This Ground Turkey Zucchini Chickpea Skillet is a wholesome, one-pan meal that is packed with lean protein and colorful vegetables. It features juicy ground turkey, tender zucchini, and sweet bell peppers, all simmered in a light, savory tomato-based sauce.
With a blend of aromatic spices and fresh spinach, this healthy dinner is flavor-packed and ready in under 30 minutes.
Recipe Details
- Flavor Profile: This dish is savory and earthy, seasoned with a blend of chili powder, oregano, and paprika. The tomato paste creates a rich coating, while the garlic and onions add aromatic depth.
- Texture: The ground turkey is browned and crumbly, contrasting with the tender-crisp zucchini and peppers and the soft wilted spinach.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It is a simple process of browning meat, sautéing vegetables, and simmering everything together.
What You’ll Need
To make this recipe, you will need a large skillet on the stovetop to accommodate all the vegetables and meat. A spatula is helpful for crumbling the turkey and stirring the mixture. The ingredients list relies on fresh produce like zucchini, onion, and bell pepper, along with lean ground turkey and a variety of dried pantry spices to build flavor.
Ingredient Notes
- Lean Ground Turkey – A great source of lean protein that absorbs the spices well. You can substitute lean ground beef if you prefer a richer flavor.
- Zucchini – You need two medium zucchini, cubed. There is no need to peel them; the skin adds color and texture.
- Tomato Paste – This concentrated tomato product creates the base of the sauce when mixed with water, coating the ingredients without making the dish soupy.
- Bell Pepper – Any color works (red, yellow, or orange) to add sweetness and crunch.
- Spinach – Fresh baby spinach is added at the very end to add nutrients and a pop of green.
- Spices – A robust blend of chili powder, oregano, paprika, basil, garlic powder, and onion powder ensures the dish is far from bland.
Add-ins and Substitutions
- Chickpeas – As the title suggests, this is a great recipe to fold in a can of rinsed and drained chickpeas during the simmering step for extra fiber and texture.
- Spice Level – If you enjoy heat, add a pinch of red pepper flakes or a dash of cayenne pepper with the other spices.
- Vegetables – Yellow squash or mushrooms can easily be swapped in or added alongside the zucchini.
- Cheese – A sprinkle of parmesan or mozzarella cheese on top right before serving adds a nice savory finish.
How to Make Ground Turkey Zucchini Chickpea Skillet
- Brown the Turkey: Add your ground turkey (or beef) to a large skillet on the stovetop. Use a spatula to crumble the meat. Cook on medium-high heat, stirring occasionally, until browned.
- Season the Meat: Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, chili powder, 1/2 teaspoon dried oregano, 1/4 teaspoon paprika, and minced garlic. Sauté for one more minute so the garlic is golden in color. Remove the meat mixture from the pan and set it aside.
- Sauté Veggies: Reduce the heat to medium. Add the oil to the skillet with the cubed zucchini, chopped onion, and bell pepper. Sprinkle with 1/2 teaspoon salt, garlic powder, onion powder, 1/2 teaspoon dried oregano, dried basil, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper. Stir well.
- Cook Until Tender: Sauté, stirring occasionally, until the onion is translucent and the peppers and zucchini are close to tender, about 5 to 10 minutes.
- Combine and Simmer: Return the cooked ground turkey and garlic to the skillet. Add the water, tomato paste, and fresh baby spinach. Stir to combine. Cover the skillet and simmer everything for 5 to 10 minutes or until it is all warmed through and the spinach is wilted.
Pro Tip: Cut your zucchini, onions, and peppers into similar-sized pieces (about 3/4 inch). This ensures they all cook at the same rate so you don’t end up with some mushy veggies and some raw ones.
Recipe Tips
- Don’t Overcook Zucchini: Zucchini has a high water content and can become mushy quickly. Keep an eye on it during the sauté step; you want it to be tender-crisp.
- Tomato Paste: Make sure to stir the tomato paste and water well so it dissolves into a light sauce that coats everything evenly.
