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Cheesy Taco Zucchini & Ground Turkey Skillet

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A hearty, cheesy, one-pan dinner featuring lean ground turkey, zucchini, bell pepper, and classic taco flavors, all topped with melty cheese. This easy skillet meal is perfect for busy weeknights and packs in protein and veggies for a secretly healthy comfort food.

Ingredients

Scale
  • 1 lb lean ground turkey (93% lean preferred)
  • 2 medium zucchini (about 12 oz), diced into half-moons
  • 1 red bell pepper, diced
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 packet (about 2 tbsp) taco seasoning (homemade or store-bought)
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp chili flakes (optional, adjust for heat)
  • Salt & pepper, to taste
  • 1 tbsp olive oil (or avocado oil)
  • 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, or pepper jack)
  • 2 tbsp chopped fresh cilantro (optional, for garnish)
  • 1 green onion, sliced (optional, for garnish)

Instructions

  1. Wash and dice the zucchini into half-moons (about 1/2-inch thick). Dice the bell pepper and onion, mince the garlic, and drain the diced tomatoes in a colander. Shred cheese if needed.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it up with a spoon as it cooks. Sprinkle with a pinch of salt and pepper. Cook until no longer pink and just starting to brown, about 5 to 6 minutes. Spoon off excess liquid if needed.
  3. Stir in the chopped onion and cook for 2 minutes, until slightly softened. Add the garlic, bell pepper, and zucchini. Cook, stirring frequently, for another 3 minutes. The zucchini should still be bright and just starting to soften.
  4. Sprinkle in the taco seasoning, smoked paprika, and chili flakes. Pour in the drained diced tomatoes. Stir well to coat all the veggies and turkey in the spices. Lower the heat to medium and let everything simmer together for about 5 minutes, until the mixture thickens slightly.
  5. Once the skillet looks thick and saucy, turn off the heat. Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid (or a large baking sheet) and let it sit for 2 to 3 minutes, until the cheese is melted. For a golden, bubbly top, slide the skillet under the broiler for 1-2 minutes, watching closely.
  6. Remove from heat and top with fresh cilantro and sliced green onions. Serve hot, right from the skillet, or spoon into bowls.

Notes

For best results, drain tomatoes well to avoid a watery skillet. Don’t overcook zucchini to keep it tender-crisp. Customize with extra veggies, swap in different proteins, or use dairy-free cheese for dietary needs. Leftovers keep well and can be frozen for up to 2 months.

Nutrition

Keywords: cheesy taco skillet, ground turkey, zucchini, one-pan dinner, low carb, healthy skillet, easy dinner, Mexican skillet, gluten-free, meal prep

Find it online: https://tempotaste.com/cheesy-taco-zucchini-and-ground-turkey-skillet-easy-one-pan-dinner/