Description
This Ground Turkey Zucchini Skillet is a quick and flavorful one-pan meal combining lean ground turkey with tender zucchini and a savory soy-ginger sauce. Ready in just 25 minutes, it’s perfect for a nutritious weeknight dinner that is both satisfying and easy to prepare.
Ingredients
Scale
Sauce
- ¼ cup soy sauce
- 2 Tbsp brown sugar
- 1 tsp sesame oil
- 1 garlic clove, grated
- 1 tsp grated ginger
- 1 Tbsp cornstarch
- 2 Tbsp water
- 1 tsp chili garlic sauce
Veggies and Protein
- 1 small onion
- 1 large zucchini (about ¾ lb)
- 1 Tbsp cooking oil
- 1 lb ground turkey
Instructions
- Make the Sauce: In a bowl, combine soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, cornstarch, water, and chili garlic sauce. Mix well and set aside to allow the flavors to meld.
- Sauté Veggies: Dice the onion and slice the zucchini. Heat the cooking oil in a skillet over medium heat, then add the onion and zucchini. Sauté until they develop a nice browned color and soften, then remove them from the skillet and set aside.
- Cook Turkey: In the same skillet, add the ground turkey and cook over medium-high heat until it is browned and cooked through, breaking it up with a spoon as it cooks.
- Combine: Return the sautéed onion and zucchini to the skillet with the browned turkey. Pour the prepared sauce over the mixture, stir to combine, and let it simmer for about 2 minutes so the sauce thickens and coats the ingredients evenly.
- Serve: Remove the skillet from heat and serve the dish hot. Optionally, garnish with green onions or sesame seeds and serve alongside steamed rice or your favorite grain.
Notes
- Use lean ground turkey to reduce fat content.
- Adjust chili garlic sauce according to your preferred spice level.
- If cornstarch is unavailable, you can substitute with an equal amount of arrowroot powder.
- For a gluten-free option, use gluten-free soy sauce or tamari.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
