Ground turkey, zucchini, bell pepper, spinach, onion, garlic, and lots of seasonings… there are so many yummy ingredients in this easy one pot skillet meal! And the finished dish is dairy free, gluten free, paleo, and Whole30 compliant!

We still have an abundance of zucchini over here so I’m going to keep looking for yummy ways to incorporate it into our meals. No way am I going to miss an opportunity for fresh in-season veggies, right?

Zucchini is of course always a great side dish. Similarly, you know squash in a skillet with simple seasonings is also dinner perfection (see my Easy Sautéed Squash). But sometimes I just want to toss those veggies into a one pot meal and make them part of something magical. Cooking everything together is a serious weeknight dinner win for this mama. It usually means less prep and less clean up — two tasks I am always happy to limit!

So let’s chat all things Easy Turkey & Zucchini Skillet. This protein + veggie combo is everything you need. It’s light, simple, and super flavorful. Because, let’s be honest, I don’t know any other way.

To create this delicious one pan wonder, we’ll start by browning the ground turkey. Yes, of course, feel free to use a lean ground beef if you prefer. Once the meat is browned, season it and add minced garlic. Let the garlic sauté for a quick minute until it turns golden in color. Now take everything out of the pan because it’s time to work on our veggies!

Sauté those beautiful vegetables until tender. Season. Toss the meat back into the skillet. Stir in fresh spinach. Simmer with water and tomato paste. Dinner is done, my friends! It’s not hard but dang is it ever yummy.

You can easily make this meal even more satiating by serving it over rice (traditional or cauliflower). You can also stir it into pasta or add it to roasted spaghetti squash. But it’s pretty perfect all on its own too!

How small should you cut your zucchini?

Cut off and discard the ends. Cut your zucchini length-wise. Then slice horizontally to create half-moons or half-circles. Slice each half-moon again. That’s the size you want.

Each piece will be about 3/4 to 1 inch. They’re small enough to cook quickly but substantial enough in size to hold up to the heat of the skillet.

Your bell pepper and onion should be cut so they’re close in size to the zucchini pieces.

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4.94 from 81 votes

Easy Turkey & Zucchini Skillet

Ground turkey, zucchini, bell pepper, onion, spinach, garlic, and lots of seasonings… there are so many yummy ingredients in this easy one pot skillet meal!


  • 1 lb lean ground turkey, Can use lean ground beef if preferred.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/4 tsp paprika
  • 1 tsp garlic, minced


  • 1 1/2 tbsp olive or avocado oil
  • 2 medium zucchini, cubed
  • 1 bell pepper, any color, cut into 3/4 inch pieces (close to same size as zucchini)
  • 1/2 white or yellow onion, cut into 3/4 inch pieces (close to same size as zucchini)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1/2 cup water
  • 2 tbsp tomato paste
  • 5 oz fresh baby spinach


  • Add your ground turkey (or beef) to a large skillet on the stovetop. Use a spatula to crumble the meat. Cook on medium-high heat, stirring occasionally, until browned.
  • Stir in salt, pepper, chili powder, oregano, paprika, and minced garlic. Saute for one more minute so garlic is golden in color. Remove turkey and garlic from pan and set aside.
  • Reduce heat to medium. Add the oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, garlic powder, onion powder, oregano, basil, paprika, and pepper. Stir. Sauté, stirring occasionally, until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
  • Return the cooked ground turkey and garlic to the skillet. Add the water, tomato paste, and fresh spinach. Stir. Cover and simmer everything for 5 to 10 minutes or until it's all warmed through and spinach is wilted.


Calories: 272kcal, Carbohydrates: 11g, Protein: 25g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 84mg, Sodium: 1060mg, Potassium: 872mg, Fiber: 3g, Sugar: 6g, Vitamin A: 4897IU, Vitamin C: 68mg, Calcium: 95mg, Iron: 4mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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