Description
This Ground Turkey Zucchini Skillet is a quick and flavorful one-pan meal perfect for busy weeknights. Featuring lean ground turkey sautéed with fresh zucchini and onions, all coated in a savory, slightly sweet soy-ginger sauce with a hint of chili heat. Ready in just 25 minutes and serves four, it’s a nutritious and delicious dish that pairs perfectly with rice or your favorite grain.
Ingredients
Scale
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
Vegetables
- 1 small onion, diced
- 1 large zucchini (about ¾ lb), sliced
Protein & Cooking Fat
- 1 Tbsp cooking oil (vegetable or canola oil recommended)
- 1 lb ground turkey
Instructions
- Make the Sauce: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, cornstarch, water, and chili garlic sauce until smooth. Set aside to allow flavors to meld and the cornstarch to dissolve.
- Sauté Veggies: Heat cooking oil in a large skillet over medium-high heat. Add diced onion and sliced zucchini. Cook, stirring occasionally, until both are browned and tender, about 5-7 minutes. Remove vegetables from skillet and set aside.
- Cook Turkey: In the same skillet, add the ground turkey. Break it up with a spatula and cook over medium-high heat until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Combine: Return the sautéed onions and zucchini to the skillet with the cooked turkey. Pour the prepared sauce over the mixture. Stir well to combine and simmer for 2 minutes until the sauce thickens and coats the ingredients evenly.
- Serve: Remove the skillet from heat. Serve the ground turkey zucchini mixture hot, optionally over steamed rice or your preferred grain. Garnish with sliced green onions or sesame seeds if desired.
Notes
- Use lean ground turkey to reduce fat content.
- If you prefer less spice, reduce or omit the chili garlic sauce.
- For gluten-free, substitute soy sauce with tamari or coconut aminos.
- Serve with cauliflower rice for a low-carb option.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
