One-Pot Turkey Taco Zucchini (Printable Version)

Healthy skillet combining ground turkey, zucchini, bell pepper, and taco spices for a light dinner.

# What You 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 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

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add red 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 meat and vegetables.
06 - Add cherry tomatoes and chicken broth. Stir, bring to a simmer, and cook uncovered for 5–7 minutes until most liquid has evaporated and zucchini is tender.
07 - Remove from heat. Sprinkle cheese evenly over skillet and cover for 1–2 minutes until melted.
08 - Finish with fresh cilantro and lime juice. Serve hot.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor because each ingredient seasons the next.
  • The turkey stays lean and tender when you don't overcrowd the pan, and the zucchini releases its own subtle sweetness as it softens.
  • It's adaptable enough to work with whatever vegetables you have on hand, so you can make it feel new every time.
02 -
  • Never skip browning the turkey properly—those caramelized bits stuck to the skillet become the foundation of real flavor, and rushing through this step leaves the dish tasting flat.
  • The zucchini releases water as it cooks, which is why you don't cover the skillet during the simmer; if you do, it becomes watery and soft instead of tender with a slight bite.
  • Adding the cheese right at the end and not stirring it preserves those melted pockets that make each bite feel indulgent, while cooking it longer makes it separate and greasy.
03 -
  • Prep all your ingredients before you start cooking—this recipe moves quickly once the heat is on, and scrambling to chop garlic while turkey is browning creates unnecessary stress.
  • If your skillet doesn't have a lid, a baking sheet or even a large plate works perfectly for covering it while the cheese melts, trapping just enough heat without creating steam that waters down the flavors.
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