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"Finished Mediterranean Ground Turkey and Zucchini Skillet topped with parmesan and parsley in a cast-iron pan."

Ground Turkey and Zucchini Skillet

A quick 25-minute Mediterranean Ground Turkey and Zucchini Skillet featuring lean ground meat seared with garlic, Greek oregano, golden zucchini rounds, and sharp Parmesan cheese. Low-carb, gluten-free, and high-protein!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

  • * 1.5 lbs 93/7 Lean Ground Turkey
  • * 3 medium Zucchini sliced into 1/2-inch thick rounds
  • * 2 tbsp Extra Virgin Olive Oil divided
  • * 1 small Yellow Onion finely diced
  • * 4 cloves Garlic minced
  • * 1.5 tsp Dried Greek Oregano
  • * 1/2 tsp Onion Powder
  • * 1/2 tsp Crushed Red Pepper Flakes optional
  • * 1 tsp Fine Sea Salt
  • * 1/2 tsp Freshly Cracked Black Pepper
  • * 1/4 cup Pecorino Romano or Parmesan finely grated
  • * 1/4 cup Fresh Italian Flat-Leaf Parsley finely chopped

Method
 

  1. Heat 1 tbsp Extra Virgin Olive Oil in a 12-inch heavy skillet over medium-high heat.
  2. Add the diced yellow onion and minced garlic. Sauté for 1 to 2 minutes until fragrant and softened.
  3. Add 1.5 lbs ground turkey, dried oregano, onion powder, sea salt, black pepper, and crushed red pepper flakes. Cook for 5 to 6 minutes, breaking the meat apart with a spoon until browned. Transfer turkey to a plate and set aside.
  4. Pour remaining 1 tbsp olive oil into the same skillet over medium-high heat. Arrange zucchini rounds in a single layer flat against the pan.
  5. Sear for 2 to 3 minutes without disturbing until golden brown underneath. Flip and sear 2 minutes on the second side.
  6. Return the cooked ground turkey mixture into the skillet with the seared zucchini. Gently fold together for 1 minute over low heat to combine flavors.
  7. Remove skillet from heat. Top with grated cheese and freshly chopped parsley right before serving.

Notes

* Do not cover the pan with a lid during cooking; trapping steam will soften the crisp texture of the zucchini.
* For dairy-free option, substitute Parmesan with nutritional yeast or omit entirely.
* Store leftovers in an airtight glass container in the fridge for up to 4 days. Reheat in a skillet for best results.