Zucchini and ground turkey skillet with ginger, green onion, baby spinach, coconut aminos and dried herbs adds up to a super clean dinner recipe that comes together in less than 30 minutes!
Ready for a less-than-30-minute meal that will knock your socks off?
True story: I’ve been making this zucchini and ground turkey skillet all summer long. At first, I thought it would be too simple and unimpressive to post, but it has become such a staple in my weekly meal prep that I figured you would get some use out of it too!
- Grain-free and gluten-free
- Low-FODMAP (easy on the gut)
- Lean (low in fat)
- Protein packed
- Whole 30, paleo, keto
- Easy to throw together any ol’ night of the week
- Amazing for meal prep!
Let’s make it!
How to Make Zucchini and Ground Turkey Skillet:
Add the avocado oil to a large skillet and heat to medium. Once the oil is hot, place the ground turkey in the skillet and brown it (keep it a brick!) for 2 to 4 minutes, until it’s nice and seared. Carefully flip to the other side and cook another 2 to 4 minutes.
Use a spatula to break up the meat into smaller pieces, then add the chopped zucchini, ginger, and green onion. Cover and cook 2 to 3 minutes, until the zucchini begins to soften. Add the remaining ingredients and cover again for 1 to 2 minutes, until spinach has wilted.
Stir well and continue cooking until much of the liquid has burned off, about 3 to 4 minutes.
Serve it up with your favorite side dishes for the ultimate dinner.
I tend to change up the way I consume this recipe, depending on my hunger level and body needs. For instance, I’ll add extra vegetables, and/or eat it with steamed white rice or brown rice. You can do the same depending on what your body is feeling!
- If you don’t follow a low-FODMAP diet, consider adding ½ a yellow onion and 3 to 4 cloves of garlic.
- Add your favorite veggies! May I suggest carrots, onions, and/or broccoli?
- Use gluten-free soy-sauce (tamari) in place of the coconut aminos, or use regular liquid aminos
- Replace ground turkey with ground beef or chicken
And that is all! So simple, so fresh, so clean!
If you like this recipe, you may also enjoy:
- One-Skillet Ground Turkey Thai Curry with Rice
- Teriyaki Ground Turkey Skillet with Vegetables
- 30-Minute Ground Turkey Sweet Potato Skillet
- 30-Minute Vegetable and Ground Beef Skillet
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Zucchini and Ground Turkey Skillet, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Zucchini and Ground Turkey Skillet
A paleo, keto, whole30, low-carb, AIP dinner recipe!
- 2 Tbsp avocado oil
- 1 pound ground turkey
- 1 medium zucchini squash, chopped
- 1 (1-inch) nub ginger, peeled and grated
- 3 green onions, chopped*
- 1 handful baby spinach
- 3 to 4 Tbsp coconut aminos
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp sea salt, to taste
- Add the avocado oil to a large skillet and heat to medium. Once the oil is hot, place the ground turkey in the skillet and brown it (keep it a brick!) for 2 to 4 minutes, until it’s nice and seared. Carefully flip to the other side and cook another 2 to 4 minutes.
- Use a spatula to break up the meat into smaller pieces, then add the chopped zucchini, ginger, and green onion. Cover and cook 2 to 3 minutes, until the zucchini begins to soften. Add the remaining ingredients and cover again for 1 to 2 minutes, until spinach has wilted.
- Stir well and continue cooking until much of the liquid has burned off, about 3 to 4 minutes. Serve it up with your favorite side dishes for the ultimate dinner.
*If you're very sensitive to green onion, omit it. Many people on a Low-FODMAP diet can tolerate green onion (as opposed to yellow onion or red onion), but leave it out if you're unsure whether or not it works well with your system.
Nutrition InformationYield 3 Serving Size 1 of 3
Amount Per Serving Calories 328Total Fat 21gUnsaturated Fat 0gCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 3gProtein 31g
Tuesday 7th of March 2023
I make this so often now, it’s one of my favorites. I love that it’s low carb so my insulin resistance isn’t bothered and it’s filling, but most of all tasty!
Monday 13th of March 2023
Yaay! I'm so happy to hear that, Raechel! Thank you for sharing!
Saturday 7th of January 2023
This is so much better than I expected! I used a little red onion instead of green and added a little garlic, but otherwise followed recipe exactly. Will probably become a weekly meal prep for me. Economical, easy and delicious! Thank you for sharing!
Monday 9th of January 2023
Aww yaaay! I'm glad it exceeded your expectations! xo
Wednesday 14th of December 2022
I really enjoyed this recipe. I added a sliced orange pepper and some sun-dried tomatoes. I also used purple onion (instead of green) and soy sauce (instead of coconut amino), as that’s what I had on hand. Was yummy and colorful.
Thursday 15th of December 2022
That's so great to hear! Thanks so much for sharing your changes, Brad! xo
Tuesday 27th of September 2022
I made this tonight and my family loved it! They said it is a winner. Easy to make too. I used tamari, and added different types of extra vegetables.
Saturday 1st of October 2022
That's so great to hear, Noelle! Thanks so much for swinging back around to let me know :) xo
Monday 26th of September 2022
Hi Julia! I’m on a strict SIBO diet and came across this recipe! It has been my saving grace!! My whole family loves it. Easy, delicious, healthy. I make double batches and just heat up when I need a quick meal. Thank you so much for making this diet so much easier for me! Blessings!
Tuesday 27th of September 2022
Hi Mandi! My heart goes out to you on your healing journey! I know it can feel like a daunting process, so kudos to you for taking it on! I'm thrilled to hear you enjoy this recipe - It was one of my go-tos when I was facing gut issues as well. Thanks so much for the sweet note and best of luck! xoxo