Zucchini and ground turkey skillet with ginger, green onion, baby spinach, coconut aminos and dried herbs adds up to a super clean dinner recipe that comes together in less than 30 minutes!
Ready for a less-than-30-minute meal that will knock your socks off?
True story: I’ve been making this zucchini and ground turkey skillet all summer long. At first, I thought it would be too simple and unimpressive to post, but it has become such a staple in my weekly meal prep that I figured you would get some use out of it too!
Recipe Highlights:
- Grain-free and gluten-free
- Low-carb
- Low-FODMAP (easy on the gut)
- Lean (low in fat)
- Protein packed
- Whole 30, paleo, keto
- Easy to throw together any ol’ night of the week
- Amazing for meal prep!
Let’s make it!
How to Make Zucchini and Ground Turkey Skillet:
Add the avocado oil to a large skillet and heat to medium. Once the oil is hot, place the ground turkey in the skillet and brown it (keep it a brick!) for 2 to 4 minutes, until it’s nice and seared. Carefully flip to the other side and cook another 2 to 4 minutes.
Use a spatula to break up the meat into smaller pieces, then add the chopped zucchini, ginger, and green onion. Cover and cook 2 to 3 minutes, until the zucchini begins to soften. Add the remaining ingredients and cover again for 1 to 2 minutes, until spinach has wilted.
Stir well and continue cooking until much of the liquid has burned off, about 3 to 4 minutes.
Serve it up with your favorite side dishes for the ultimate dinner.
I tend to change up the way I consume this recipe, depending on my hunger level and body needs. For instance, I’ll add extra vegetables, and/or eat it with steamed white rice or brown rice. You can do the same depending on what your body is feeling!
Recipe Adaptations:
- If you don’t follow a low-FODMAP diet, consider adding ½ a yellow onion and 3 to 4 cloves of garlic.
- Add your favorite veggies! May I suggest carrots, onions, and/or broccoli?
- Use gluten-free soy-sauce (tamari) in place of the coconut aminos, or use regular liquid aminos
- Replace ground turkey with ground beef or chicken
And that is all! So simple, so fresh, so clean!
If you like this recipe, you may also enjoy:
- One-Skillet Ground Turkey Thai Curry with Rice
- Teriyaki Ground Turkey Skillet with Vegetables
- 30-Minute Ground Turkey Sweet Potato Skillet
- 30-Minute Vegetable and Ground Beef Skillet
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Zucchini and Ground Turkey Skillet, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Zucchini and Ground Turkey Skillet
Ingredients
- 2 Tbsp avocado oil
- 1 pound ground turkey
- 1 medium zucchini squash chopped
- 1 1-inch nub ginger, peeled and grated
- 3 green onions chopped*
- 1 handful baby spinach
- 3 to 4 Tbsp coconut aminos
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp sea salt to taste
Instructions
- Add the avocado oil to a large skillet and heat to medium. Once the oil is hot, place the ground turkey in the skillet and brown it (keep it a brick!) for 2 to 4 minutes, until it’s nice and seared. Carefully flip to the other side and cook another 2 to 4 minutes.
- Use a spatula to break up the meat into smaller pieces, then add the chopped zucchini, ginger, and green onion. Cover and cook 2 to 3 minutes, until the zucchini begins to soften. Add the remaining ingredients and cover again for 1 to 2 minutes, until spinach has wilted.
- Stir well and continue cooking until much of the liquid has burned off, about 3 to 4 minutes. Serve it up with your favorite side dishes for the ultimate dinner.
Notes
Nutrition
I’ve made the Zucchini and ground turkey skillet several times and we have enjoyed it each time. It’s become a favorite.
I like will your ground turkey recipes. I don’t eat red meat so I really enjoy your recipes that use chicken or turkey and fish.
Aww thank you for the feedback, Colleen! I appreciate it! I’m happy to hear you’re enjoying my poultry and fish recipes 🙂