Ground turkey soaks up flavor fast, and pairing it with zucchini keeps this skillet light on effort but filling enough to call dinner done. A few pantry spices turn it into a meal you'll want on repeat.
Ingredients
- 1 lb ground turkey (93% lean)
- 2 medium zucchini, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup diced tomatoes (canned or fresh)
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook 3-4 minutes, until softened. Add the garlic and cook 30 seconds more.
- Add the ground turkey, breaking it apart with a spatula. Cook 6-8 minutes, until browned through.
- Stir in the cumin, smoked paprika, salt, and pepper.
- Add the zucchini and diced tomatoes. Cover and simmer 8-10 minutes, until the zucchini is tender.
- Taste and adjust seasoning. Top with fresh cilantro before serving.
Nutrition Facts (per serving)
| Calories | 310 |
| Total fat | 18g |
| Total carbohydrates | 9g |
| Dietary fiber | 3g |
| Protein | 29g |
| Sodium | 410mg |
Why This Is Good for Your Gut
Zucchini and tomatoes bring fiber and antioxidants to balance the protein from turkey, and cooking everything in one skillet keeps digestion easy without any heavily processed ingredients getting involved.
Leftovers keep well and reheat beautifully for a fast lunch the next day.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
