One-Pot Turkey Taco Zucchini

The One-Pot Turkey Taco Zucchini Skillet is a vibrant, healthy dish that combines lean ground turkey and fresh zucchini with classic taco flavors. This light yet satisfying summer dinner is perfect for busy weeknights, offering a nutrient-dense meal that comes together in a single pan for minimal cleanup.

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This skillet dish is a wonderful way to use up garden-fresh zucchini while enjoying the bold, smoky spices of Tex-Mex cuisine. It is a versatile recipe that fits perfectly into a Gluten-Free or Low Carb lifestyle without feeling restrictive.

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 this recipe; the lid helps melt the cheese perfectly in the final step. A sharp chef's knife and a sturdy cutting board will make dicing the zucchini and bell peppers quick and uniform, ensuring they cook at the same rate.

Varianten und Anpassungen

For a dairy-free version, simply omit the cheese or use a preferred vegan alternative. You can also vary the protein by swapping the ground turkey for ground chicken or a plant-based meat substitute to suit your dietary preferences.

Serviervorschläge

This skillet is excellent when topped with fresh avocado slices or a dollop of Greek yogurt. To make it a heartier meal while staying low-carb, serve the mixture over a bed of cauliflower rice.

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At approximately 285 calories and 10g of carbohydrates per serving, this One-Pot Turkey Taco Zucchini Skillet is a nutritious and flavorful solution for anyone looking for a quick, healthy dinner.

Recipe FAQs

→ Can I substitute ground chicken for turkey?

Yes, ground chicken can be used as a lean alternative without altering the dish's texture significantly.

→ How can I make this dish dairy-free?

Simply omit the cheddar cheese or replace it with a vegan cheese alternative to keep it dairy-free.

→ Is this skillet suitable for low-carb diets?

Yes, the combination of ground turkey, vegetables, and spices keeps this dish low in carbohydrates.

→ What sides complement this skillet best?

It pairs well with sliced avocado, Greek yogurt, or cauliflower rice for a heartier meal.

→ How spicy is the dish with the jalapeño included?

The jalapeño adds a mild heat that can be adjusted by removing seeds or omitting it entirely for less spice.