Garlic Basil Turkey Zucchini Skillet (Printable)
Lean ground turkey with zucchini, garlic, and fresh basil in a quick skillet meal
# List of ingredients:
→ Proteins
01 - 1 pound lean ground turkey (93% or higher)
→ Vegetables
02 - 2 medium zucchini, diced
03 - 1 small onion, finely chopped
04 - 1 red bell pepper, diced
→ Aromatics & Herbs
05 - 3 cloves garlic, minced
06 - 1/3 cup fresh basil leaves, chopped plus extra for garnish
→ Seasonings
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Oils & Liquids
10 - 2 tablespoons olive oil
11 - 1 tablespoon lemon juice
→ Extras
12 - Freshly grated Parmesan cheese for serving (optional)
# Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 minutes. Transfer turkey to a plate and set aside.
02 - In the same skillet, add the remaining olive oil. Sauté the onion and red bell pepper until softened, about 3–4 minutes.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add the diced zucchini, salt, black pepper, and red pepper flakes. Sauté for 4–5 minutes, stirring occasionally, until zucchini is just tender but not mushy.
05 - Return the cooked turkey to the skillet. Stir in the chopped basil and lemon juice. Cook for another 1–2 minutes until everything is heated through and flavors meld.
06 - Taste and adjust seasonings as needed. Serve hot, garnished with extra basil and Parmesan cheese if desired.
# Expert Advice:
01 -
- Everything happens in one pan so you are not playing dishwasher tetris after dinner
- The zucchini stays tender crisp instead of turning into sad mush because you cook it just enough
02 -
- Dry zucchini is the enemy so make sure your pan is not overcrowded or the vegetables will steam instead of sauté
- Adding the basil and lemon juice at the very last minute keeps the flavors bright and fresh instead of cooked out
03 -
- Cut your zucchini into uniform pieces so everything cooks at the same rate and you do not end up with some chunks raw while others are mushy
- Have a little bowl of water next to the stove if the pan gets too dry while cooking the vegetables