Keto Turkey Zucchini Skillet – Fast, Flavorful, and Low-Carb

This one-pan Keto Turkey Zucchini Skillet is the kind of weeknight dinner that checks all the boxes. It’s quick, satisfying, and light without leaving you hungry an hour later. Lean ground turkey gets a boost from garlic, herbs, and a touch of tomato, while zucchini brings freshness and crunch.

It’s simple enough for busy nights but tasty enough to make again and again. Plus, it’s naturally low-carb and budget-friendly.

Print Recipe

Keto Turkey Zucchini Skillet - Fast, Flavorful, and Low-Carb

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• 1 tablespoon olive oil or avocado oil
• 1 pound ground turkey (93% lean or similar)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium zucchinis, halved lengthwise and sliced into half-moons
• 1/2 red bell pepper, diced (optional, small amount for color and flavor)
• 1/2 cup cherry tomatoes, halved, or 1/3 cup canned diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tablespoon tomato paste (optional, for richer flavor)
• 2 tablespoons chicken broth or water
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley or basil
• 1/3 cup shredded Parmesan or crumbled feta (optional for topping)

Instructions

• Heat a large skillet over medium-high heat. Add the oil and swirl to coat.
• Add the ground turkey.Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until lightly browned and no longer pink, about 5–6 minutes. Transfer to a plate if the pan is crowded, leaving any drippings.
• Lower heat to medium.Add the onion and cook 2–3 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.
• Add the zucchini and bell pepper. Season with a little more salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes.Cook, stirring occasionally, 4–6 minutes until the zucchini is just tender but not mushy.
• Return the turkey to the skillet. Stir in tomato paste (if using), cherry tomatoes, and broth. Simmer 2–3 minutes to meld flavors and lightly reduce.
• Turn off the heat.Add lemon juice and most of the chopped herbs. Taste and adjust salt and pepper.
• Top with Parmesan or feta if you like, and finish with the remaining herbs. Serve hot.

What Makes This Recipe So Good

• One pan, minimal cleanup: Everything cooks in the same skillet in under 30 minutes.
• Balanced and filling: Protein-rich turkey and fiber-filled zucchini keep you satisfied.
• Clean, bright flavors: Garlic, onion, Italian herbs, and a splash of lemon make it pop.
• Flexible: Easy to tweak with different veggies, spices, or cheese.
• Keto-friendly: Low in carbs without sacrificing taste or texture.

Ingredients

• 1 tablespoon olive oil or avocado oil
• 1 pound ground turkey (93% lean or similar)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium zucchinis, halved lengthwise and sliced into half-moons
• 1/2 red bell pepper, diced (optional, small amount for color and flavor)
• 1/2 cup cherry tomatoes, halved, or 1/3 cup canned diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tablespoon tomato paste (optional, for richer flavor)
• 2 tablespoons chicken broth or water
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley or basil
• 1/3 cup shredded Parmesan or crumbled feta (optional for topping)

Instructions

1. Heat a large skillet over medium-high heat. Add the oil and swirl to coat.
2. Add the ground turkey.

   Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until lightly browned and no longer pink, about 5–6 minutes. Transfer to a plate if the pan is crowded, leaving any drippings.

3. Lower heat to medium.

   Add the onion and cook 2–3 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.

4. Add the zucchini and bell pepper. Season with a little more salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes.

   Cook, stirring occasionally, 4–6 minutes until the zucchini is just tender but not mushy.

5. Return the turkey to the skillet. Stir in tomato paste (if using), cherry tomatoes, and broth. Simmer 2–3 minutes to meld flavors and lightly reduce.
6. Turn off the heat.

   Add lemon juice and most of the chopped herbs. Taste and adjust salt and pepper.

7. Top with Parmesan or feta if you like, and finish with the remaining herbs. Serve hot.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Freeze up to 2 months.

  Cool completely, portion into freezer-safe containers, and label.

• Reheat: Warm gently in a skillet over medium heat with a splash of broth or water, or microwave in short bursts, stirring between intervals. Avoid overcooking to keep the zucchini from going soft.

Benefits of This Recipe

• Low in carbs, high in protein: Supports a keto or low-carb lifestyle while keeping you full.
• Veggie-forward: Zucchini adds fiber, hydration, and volume for few calories.
• Budget-friendly: Uses basic pantry spices and accessible ingredients.
• Quick to make: From fridge to table in around 25 minutes.
• Meal-prep friendly: Holds up well for a few days and reheats easily.

What Not to Do

• Don’t overcrowd the pan: If it’s too full, the zucchini steams and turns soggy. Cook in batches if needed.
• Don’t skip seasoning: Turkey is lean and mild; salt, herbs, and acid make it shine.
• Don’t overcook the zucchini: Aim for tender-crisp to keep texture and flavor.
• Don’t add too much liquid: A small splash is enough.

  Excess liquid can water down the dish.

Recipe Variations

• Cheesy casserole-style: Transfer cooked skillet to an oven-safe dish, top with mozzarella and Parmesan, and broil until bubbly.
• Mexican-inspired: Use cumin, chili powder, and oregano. Add a squeeze of lime and top with cilantro and avocado.
• Greek twist: Add oregano, dill, olives, and feta. Finish with extra lemon and parsley.
• Mushroom boost: Sauté sliced mushrooms with the onions for extra umami.
• Spicy version: Add more red pepper flakes or a chopped jalapeño with the veggies.
• Cauli rice add-in: Stir in cooked cauliflower rice at the end for a heartier bowl.

FAQ

Is ground turkey definitely keto?

Ground turkey is naturally low in carbs and fits well into a keto diet.

The key is keeping add-ins low-carb and watching sauces that might have sugar.

Can I use ground chicken or beef instead?

Yes. Ground chicken works similarly to turkey. Beef will add more fat and a richer flavor; adjust salt and spices to taste.

How do I keep the zucchini from getting mushy?

Cut it into even half-moons, cook over medium heat, and avoid over-stirring.

Keep cook time short and don’t overload the pan.

Do I need the tomato paste and tomatoes?

They’re optional but add depth and brightness. If you’re strict keto, keep portions small and well-drained to limit carbs.

What can I serve this with?

Try cauliflower rice, a simple green salad, or sautéed greens. It’s also great as a bowl with avocado and a sprinkle of cheese.

How spicy is it?

Mild by default.

Adjust red pepper flakes to your heat preference or leave them out entirely.

In Conclusion

This Keto Turkey Zucchini Skillet delivers big flavor with little effort. It’s fast, lighter than most skillet dinners, and easy to customize. Keep it in your weeknight rotation for a wholesome, low-carb meal that doesn’t feel like a compromise.

One pan, fresh ingredients, and dinner is done.