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!
Recipe Highlights:
- Grain-free and gluten-free
- Low-carb
- 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!
Recipe Adaptations:
- 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
Ingredients
- 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
Instructions
- 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.Â
- 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.
Notes
Nutrition
Great recipe, I will use the zucchini I have grown! Thank a lot Julia for sharing the recipe.
Ooh la laaaa I love home-grown Zucchini.
My pleasure! I hope you love it!
Is this just full of fat or is beneficial to my health?
Super low in fat, super high in protein.
Would love the breakdown of carbs, calories, etc per serving
This is amazing. Almost too easy! Anyone pressed for time but still loves good food needs to try this (busy mom, students!)
Right?! I love how simple it is and how quickly it comes together. Thanks for the sweet note, Vicky! xoxo
So good! I added mushrooms and garlic. Insane easy!
Yuuuum sounds amazing!! xoxo
Yum! added garlic, shredded the zucchini and onion in Cuisinart; added a splash of Braggs Red Cider vinegar and GF Tamari (in place of Amino Acids) and Twisted off a handful of spinach, rinsed, chopped. Voila – done! and WW and Paleo and Keto friendly. All in under 20 minutes. Thank you.
That’s great news! Love the changes you made and thanks so much for reporting back! xo
I’m gonna try this dish tomorrow. I am always looking for healthy, easy recipes to make for dinner. This sounds like it would be as easy as it gets. Thanks. I’m going to give this a try tomorrow.
I hope you love it, Debbie! Let me know if you have any questions along the way 🙂
I made this today and OMG I loved it!! I’m on this meats & veggies intermittent fasting and THIS was perfect!! Even my teenager nephew liked it!! LOL and THAT’S saying A LOT!! Thank you!!
Great success! I’m so happy you and your nephew enjoy the recipe! Thanks so much for swinging back around to let us know!! xoxo 🙂
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!
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
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.
That’s so great to hear, Noelle! Thanks so much for swinging back around to let me know 🙂 xo
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.
That’s so great to hear! Thanks so much for sharing your changes, Brad! xo
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!
Aww yaaay! I’m glad it exceeded your expectations! xo
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!
Yaay! I’m so happy to hear that, Raechel! Thank you for sharing!
Hi! I have frozen ginger cubes; would you know how many teaspoons I should use?
Thanks!
Hi Tina! Is the ginger mixed with anything else? If not, I would use 2-3 teaspoons. You can adjust the amount to your personal taste as well 🙂 Hope you enjoy!
Love this as a base. I add mushrooms, garlic, peas, shredded carrot, and kale. I don’t use as much of the aminos just about 1 tablespoon. Easy to adjust to your liking.
I’m happy it worked out well for you, Mary! I like the idea of all of those additions – sounds marvelous! xo