Description
A quick and flavorful Ground Turkey Zucchini Skillet recipe that combines lean ground turkey with fresh zucchini and a savory Asian-inspired sauce. Perfect for a healthy weeknight dinner, this dish is packed with protein and veggies, all cooked together in one skillet for easy cleanup.
Ingredients
Sauce
- ¼ cup soy sauce
- 2 Tbsp brown sugar
- 1 tsp sesame oil
- 1 garlic clove, grated
- 1 tsp grated ginger
- 1 Tbsp cornstarch
- 2 Tbsp water
- 1 tsp chili garlic sauce
Veggies & Protein
- 1 small onion, diced
- 1 large zucchini (about ¾ lb), sliced into rounds and quartered
- 1 Tbsp cooking oil
- 1 lb. ground turkey
Instructions
- Mix the Sauce: In a bowl, combine soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, cornstarch, water, and chili garlic sauce. Stir well until fully incorporated and set aside.
- Prep the Veggies: Dice the onion finely. Slice the zucchini into rounds, then cut each round into quarters for bite-sized pieces.
- Sauté the Vegetables: Heat a large skillet over medium heat and add the cooking oil. Once hot, add the diced onion and chopped zucchini. Sauté for 4-5 minutes until the onion begins to turn translucent and the zucchini develops a light brown color. Transfer the vegetables to a separate plate and keep aside.
- Brown the Turkey: In the same skillet, add the ground turkey. Break it up with a spatula and cook until it is thoroughly browned with no pink remaining.
- Combine Ingredients: Return the sautéed vegetables to the skillet with the browned turkey. Stir the prepared sauce again and pour it over the mixture.
- Simmer the Dish: Stir everything to coat evenly, then let it simmer for about 2 minutes to allow the sauce to thicken and infuse flavor into the turkey and zucchini.
- Serve: Remove from heat and serve hot. Optionally garnish with sliced green onions, red pepper flakes, sesame seeds, and paired with cooked rice for a complete meal.
Notes
- For extra heat, increase the amount of chili garlic sauce or add fresh chopped chili peppers.
- To keep it gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
- Substitute ground chicken or lean beef if preferred.
- Add other vegetables like bell peppers or mushrooms for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
