Ingredients
Scale
- 1 pound ground turkey
- 2 medium zucchinis
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground turkey, breaking it up with a spoon, and cook for 6–8 minutes until fully browned.
- Wash and slice the zucchinis into half-moon shapes about 1/4 inch thick.
- Add the zucchini to the skillet and cook for 4–5 minutes until just tender.
- Season with oregano, salt, black pepper, and crushed red pepper flakes.
- Pour in the chicken broth and stir to combine.
- Reduce heat and simmer for 3–4 minutes until flavors meld.
- Sprinkle Parmesan cheese over the skillet and stir until melted and evenly coated.
- Taste and adjust seasoning as needed.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- The zucchini releases moisture as it cooks, so avoid adding too much broth.
- Vegetable broth or white wine can be used instead of chicken broth.
- For crispier zucchini, sauté it separately before combining.
- Freshly grated Parmesan melts best.
- A squeeze of lemon juice at the end adds brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American