- Prep Ahead: You can chop all the vegetables and mix the spice blends in small bowls before you start cooking to make the process smooth and fast.
FAQs
- Can I use frozen spinach? Yes, you can use frozen spinach. Just be sure to thaw it and squeeze out the excess liquid before adding it to the skillet so the sauce doesn’t become watery.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
- Is this recipe gluten-free? Yes, as written, this recipe is naturally gluten-free and dairy-free.
Serving Suggestions
- Grains: Serve this skillet meal over steamed white rice, brown rice, or quinoa to soak up the juices.
- Low Carb: It is delicious on its own or served over cauliflower rice for a lighter option.
- Bread: A slice of crusty bread is perfect for scooping up the savory tomato vegetable mixture.
Make This Recipe in Advance
- Chopping: To save time on a busy night, cube the zucchini and chop the peppers and onions a day in advance. Store them in the fridge.
- Spice Mix: Combine all the dry spices in a small jar so you can just dump them in when cooking.
Ground Turkey Zucchini Chickpea Skillet
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Ground Turkey Zucchini Chickpea Skillet is a wholesome, one-pan meal packed with lean protein and colorful vegetables. Featuring juicy ground turkey, tender zucchini, and sweet bell peppers simmered in a light, savory tomato-based sauce, this dish is both nutritious and flavor-packed. With a robust blend of aromatic spices and fresh spinach, this healthy dinner comes together in under 30 minutes, making it perfect for busy weeknights.
Ingredients
Turkey Mixture
- 1 pound lean ground turkey (can use lean ground beef if preferred)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 teaspoon garlic, minced
Veggies and Sauce
- 1 1/2 tablespoons olive or avocado oil
- 2 medium zucchini, cubed
- 1 bell pepper (any color), cut into 3/4 inch pieces
- 1/2 white or yellow onion, cut into 3/4 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 cup water
- 2 tablespoons tomato paste
- 5 ounces fresh baby spinach
- Optional: 1 can (15 oz) chickpeas, rinsed and drained (highly recommended to match the title!)
Instructions
Brown the Turkey
Place a large skillet over medium-high heat. Add the ground turkey and use a spatula to break it apart into crumbles. Cook, stirring occasionally, until the meat is fully browned and no pink remains.
Season the Meat
Stir in the meat seasonings: 1 teaspoon salt, 1/2 teaspoon black pepper, chili powder, 1/2 teaspoon dried oregano, 1/4 teaspoon paprika, and the minced garlic. Sauté for one additional minute until the garlic is fragrant and golden. Remove the seasoned meat from the pan and set aside.
Sauté the Veggies
Reduce the heat to medium. Add the olive oil to the now-empty skillet along with the cubed zucchini, chopped onion, and bell pepper. Season with the remaining spices: 1/2 teaspoon salt, garlic powder, onion powder, 1/2 teaspoon dried oregano, dried basil, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper. Stir well to coat.
Cook Until Tender
Sauté the vegetables, stirring occasionally, for 5 to 10 minutes. Cook until the onion is translucent and the peppers and zucchini are tender-crisp.
Combine and Simmer
Return the cooked ground turkey to the skillet. Add the water, tomato paste, and fresh baby spinach. (If using chickpeas, add them now). Stir everything together to combine. Cover the skillet and simmer for 5 to 10 minutes until the spinach is wilted and the dish is warmed through.
Notes
The Chickpeas: While the base ingredient list covers the meat and veggies, this recipe thrives with the addition of a can of rinsed and drained chickpeas. Add them during step 5 for extra fiber and texture.
Uniform Chopping: Try to cut your zucchini, onions, and peppers into similar-sized pieces (about 3/4 inch). This ensures they cook at the same rate so you don’t end up with some mushy veggies while others are still raw.
Sauce Consistency: When adding the water and tomato paste, make sure to stir well. The paste needs to dissolve into the water to create a light sauce that coats the ingredients evenly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 Serving (approx. 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: ground turkey skillet, zucchini chickpea recipe, one pan meal, healthy dinner ideas, gluten free dairy free, low carb turkey recipe, 30 minute dinner
