One-Pot Turkey Taco Zucchini (Print View)

Lean turkey cooks with zucchini and bold spices in a simple, flavorful one-pan skillet.

# What You’ll Need:

→ Meats

01 - 1 lb 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 & 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
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Other

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

# Directions:

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

# Expert Advice:

01 -
  • Everything happens in one skillet, which means fewer dishes and more time actually enjoying your meal.
  • It tastes like comfort food but keeps you feeling light and energized, which is honestly the dream for summer dinners.
  • The zucchini soaks up all those taco flavors instead of being bland filler, so even the vegetables steal the show.
02 -
  • Don't add the lime juice before serving because the acid will turn the cilantro dull and gray instead of bright green.
  • If your zucchini releases a lot of water, tilt the pan slightly to let excess liquid run to one side, then spoon it out—too much water and your skillet becomes a soup instead of a sauté.
03 -
  • Don't be shy with the lime juice—acid is what makes food taste alive, and zucchini especially needs that brightness to feel fresh instead of flat.
  • The smoked paprika might seem optional, but it's actually the secret that makes people think you did more work than you did—always use it.
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