Description
This Healthy Ground Turkey and Veggie Skillet is a nutrient-dense, one-pan meal that proves eating healthy doesn’t have to be complicated. Loaded with lean protein, fiber-rich cauliflower rice, and fresh zucchini, it is simmered in savory fire-roasted tomatoes and spices. With a vibrant mix of vegetables and a savory Parmesan finish, this low-carb dish is perfect for meal prepping or a quick weeknight dinner that leaves you feeling energized.
Ingredients
The Protein & Aromatics
- 1 lb lean ground turkey
- 1 tablespoon olive oil
- 5 garlic cloves, minced
The Veggies
- 3 medium zucchinis, sliced into rounds or half-moons (approx. 1.25 lb)
- 10 oz frozen riced cauliflower
- 2 cups fresh spinach
- 1 can (14.5 oz) fire-roasted diced tomatoes (undrained)
The Seasoning Blend
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Optional: Red pepper flakes (to taste)
The Finish
- 3 tablespoons grated Parmesan cheese
Instructions
Prep
Slice the zucchini and mince the garlic. In a small bowl, mix the paprika, cumin, cayenne, salt, and pepper together. Set aside.
Brown Turkey
Heat a large skillet over medium-high heat. Add the ground turkey and cook until browned. Drain any excess liquid.
Season
Stir in half of the spice mixture. Remove the meat from the pan and set aside in a bowl.
Sauté Aromatics & Cauliflower
Return the skillet to the heat and add the olive oil. Add the minced garlic and cook for 2 minutes until fragrant. Pour in the frozen riced cauliflower. Cook for 5–7 minutes, stirring occasionally, until the moisture evaporates and the cauliflower is tender.
Cook Zucchini
Add the sliced zucchini to the pan. Season: Sprinkle with the remaining half of the spice mixture. Cook: Sauté for about 10 minutes until the zucchini is tender (but not mushy).
Wilt Spinach
Reduce heat to low. Add the fresh spinach and stir gently for 2 minutes until wilted.
Combine
Return the cooked turkey to the skillet. Pour in the can of fire-roasted tomatoes (with their juices). Simmer: Stir well to combine and heat everything through.
Finish
Remove from heat. Stir in the grated Parmesan cheese and garnish with red pepper flakes if desired. Serve warm.
Notes
Don’t Skip the Transfer: Removing the browned turkey from the pan (Step 2) is crucial. If you cook the veggies with the meat, the cauliflower rice will boil in the meat juices rather than sauté, resulting in a mushy texture.
Moisture Control: Frozen cauliflower rice releases a lot of water. Make sure to cook it until the pan looks dry before adding the zucchini.
Tomato Tip: Use fire-roasted tomatoes if possible. They add a smoky depth that standard diced tomatoes lack.
Meal Prep: This recipe stores beautifully. Portion it into containers for up to 4 days of healthy low-carb lunches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner / Skillet
- Method: Stovetop
- Cuisine: Healthy American
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
Keywords: ground turkey recipes, healthy skillet dinner, low carb meal prep, zucchini recipes, cauliflower rice recipes, keto dinner ideas, one pan turkey