucchini and White Beans
Equipment
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 lb lean ground turkey
- 2 medium zucchini, diced or 1 large
- 1 red bell pepper, diced
- ½ yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoon tomato paste
- 1 (15 oz) can diced tomatoes
- 1 (16 oz) can Great Northern beans, drained and rinsed or cannellini or garbanzo beans
- ½ cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt more to taste
- ½ teaspoon black pepper
- squeeze lemon optional
- ½ cup fresh parsley, chopped optional
Instructions
- Heat a large skillet on medium heat. Add olive oil until heated. Add onion and red bell peppers and saute until soft, about 3-4 minutes.
- Add the garlic until fragrant, about 30 seconds. Add the turkey and seasonings. Break apart the meat with a wooden spoon or masher. Cook until the turkey is cooked, about 6-8 minutes.
- Stir in the tomato paste. Add the can of tomatoes and zucchini. Bring to a boil, reduce the heat, cover, and cook for 5-7 minutes, until zucchini is fork-tender.
- Add the can of drained and rinsed white beans and cheese and cook another 1-2 minutes. Top with lemon juice and parsley. Give it a taste and add salt as needed.
Notes
- For best results, chop the veggies into evenly sized pieces so they all cook through. I like to chop them into smaller pieces so I get a little of each in every bite.
- Heat the pan before adding the oil. Then let the oil get hot before adding the vegetables.
- If using canned beans, don't forget to drain and rinse them before adding them to the skillet.
- Meal Prep - chop your vegetables in advance. That way when dinnertime rolls around, everything will be ready in just 20 minutes.
- Refrigerator Storage - store leftovers of this zucchini recipe in an airtight container for up to 3-4 days in the refrigerator.
- Freezer Storage - place cooled leftovers in a freezer-safe airtight container and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
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