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This quick ground turkey skillet is a healthy dinner made with zucchini, bell pepper, and spinach. You’ll love this one pot meal for busy weeknights or meal prep!

Update: This recipe was originally published in 2020 and has been republished with all new photos.

As the self proclaimed queen of easy healthy recipes I’m clearly a fan of one-pot meals (and I even have a cookbook dedicated to them). This Easy Ground Turkey and Zucchini Skillet is light, simple, and flavorful. It’s a quick lean protein + veggie combo that’s really everything you need. You can serve this with a grain or potatoes. If you want to make it a low carb meal serve with riced cauliflower, zucchini noodles, or a side salad.

Since first publishing this recipe in 2020 I’ve heard from so many of you who rave about this dish’s simplicity (that’s probably the best part) but also how original it is. One-pot meals or skillet meals can sometimes feel a bit boring and it’s usually a chicken with a vegetable. This recipe may be made with basic ingredients but the end result feels just a bit special. So if you’re tired of the same old healthy chicken dinner I really believe this recipe is a great option for you. Add it to your meal plan this week and give it a try!

Like this? I have two delicious recipes for zucchini boats you should check out. Try my Turkey Lasagna Zucchini Boats and my Salsa Chicken Zucchini Boats. A few of my favorite skillet recipes are my Ground Chicken and Green Bean Stir Fry, Steak and Zucchini Stir Fry, and 20 Minute Skillet Sausage and Zucchini. I also have more delicious ground turkey recipes I think you’ll enjoy too.

Easy Ground Turkey and Zucchini Skillet Ingredients

  • Ground turkey: Lean ground turkey or lean ground beef are both great options. Another lean ground meat like ground chicken can also be used.
  • Minced garlic: You can mince your own garlic or use a jarred variety.
  • Olive or avocado oil: The oil helps sauté the veggies until tender. I recommend olive or avocado oil but you can use any oil you’re comfortable cooking with.
  • Zucchini: Zucchini softens quickly as it cooks, making it a great choice for quick stir fries and skillet meals.
  • Bell pepper: Any color will work well.
  • Onion: Both white or yellow onion work well here.
  • Tomato paste: Tomato paste packs a lot of concentrated tomato flavor.
  • Baby spinach: Spinach is filled with antioxidants, vitamin K (one cup has almost double the daily requirement), and iron. It’s considered one of the best superfoods!
  • Dried herbs and spices: We’re using plenty of herbs and spices to beautifully flavor this easy recipe. The seasonings include dried oregano, dried basil, chili powder, garlic powder, onion powder, paprika, salt, and black pepper.

How to Make This Ground Turkey and Zucchini Skillet

To create this delicious skillet recipe, we’ll start by browning the ground turkey in a large skillet. 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 the turkey mixture out of the pan because it’s time to work on our veggies!

Sauté those beautiful vegetables in a little olive oil or avocado oil 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 so you have two zucchini halves. Then slice each horizontally to create half-moons or half-circles. Slice these half-moons 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.

How to Store Leftovers

Want to enjoy this easy turkey zucchini skillet the next day or later in the week? Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Reheat in a skillet on the stovetop on low to medium-low heat until warmed through. You can also heat in the microwave until warmed through.

How to Serve This

I recommend serving this healthy meal over brown rice, white rice, cauliflower rice, zucchini noodles, or roasted potatoes. A simple side salad with Easy Homemade Italian Dressing would be a delicious addition to your plate too.

4.93 from 109 votes

Easy Ground Turkey and Zucchini Skillet

By Christina
This quick ground turkey skillet is a healthy dinner made with zucchini, bell pepper, and spinach. You'll love this one pot meal for busy weeknights or meal prep!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people


  • 1 pound lean ground turkey, can use lean ground beef if preferred
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon paprika
  • 1 teaspoon garlic, minced


  • tablespoon 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)
  • ½ white or yellow onion, cut into 3/4 inch pieces (close to same size as zucchini)
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ cup water
  • 2 tablespoons tomato paste
  • 5 ounces fresh baby spinach
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  • 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 meat mixture 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Denise says:

    This was great! I was missing ingredients but it’s so extremely cold, I decided to improvise and use what I had(I’m always hesitant to do that!). I threw in a small can of sliced mushrooms, and instead of the garlic and onion, I put in my everything but the bagel, seasoning. It was so delicious, I was scraping up chunks as I was putting the leftovers away because it was so tasty! A definite winner!

  2. Betty says:

    This is soooo delicious!!!!!
    Will definitely make it again!!! 
    Thank you!!

  3. Jacie says:

    The recipe was full of flavor.  I will definitely make again.

  4. Paula Guerra says:

    This was super good! Delicious & easy. Will be making it often!! TY. 

  5. Trina Isaac says:

    I did not deviate from the recipe and it turned out perfect! My husband went for seconds and told me not to change how I made it. All of the flavor was so appreciated in this recipe. I will keep it in rotation.

  6. Rozyvette says:

    Very good recipe will be making often

  7. Kristen K. says:

    Okay hear me out: cook as directed but with Trader Joe’s hot sausage instead of turkey. Use chicken bone broth to simmer instead of water and serve with rice cooked in the bone broth as well. It’s a bit like a healthy jambalaya. Add a little Parmesan on top. Amazing ☺️

  8. Julia Houston says:

    My family did not care for this recipe. We ended up eating it on flour tortillas with cheese and fixings similar to a burrito….
    This recipe will not go into our rotation. I did love all the veggies in it!

  9. Mrs.B says:

    This was so good ! It has made my keto journey easier with more delicious options