Save The One-Pot Turkey Taco Zucchini Skillet is a vibrant, healthy skillet dish combining lean ground turkey, fresh zucchini, and classic taco flavors. This recipe is designed for those seeking a light yet satisfying summer dinner that can be prepared in a single pan, making it as easy to clean as it is to enjoy.
Save This dish perfectly balances the savory richness of ground turkey with the light, refreshing texture of zucchini and cherry tomatoes. With a blend of chili powder, cumin, and smoked paprika, every bite is packed with the classic taco flavors you love, without the heavy carbs of traditional shells.
Ingredients
- 1 lb (450 g) lean ground turkey
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (150 g) cherry tomatoes, halved
- 1 jalapeño, seeded and minced (optional)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/2 cup (60 g) shredded reduced-fat cheddar cheese
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- 1 tbsp olive oil
Instructions
- Step 1
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until softened.
- Step 2
- Add the garlic and cook for 30 seconds until fragrant.
- Step 3
- Add the ground turkey, breaking it up with a spatula. Cook for 4–5 minutes until browned and cooked through.
- Step 4
- Stir in the red bell pepper, zucchini, and jalapeño (if using). Cook for 3–4 minutes until vegetables begin to soften.
- Step 5
- Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes. Mix well to coat the meat and vegetables.
- Step 6
- Add the cherry tomatoes and chicken broth. Stir, bring to a simmer, and cook uncovered for 5–7 minutes, until most of the liquid has evaporated and zucchini is tender.
- Step 7
- Remove from heat. Sprinkle the cheese evenly over the skillet and cover for 1–2 minutes until melted.
- Step 8
- Finish with fresh cilantro and a squeeze of lime juice. Serve hot.
Zusatztipps für die Zubereitung
Using a large skillet with a lid is essential for the final step to melt the cheese perfectly without drying out the turkey. Be sure to dice your zucchini into uniform pieces so they cook evenly throughout the simmer time.
Varianten und Anpassungen
For a dairy-free version, simply omit the cheddar cheese or replace it with your favorite vegan alternative. You can also swap the ground turkey for ground chicken or a plant-based meat substitute for a different twist on this classic skillet.
Serviervorschläge
This dish is excellent when served over cauliflower rice for a heartier, low-carb meal. It also pairs beautifully with fresh avocado slices or a dollop of Greek yogurt for added creaminess.
Save Whether you're following a specific diet or just looking for a delicious way to enjoy fresh zucchini, this One-Pot Turkey Taco Skillet delivers a nutritious and flavorful dinner in just over half an hour. Enjoy the bold seasonings and simple cleanup of this soon-to-be family favorite!
Recipe FAQs
- → Can I use ground beef instead of turkey?
Yes, ground beef works well as a substitute. Use lean ground beef to keep the dish lighter, or adjust cooking time slightly since beef may render more fat during cooking.
- → How do I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth if needed to prevent drying.
- → Is this dish spicy?
The seasoning blend provides mild to moderate heat. For less spice, omit the jalapeño and red pepper flakes. For more heat, leave the jalapeño seeds in or add extra crushed red pepper.
- → Can I make this dairy-free?
Absolutely. Simply skip the cheddar cheese or use a vegan cheese alternative. The dish remains flavorful and satisfying without dairy, especially with the fresh lime and cilantro finish.
- → What vegetables can I add or substitute?
Yellow squash, corn, black beans, or diced mushrooms work beautifully. For lower carbs, stick with zucchini, bell peppers, and tomatoes as in the original version.