One-Pot Turkey Taco Zucchini (Print View)

Lean turkey and zucchini cooked with bold spices in a single skillet for a light, flavorful meal.

# Components:

→ 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 tsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp black pepper
14 - 1/4 tsp 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 tbsp fresh cilantro, chopped
18 - Juice of 1 lime
19 - 1 tbsp olive oil

# Method:

01 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2–3 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 4–5 minutes until browned and cooked through.
04 - Stir in red bell pepper, zucchini, and jalapeño if using. Cook for 3–4 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 coat the meat and vegetables.
06 - Add cherry tomatoes and chicken broth. Stir, bring to a simmer, and cook uncovered for 5–7 minutes until most of the liquid has evaporated and zucchini is tender.
07 - Remove from heat. Sprinkle cheese evenly over the skillet and cover for 1–2 minutes until melted.
08 - Top with fresh cilantro and a squeeze of lime juice. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup on nights when you're already tired.
  • The flavors are bold enough that you won't miss anything, even though it's actually good for you.
  • It comes together in about 35 minutes from counter to table, perfect for those unexpectedly hungry moments.
02 -
  • Don't skip the cherry tomatoes being halved, because whole ones won't break down and release their juice into the sauce.
  • The broth amount matters more than you'd think—too much and you're eating a stew, too little and the zucchini won't cook through properly.
03 -
  • Prep all your vegetables before you start cooking because once the turkey hits the pan, everything moves quickly and you won't have time to be chopping.
  • Toast your spices separately in a dry pan before adding them if you want an extra layer of depth, though it's not necessary and adds a step when speed is the point.
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