Turkey Zucchini Skillet Dinner

This hearty ground turkey zucchini skillet has become my weeknight dinner savior, combining lean protein, fresh vegetables, and a savory-sweet sauce that brings everything together in just 25 minutes.

I first created this recipe when trying to use up summer zucchini from my garden and it quickly became my family's most requested meal. Even my vegetable-skeptical nephew asks for seconds.

Ingredients

• Soy sauce creates the umami base for our sauce use low sodium if watching salt intake
• Brown sugar balances the savory elements with just the right sweetness
• Sesame oil adds that distinctive nutty flavor even a small amount transforms the dish
• Fresh garlic and ginger provide aromatic depth always opt for fresh over dried for best flavor
• Cornstarch thickens our sauce without making it goopy
• Chili garlic sauce adds a gentle heat adjust to your spice preference
• Onion and zucchini form our vegetable base choose firm zucchini without soft spots
• Ground turkey keeps the dish lighter than beef while still being satisfying
• Cooking oil use a neutral oil with a high smoke point like avocado or canola

Step-by-Step Instructions

Mix the Sauce

Combine soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, cornstarch, water, and chili garlic sauce in a bowl. Whisk thoroughly until the cornstarch is fully dissolved with no lumps. This creates the flavor foundation for the entire dish.

Prep the Vegetables

Dice the onion into uniform small pieces for even cooking. Slice the zucchini into rounds then quarter them this helps them cook quickly and ensures each bite has some zucchini. Keeping pieces similar in size ensures everything cooks at the same rate.

Sauté the Vegetables

Heat oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add diced onion and chopped zucchini, spreading them in an even layer. Cook for 4 to 5 minutes, stirring occasionally until onions become translucent and zucchini develops light golden edges. Remove to a plate.

Brown the Turkey

Add ground turkey to the same skillet, breaking it into small pieces with a wooden spoon. Cook thoroughly until no pink remains, about 5 to 7 minutes. Smaller pieces create more surface area for the sauce to cling to.

Combine and Finish

Return the cooked vegetables to the skillet with the browned turkey. Give your sauce a quick stir to reincorporate any settled cornstarch, then pour it over the meat and vegetable mixture. Stir everything together to coat evenly.

Thicken the Sauce

Allow the mixture to simmer for 2 minutes, stirring occasionally. The sauce will thicken as the cornstarch activates with heat, creating a glossy coating that clings to every bite. Remove from heat once the sauce reaches your desired consistency.

My favorite part of this dish is how the sauce caramelizes slightly at the edges of the pan, creating these incredibly flavorful bits that I make sure to scrape up and mix through. My daughter always knows when this is cooking because the ginger and garlic create such an inviting aroma throughout the house.

Make Ahead and Storage

This skillet meal actually improves with time as the flavors meld together in the refrigerator. Store in airtight containers for up to 4 days in the refrigerator. The sauce might thicken slightly when cold but will loosen when reheated. I often make a double batch specifically for meal prepping lunches for the week.

Vegetable Variations

While zucchini works beautifully in this recipe, you can easily swap in other vegetables depending on what you have available. Bell peppers add sweet crunch and vibrant color. Broccoli florets provide texture and nutritional benefits just add them with the onions and cook until bright green. Green beans offer a pleasant snap make sure to trim the ends before chopping. I recommend keeping the total volume of vegetables roughly the same to maintain the sauce to veggie ratio.

Serving Suggestions

This versatile dish pairs wonderfully with several sides to create a complete meal. Serve over steamed rice to soak up the delicious sauce or cauliflower rice for a lower carb option. Wrap in lettuce leaves for a fresh lunch option that travels well. Top with sliced green onions, a sprinkle of sesame seeds, or a few drops of sriracha for extra flair. My family enjoys it most with a side of quick cucumber salad dressed simply with rice vinegar and a touch of sugar.

Recipe FAQs

→ Can I substitute the ground turkey with another protein?

Yes, you can easily substitute ground chicken, beef, or even tofu crumbles for the turkey. Each will provide a different flavor profile but work well with the sauce and vegetables.

→ How can I make this dish spicier?

To increase the heat, add more chili garlic sauce or include some sriracha, red pepper flakes, or a diced jalapeño when cooking the vegetables.

→ What vegetables can I substitute for zucchini?

This dish is very versatile! Try broccoli, green beans, bell peppers, snow peas, or mushrooms as alternatives to zucchini, or use a combination of vegetables.

→ Is this dish gluten-free?

Not as written, since soy sauce contains gluten. However, you can easily make it gluten-free by substituting tamari or coconut aminos for the soy sauce.

→ How long will leftovers keep in the refrigerator?

Stored in an airtight container, leftovers will keep well for 3-4 days in the refrigerator. Reheat in a microwave or skillet until heated through.

→ What can I serve with this skillet meal?

Rice is the classic pairing, but this also works well with cauliflower rice, quinoa, or noodles. For a lower-carb option, serve it in lettuce cups or over a salad.