This easy Turkey Zucchini Skillet with White Beans is a great option if you're looking for a delicious and nutrient-rich meal for busy weeknights! You can meal prep it ahead of time and it's a one-pan meal for less cleanup too!
⭐️⭐️⭐️⭐️⭐️ Review: "We love this recipe! I have made it several times the last couple months for my family. I always double the recipe so my husband and I have plenty of leftovers to take to work for lunch during the week. It reheats nicely in the microwave. Everyone says it smells so good and asks for the recipe!" Becky
As a dietitian, I find so much joy in creating healthy meals to share with you! And recipes that come together in just one pan are some of my favorites. Since I first shared this recipe over a year ago, I've received so much feedback about how it's one you come back to again and again. ❤️
The best thing about this recipe is that it's delicious (seriously!). And the second best thing is it provides balanced nutrition including lean protein, dietary fiber for gut health, heart-healthy fatty acids, and nutrients like antioxidants and vitamins. Adding creamy white beans to the mix of turkey and veggies really takes the flavor and texture to the next level in the best way.
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. 😊
More Healthy Skillet Dinners
- Unstuffed Pepper Skillet with Ground Beef
- Deconstructed Cabbage Roll Skillet
- Quick & Easy Turkey Taco Skillet with Black Beans
- Cheesy Broccoli Chicken and Rice Skillet
- Turkey Zucchini Skillet with White Beans
- Chicken Taco & Rice Skillet
- Ground Chicken & Veggies Stir Fry
- Hot Honey Ground Beef Bowls with Sweet Potatoes
- Lemon Chicken Orzo Skillet
Jump to:
- Key Ingredient Notes and Substitutions
- How to Make Turkey Zucchini Skillet
- Dietitian Tip
- Video of How to Make Turkey Zucchini Skillet
- Variations
- Ideas for Serving
- Equipment
- Meal Prep and Storage for Turkey Zucchini Skillet
- Expert Tips
- FAQ
- Related
- Perfect for Pairing
- Want to Learn About Nutrition?
- 📖 Recipe
- 💬 Comments
Key Ingredient Notes and Substitutions
This easy Ground Turkey and Zucchini Skillet is made with basic ingredients. Below are some ingredient notes. Measurements can be found in the recipe card at the bottom of this post.
- 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! Italian seasoning works for this recipe as well.
- Mozzarella Cheese - I love using melty Mozzarella. 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! Check out the recipe card at the bottom for the full recipe.
- Step 1: Heat a large skillet or saute pan 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. 😊 And the trick to making a dish like this Turkey Zucchini Skillet taste great is all in the seasonings so don't skimp on them!
Video of How to Make Turkey Zucchini Skillet
Here's a video of how to make this recipe that I hope is helpful!
Variations
One of the great things about a turkey zucchini bowl is you can customize it to your taste. Below are some suggestions for variations.
- 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 more veggies and to keep it a low carb recipe, serve it over riced cauliflower.
Equipment
You'll need 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
- 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.
Video
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.
Cindy Woods
Yes I made this but I cooked a spaghetti squash and added the meat/ inside of the squash to the recipe. Filled the mixture in an 8 X 8 dish with the remainder. Topped all with more mozzarella and baked for 15 minutes at 350. I did not cook as long on the stove because I was putting it in the oven and did not want the zucchini to get mushy. It was very tasty!
Mallory
Hi Cindy, thank you so much for taking time to leave a comment! That is SUCH a great idea to add this mixture to a spaghetti squash...I'm going to try that next time. I'm so glad you enjoyed it and thank you so much again for the review! I hope you have a wonderful day! -Mallory
Becky
We love this recipe! I have made it several times the last couple months for my family. I always double the recipe so my husband and I have plenty of leftovers to take to work for lunch during the week. It reheats nicely in the microwave. Everyone says it smells so good and asks for the recipe!
Mallory
Hi Becky, thank you SO much for taking time to leave a comment and review!! I'm so happy to hear that you enjoy it and have even been enjoying the leftovers!! It truly means so much to me and thank you for being a part of my community! I hope you have a wonderful day. -Mallory
doug f
Perfect! Used one zucchini and one yellow squash for added color, and swapped grated parmesan for the mozzarella - worked out great. Thank you for sharing! The white beans are a nice addition for extra protein and fiber.
Mallory
Hi Doug,
Thank you so much for taking time to leave a rating and comment!! It truly means so much to me and I'm so happy that you enjoyed the recipe! Subbing one of the zucchini for a yellow squash and doing parmesan are great swaps, I love that idea! Thank you again and I hope you have a great day. 😊 -Mallory
Devon Rose
This was very good! We had it over roasted potatoes but I think it would be really good over pasta. We'll make this again for sure.
Mallory
Hi Devon, thank you so much for taking time to leave a rating and review!! I'm so happy you enjoyed it and especially that you'll be making it again! I think having it over pasta sounds delicious! Hope you have a great day! -Mallory
Carrie
Fellow dietitian here! Love your recipes and especially love this one for a light weeknight meal! Been passing along to my patients as well!
Mallory
Carrie!! Thank you SO much for the rating and review and for love from a fellow dietitian! It truly means so much to me and I sooo appreciate you passing the recipes along to your patients too...what an honor! Thanks again and I hope you're having a great start to the new year! -Mallory
Carrie
Love this recipe, has become a staple in my house and as an RD I recommend it to my patients as well!! Love many of your recipes!
Mallory
Hi Carrie!! thank you SO much for taking time to leave a comment. I'm so happy you enjoy it and it means so much to me that you've even recommended it for patients! I am thinking of doing another one similar to this soon. 😊 Thank you again! -Mallory