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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.