Turkey Zucchini Red Pepper Skillet
This healthy and easy Turkey Zucchini Red Pepper Skillet is an amazing dinner any night of the week! I use ground turkey, grated zucchini, red peppers, and red onion plus coconut aminos, garlic, and ginger for a simple skillet dinner that the whole family will love!
If you are looking for more easy dinner ideas, try Chicken and Brussels Sprouts Sheet Pan Dinnner With Bacon, 5 Ingredient Bone Broth Vegetable Soup, Honey Garlic Chicken Sheet Pan Dinner, Chicken Sausage Greek Salad, or Chinese Five Spice Lettuce Cups With Pork!
A Quick Look At The Recipe
- Recipe Name: Turkey Zucchini Red Pepper Skillet
- Ready In: 25 minutes
- Makes: 8 servings
- Main Ingredients: ground turkey, zucchini, red pepper, wild rice
- Flavor Profile: savory coconut aminos, zing of garlic and ginger turkey dinner
- Dietary Info: gluten free, eggless, no seed oils, dairy free
- Difficulty: Easy!
- Why You’ll Love It: one pan dinner with lean turkey
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Why You'll Love This Recipe
- Turkey Dinner Recipe: If you're looking for a healthy dinner with ground turkey, this turkey dinner recipe is a win. It has lots of lean protein and it makes ground turkey super flavorful!
- Filling and Delicious: This is such a delicious and satisfying healthy dinner recipe. I love recipes like this because you're eating well and enjoying it too.
- Healthy Dinner: This Turkey Zucchini Red Pepper Skillet has lean protein from the turkey, healthy veggies, and I serve it with rice for a balanced meal.
- Great As Leftovers: I love this recipe because it's also great as leftovers. We're just a family of two, so whenever we make this it's dinner for two nights!
Ingredients
- Ground Turkey: I use organic ground turkey for lean protein.
- Rice: You can use organic wild rice, Jasmie rice, brown rice or even quinoa. I've made this all ways, and it's all delicious! But, my favorite way is using my Easy Bone Broth Rice for added protein!
- Coconut Aminos: Organic coconut aminos is similar to soy sauce, but it's soy free and sugar free. It taste so good, if you haven't used this ingredient before you'll love it as it's like a healthy soy sauce.
- White Pepper: I love the flavor with the turkey, but if you don't have this, then just a little more black pepper is fine!
- Red Pepper: I use organic red pepper here, but feel free to use any color.
- Garlic: You can use organic garlic cloves or minced garlic, both will work!
*For a full list of ingredients and measurements, visit the recipe card below.
Tips for Turkey Zucchini Red Pepper Skillet
- This dish can also be made with ground beef or pork.
- Use any kind of rice or quinoa you like.
- You can also serve over a bed of lettuce for a lower carb option.
- Because zucchini has a lot of water, it's crucial to remove excess liquid and turn the heat up if you want to get a good browning on this dish.
- You can also wrap up the turkey and veggies in a wrap for a great leftover lunch option!
How to Make Turkey Zucchini Red Pepper Skillet
- Cook the rice per instructions on the package. You can also replace the water with bone broth, like I do!
- In a medium bowl, add the ground turkey, fine sea salt, ginger, black pepper, and white pepper. Stir to combine completely. Set aside.
- In a large skillet over medium/high heat, add 2 tablespoons butter, garlic, and red onion. Sauté for 1 to 2 minutes, until onions are fragrant.
- Add in the red peppers and grated zucchini. Stir to combine, then add in 2 tablespoons of the coconut aminos. Cook for about 5 minutes, until the peppers are done. Transfer to a bowl, and salt and pepper them. Set aside.
- Wipe out your skillet, so no pieces of zucchini remain (to prevent burning), add in the remaining 1 tablespoon of butter, and coat the pan. Add in the ground turkey and the remaining 2 tablespoons of coconut aminos. Using a spatula, break it up and continue to cook until the turkey is brown and fully cooked, about 10 minutes.
- Drain off most of the liquid, and turn heat to high, and brown for an additional 2 to 3 minutes. Remove from heat. Add the peppers and zucchini into the skillet with the cooked turkey and stir to combine completely.
Serving Ideas
Instead of making rice, feel free to serve this turkey skillet dinner with:
Recipe FAQ's
Yes, this is a super easy dinner to make ahead of time. It reheats incredibly well, as we make this often and it’s just Delaney and me! So we eat it reheated more than we do the day we make it!
If you don’t want to grate the zucchini you can slice it into halves instead. If you do this, be sure to add it into the skillet with the red pepper and be sure it’s fully cooked. Zucchini takes a bit longer to cook, which is why I grate it for this recipe. Plus, if you have picky kids, they probably won’t even notice the zucchini!
Leftovers are best stored in the fridge in an airtight container for up to 5 days.
More Easy Dinner Recipes
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Turkey Zucchini Red Pepper Skillet
Equipment
- Small Pot
- Mixing Bowl
- Cast Iron Skillet
- Box Grater
Ingredients
- 24 ounces ground turkey
- 2 teaspoons fine sea salt
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- 1 cup rice (Jasmin, wild, or brown)
- 3 tablespoons salted butter
- 4 garlic cloves (minced)
- ½ medium red onion (diced)
- 2 large red bell peppers (sliced ¼-inch thick)
- 1 large zucchini (grated large)
- 4 tablespoons coconut aminos
Instructions
- Cook the wild rice per instructions on the package. You can also replace the water with bone broth, like I do!
- In a medium bowl, add the ground turkey, fine sea salt, ginger, black pepper, and white pepper. Stir to combine completely. Set aside.
- In a large skillet over medium/high heat, add 2 tablespoons butter, garlic, and red onion. Sauté for 1 to 2 minutes, until onions are fragrant. Add in the red peppers and grated zucchini. Stir to combine, then add in 2 tablespoons of the coconut aminos. Cook for about 5 minutes, until the peppers are done. Transfer to a bowl, and salt and pepper them. Set aside.
- Wipe out your skillet, so no pieces of zucchini remain (to prevent burning), add in the remaining 1 tablespoon of butter, and coat the pan. Add in the ground turkey and the remaining 2 tablespoons of coconut aminos. Using a spatula, break it up and continue to cook until the turkey is brown and fully cooked, about 10 minutes.
- Drain off most of the liquid, and turn heat to high, and brown for an additional 2 to 3 minutes. Remove from heat.
- Add the peppers and zucchini into the skillet with the cooked turkey and stir to combine completely.
- Serve immediately with wild rice.
Video
Notes
- This dish can also be made with ground beef or pork.
- Use any kind of rice or quinoa you like.
- You can also serve over a bed of lettuce for a lower carb option.
- Because zucchini has a lot of water, it's crucial to remove excess liquid and turn the heat up if you want to get a good browning on this dish.
- You can also wrap up the turkey and veggies in a wrap for a great leftover lunch option!
Nutrition
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We make this healthy dinner all the time!