Italian Ground Turkey & Veggie Skillet
Italian Ground Turkey & Veggie Skillet cooks lean turkey with zucchini, yellow squash, eggplant, tomatoes, Italian herbs, and fresh basil in one pan. It is a practical healthy turkey dinner for weeknights, meal prep, or a vegetable-heavy protein dinner.
Equipment
- Large 12-inch skillet or sauté pan
- Cutting Board
- Chef's Knife
- Wooden spoon
Ingredients
- 1 lb ground turkey or ground chicken
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon dried Italian seasoning
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium zucchini chopped small about 1 1/2 cups
- 1 medium yellow squash chopped small about 1 1/2 cups
- 1 red bell pepper chopped small
- 2 cups eggplant chopped
- 1 14.5 oz can diced tomatoes or fire roasted tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 1/2 cup fresh basil chopped
- 1/4 cup freshly grated parmesan or dairy-free cheese for serving optional
Instructions
- Heat olive oil in a large skillet over medium heat, then cook the diced onion until softened.
- Add the ground turkey and cook, breaking it into crumbles, until no pink remains.
- Stir in garlic, Italian seasoning, parsley, salt, and black pepper, and cook until fragrant.
- Add zucchini, yellow squash, red bell pepper, and eggplant, then cook until the vegetables begin to soften.
- Stir in diced tomatoes, tomato paste, and balsamic vinegar until the tomato paste blends into the juices.
- Partially cover and simmer until the vegetables are tender and the tomato sauce thickens.
- Turn off the heat, stir in fresh basil, taste for seasoning, and serve with parmesan if desired.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave until the turkey reaches 165°F again.
Freezing: Freeze portions for up to 2 months, though the squash and eggplant will be softer after thawing.
Expert Tips: Use a wide skillet and simmer uncovered if the vegetables release more liquid than expected.
Variations: Add spinach, mushrooms, cannellini beans, or crushed red pepper flakes to adjust the skillet for your table.
Serving Ideas: Serve on its own for a lighter plate or spoon it over rice, quinoa, pasta, or cauliflower rice.