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–+ servings
overhead view of turkey zucchini skillet with wooden spoon in it.

One-Pan Turkey Skillet with Zucchini and White Beans

Mallory
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. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 people
Calories 370 kcal

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

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.
Meal Prep & Storage
  • 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.
Dietitian Tip
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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 

Nutrition

Serving: 2 cupsCalories: 370kcalCarbohydrates: 31gProtein: 38gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 935mgPotassium: 1013mgFiber: 8g
Keyword 30 minutes or less, gluten free
Tried this recipe?Let us know how it was!