This healthy, Italian-inspired turkey zucchini skillet is packed with flavor and comes together in no time. It’s perfect for a quick dinner or meal prep and is low carb, dairy-free, Whole30, and keto-friendly. With its vibrant taste and satisfying ingredients, it’s truly a WHOLE LOTTA YUM!
INGREDIENTS
- 1 lb ground turkey (93% lean)
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon fine sea salt, divided
- ¾ teaspoon coarse ground pepper, divided
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika (not smoked)
- 1 tablespoon extra virgin olive oil
- 2 medium zucchini, cubed
- ½ red onion, cut into ½–¾ inch pieces
- 1 red bell pepper, cut into ½–¾ inch pieces
- 2 teaspoons minced garlic
- ¾ cup tomato sauce
- Fresh parsley, for garnish
INSTRUCTIONS
- Heat a large non-stick skillet over medium-high heat. Add the ground turkey and cook, breaking it up, until browned and fully cooked. If using a regular skillet, add nonstick cooking spray or a bit of extra oil to prevent sticking.
- Season the turkey with 1 teaspoon Italian seasoning, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika. Once cooked, remove the turkey from the skillet and set it aside.
- In the same skillet, add olive oil, zucchini, red onion, red bell pepper, minced garlic, salt, pepper, and 1 teaspoon Italian seasoning. Sauté the vegetables for 5–7 minutes, stirring occasionally, until they begin to soften.
- Reduce the heat to medium. Add the seasoned turkey back to the pan along with tomato sauce. Stir to combine, then cover and cook for an additional 5 minutes until everything is heated through. Taste and adjust seasoning if necessary (add more salt, pepper, Italian seasoning, or red pepper flakes).
- Garnish with freshly chopped parsley before serving. For a low-carb meal, serve with cauliflower rice or cauliflower gnocchi. Alternatively, pair with white or brown rice, quinoa, or traditional gnocchi.
NOTES
- To cube the zucchini, slice it lengthwise into halves, then quarters. Cut these quarters into ½–¾ inch pieces to create cubes.
- Add-ins like baby spinach, sliced mushrooms, or cherry tomatoes work well. A sprinkle of parmesan cheese brings an extra Italian flair.
- To meal prep, divide the dish into four containers and pair with cauliflower rice or regular rice.
- This recipe is great for doubling, and leftovers freeze well for up to 3 months.
- For pasta or zoodles (low-carb noodles), double the tomato sauce or opt for a high-quality marinara like Rao’s for added richness.
