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summer ground turkey skillet with fresh vegetables in green pan with serving spoon in the pan.
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5 from 6 votes

Ground Turkey Skillet Recipe

Your weeknight dinners just got a whole lot tastier! This Ground Turkey Skillet is full of fresh veggies including zucchini, peppers, and corn. It comes together in just one pan in under 30 minutes making it perfect for even the busiest of nights.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main Course
Diet: Gluten Free
Servings: 6
Calories: 330kcal
Author: Courtney Paige

Equipment

  • deep skillet I used an Our Place Always Pan, if you don't have one use a large stove top pot
  • Rubber Spatula
  • Meat masher
  • vegetable chopper or knife and cutting board
  • Measuring cups and spoons

Ingredients

  • 1 lbs ground turkey 93% lean
  • 2 ½ tsp olive oil divided
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1 tsp onion powder
  • 1/2 small white onion
  • 1 bell pepper
  • 1 can fire roasted tomatoes 15 oz
  • 2 cups spinach
  • 1 bag frozen corn 16 oz
  • 1 can black beans drained and rinsed
  • 2 medium zucchinis
  • 1/2 cup cheese of choice I used grated parmesan

Instructions

  • Heat a large skillet to medium-high heat and add 1 teaspoon of oil/cooking spray. Add ground turkey, salt, paprika and onion powder.
  • Use a meat spatula to continuously break up the meat while it’s cooking.
  • While the meat cooks, chop the onion, zucchini, spinach and bell pepper.
  • After ~6ish minutes (it wont be fully cooked yet), push the meat to a side and add chopped onions with another teaspoon of olive oil. Allow onions to saute for a few minutes. **If there is a lot of liquid in the skillet from the turkey, drain so there is no more than 2 tablespoons.
    ground turkey and diced white onion in green skillet.
  • Add diced bell pepper, fire roasted tomatoes, chopped spinach, black beans, and frozen corn to the skillet. Stir everything together before covering and cooking for ~6-8 minutes.
  • Turn the heat to low and fold in diced zucchini (at this point the skillet should be pretty stuffed). Cover again for 5 minutes until the zucchini is fork tender (key to this is cutting the zucchini in small cubes (I use my vegetable chopper for evenly sliced cubes)).
    ground turkey, spinach, onion, corn and peppers in green skillet.
  • Remove from heat and sprinkle with fresh parmesan cheese.
  • Garnish with fresh herbs from the garden if desired (basil, parsley, or cilantro). Enjoy!

Video

Notes

Store in an airtight container for 3-4 days.
Serve on rice, in tacos, as stuffed peppers filling, or scooped up with tortilla chips!

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 37g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 61mg | Sodium: 1019mg | Potassium: 1046mg | Fiber: 10g | Sugar: 12g