One-Pot Turkey Taco Zucchini (Printable version)

Lean turkey and fresh zucchini combined with classic taco spices for a quick, wholesome skillet meal.

# What you need:

→ Proteins

01 - 1 pound lean ground turkey

→ Vegetables

02 - 2 medium zucchinis, diced
03 - 1 red bell pepper, diced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup cherry tomatoes, halved
07 - 1 jalapeño, seeded and minced (optional)

→ Spices and Seasonings

08 - 2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Other

15 - 1 tablespoon olive oil
16 - 1/2 cup low-sodium chicken broth
17 - 1/2 cup shredded reduced-fat cheddar cheese
18 - 2 tablespoons fresh cilantro, chopped
19 - Juice of 1 lime

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add chopped red onion and cook for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
02 - Add ground turkey to the skillet, breaking it up with a spatula. Cook for 4 to 5 minutes until browned and cooked through.
03 - Stir in diced red bell pepper, diced zucchini, and jalapeño if using. Cook for 3 to 4 minutes until vegetables begin to soften.
04 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes over the mixture. Mix well to coat the meat and vegetables evenly.
05 - Add halved cherry tomatoes and chicken broth to the skillet. Stir, bring to a simmer, and cook uncovered for 5 to 7 minutes until most liquid has evaporated and zucchini is tender.
06 - Remove skillet from heat. Sprinkle shredded cheddar cheese evenly over the mixture and cover for 1 to 2 minutes until melted.
07 - Top with fresh chopped cilantro and a squeeze of lime juice. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything happens in one pan, which means less cleanup on nights when you're already exhausted.
  • The spices smell incredible while cooking—your kitchen will smell like a proper taco stand.
  • It's naturally low-carb and high in protein, so you don't feel weighed down after eating.
02 -
  • Don't skip the lime at the end—it's not optional flavoring but the thing that makes everything taste like itself.
  • If your zucchini releases a lot of water during cooking, let it keep simmering an extra 2 minutes to evaporate the excess, otherwise you'll have a watery dish instead of a cohesive skillet.
03 -
  • Prep all your vegetables before you start cooking so once the skillet is hot, everything moves quickly and nothing burns while you're chopping.
  • If you're cooking for someone with a dairy allergy, assemble everything except the cheese, then set aside their portion before adding it to yours—they still get the exact same delicious skillet experience.
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