Ingredients

1 lb ground turkey
2 medium zucchinis, sliced into half-moons
1 tbsp olive oil
½ medium onion, chopped
2 garlic cloves, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional, for a hint of spice)
¼ cup chicken broth
¼ cup grated Parmesan cheese

Instructions

Step 1: Sauté the aromatics

Start by heating 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Once hot, add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for another 30 seconds, just until fragrant.

💡 Chef’s Note: This step sets the flavor base. Don’t rush it—the slow sauté draws out the sweetness in the onion and boosts the dish’s depth.

Step 2: Brown the turkey

Add the ground turkey directly into the skillet. Break it apart using a wooden spoon or spatula as it cooks.

Sauté for 6–8 minutes, or until the turkey is no longer pink and nicely browned. Stir occasionally to ensure even cooking.

Season lightly with salt and pepper during this stage to start building flavor.

Step 3: Add zucchini and spices

Once the turkey is browned, stir in the zucchini half-moons. Cook everything together for 4–5 minutes, stirring frequently, until the zucchini becomes slightly tender but still holds its shape.

Add the dried oregano, red pepper flakes, and adjust salt and pepper to taste.

💡 Pro Tip: Avoid overcooking the zucchini—it should still have a little bite for the best texture.

Step 4: Pour in the broth and simmer

Pour in ¼ cup of chicken broth and reduce the heat to low.

Cover and let the skillet simmer for 3–4 minutes. This allows the flavors to meld together while keeping everything moist and tender.

The broth will reduce slightly and help carry the seasoning into every bite.

Step 5: Add Parmesan and finish

Remove the lid and stir in ¼ cup of grated Parmesan cheese. Let it melt into the mixture, stirring until everything is well combined.

Taste and adjust seasoning if needed. Add an extra pinch of red pepper flakes if you enjoy a little heat.

Serve hot, straight from the skillet, or portion onto plates with a sprinkle of fresh herbs if you have them on hand (parsley or basil are both great choices).

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 340 kcal
Sodium: 480mg
Fat: 22g
Carbohydrates: 7g
Fiber: 2g
Protein: 29g