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Summer Zucchini Turkey Skillet with Cherry Tomatoes & Fresh Herbs

Print Recipe
A quick and easy one-pan meal that’s loaded with lean protein, fiber-rich veggies, and anti-inflammatory herbs. It’s ideal for stress recovery, gut support, and weeknight simplicity.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Equipment

  • Large skillet
  • spatula
  • kitchen knife
  • cutting board
  • measuring spoons

Ingredients

  • 1 lb ground turkey breast
  • 2 zucchini halved lengthwise and sliced
  • 1 cup cherry tomatoes halved
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tbsp chopped fresh parsley

Instructions

  • Heat olive oil in a large skillet over medium heat. Add onions and garlic and sauté until fragrant (2–3 minutes).
  • Add ground turkey and cook until browned, breaking it up with a spatula.
  • Add zucchini and cherry tomatoes, cooking for 5–7 more minutes, until veggies are tender and turkey is fully cooked.
  • Season with salt, pepper, and oregano. Stir in fresh parsley just before serving.

Video

Notes

Nutritional Information per serving (My Fitness Pal):
Calories; 360
Fat: 10g
Carbohydrates: 12g
Protein: 59g
Course: dinner, Lunch
Cuisine: American
Keyword: anti-inflammatory turkey dinner, cortisol-balancing skillet recipe, high-protein one-pan meal, summer ground turkey meal, zucchini turkey skillet
Servings: 2
Calories: 360kcal