21 Delicious Ground Turkey and Zucchini Healthy Recipes

Feeling stuck in a dinner rut? Ground turkey and zucchini are here to save the day with their versatility and health benefits! Whether you’re craving something quick, comforting, or packed with seasonal flavors, our roundup of 21 delicious recipes has got you covered. Dive in to discover easy, nutritious meals that’ll keep your weeknights exciting and your taste buds happy.

Ground Turkey and Zucchini Skillet

Every time I’m looking for a quick, nutritious meal that doesn’t skimp on flavor, I turn to this Ground Turkey and Zucchini Skillet. It’s a dish that reminds me of summer evenings when the garden is overflowing with zucchini, and I’m in the mood for something light yet satisfying.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 2 medium zucchinis, diced into 1/2-inch pieces
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 cup low-sodium chicken broth
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Tip: For even browning, resist the urge to stir too frequently.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Add the zucchini, dried oregano, smoked paprika, and red pepper flakes, stirring to combine. Cook for 5 minutes, or until the zucchini begins to soften. Tip: The zucchini should be tender but still have a slight bite for the best texture.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet, and simmer for 2 minutes to reduce slightly.
6. Remove from heat and stir in the Parmesan cheese until melted. Season with salt and freshly ground black pepper to taste. Tip: Let the skillet sit off the heat for 2 minutes before serving to allow the flavors to meld.

The skillet comes together with a delightful contrast of textures—the tender zucchini and juicy turkey paired with the slight crunch from the perfectly cooked onions. Serve it over a bed of quinoa or with a slice of crusty bread to soak up the savory juices.

Zucchini Stuffed with Ground Turkey

Zucchini stuffed with ground turkey is one of those dishes that feels like a hug in a bowl—comforting, nutritious, and surprisingly easy to make. I remember the first time I tried it at a friend’s potluck, and I’ve been tweaking the recipe ever since to get that perfect balance of savory and sweet.

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped
• 1 lb ground turkey, preferably pasture-raised
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs, preferably panko
• 1 tbsp olive oil, extra virgin
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chicken stock, low sodium

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the onion until translucent, about 3 minutes.
3. Add the minced garlic and ground turkey to the skillet, breaking the meat apart with a wooden spoon, and cook until the turkey is no longer pink, approximately 5 minutes.
4. Stir in the dried oregano, sea salt, and black pepper, then remove the skillet from heat and let the mixture cool slightly.
5. In a mixing bowl, combine the cooked turkey mixture with the grated Parmesan and breadcrumbs, ensuring everything is evenly distributed.
6. Generously fill each zucchini half with the turkey mixture, pressing down lightly to compact the filling.
7. Place the stuffed zucchinis in the prepared baking dish and pour the chicken stock around them to prevent sticking and add moisture.
8. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the tops are golden brown.
9. Let the zucchinis rest for 5 minutes before serving to allow the flavors to meld together beautifully.

The texture of the baked zucchini becomes wonderfully tender, contrasting delightfully with the savory, slightly crispy topping. Try serving these with a drizzle of balsamic glaze for an extra layer of flavor that complements the dish perfectly.

Ground Turkey and Zucchini Meatballs

Kicking off this recipe with a little confession: I used to shy away from ground turkey, thinking it was too bland. But oh, how wrong I was! These Ground Turkey and Zucchini Meatballs are a game-changer, packed with flavor and a sneaky veggie twist that even the pickiest eaters won’t notice.

Ingredients

• 1 pound ground turkey, preferably dark meat for moisture
• 1 medium zucchini, grated and moisture squeezed out (about 1 cup)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano, finely chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the ground turkey, grated zucchini, panko breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped oregano, sea salt, and black pepper. Mix gently with your hands until just combined; overmixing can lead to tough meatballs.
3. Form the mixture into 1.5-inch balls, placing them on the prepared baking sheet. A small ice cream scoop can help ensure uniform size for even cooking.
4. Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 2 minutes per side. This step adds a delicious crust but can be skipped for a lighter version.
5. Transfer the skillet-seared meatballs back to the baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute, ensuring they’re moist and flavorful.

Perfectly tender with a hint of freshness from the zucchini, these meatballs are a versatile delight. Try them over a bed of zucchini noodles for a low-carb feast or tucked into a crusty baguette for a hearty sandwich.

Spicy Ground Turkey and Zucchini Stir Fry

Just last week, I found myself staring into the fridge, wondering what to whip up with the ground turkey and zucchini that were about to turn. That’s when this Spicy Ground Turkey and Zucchini Stir Fry was born—a quick, flavorful dish that’s become a weeknight staple in my house.

Ingredients

• 1 tablespoon avocado oil
• 1 pound ground turkey, 93% lean
• 2 medium zucchinis, julienned
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce, low-sodium
• 1 tablespoon sriracha sauce
• 1 teaspoon sesame oil
• 1/4 cup green onions, thinly sliced
• 1 teaspoon red pepper flakes

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Stir in julienned zucchini, minced garlic, and grated ginger. Cook for 3 minutes, stirring occasionally, until zucchini is slightly tender.
4. Pour in soy sauce and sriracha, stirring to combine. Cook for another 2 minutes to allow flavors to meld.
5. Drizzle with sesame oil and sprinkle red pepper flakes and green onions over the top. Stir once more and remove from heat.
6. Let the stir fry sit for 2 minutes before serving to allow the flavors to deepen.

Layered with heat from the sriracha and a hint of sweetness from the zucchini, this stir fry is a balance of flavors and textures. Serve it over a bed of steamed jasmine rice or wrap it in butter lettuce leaves for a low-carb option.

Ground Turkey Zucchini Boats

Now, let me tell you about a dish that’s been a game-changer in my weeknight dinner rotation—Ground Turkey Zucchini Boats. It’s the perfect blend of hearty and healthy, and the best part? It’s incredibly versatile. Whether you’re looking to sneak in some extra veggies or just want a lighter take on stuffed peppers, these zucchini boats are your answer.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1/2 cup marinara sauce, preferably homemade
• 1/4 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a spoon, carefully scoop out the center of each zucchini half to create a ‘boat,’ leaving a 1/4-inch border. Reserve the scooped zucchini for later use.
3. Brush the zucchini boats lightly with extra-virgin olive oil and season with a pinch of sea salt. Place them on the prepared baking sheet.
4. In a large skillet over medium heat, warm the remaining olive oil. Add the diced onion and sauté until translucent, about 3 minutes.
5. Add the minced garlic and cook for another 30 seconds, until fragrant.
6. Increase the heat to medium-high and add the ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
7. Stir in the reserved scooped zucchini, sea salt, black pepper, dried oregano, and smoked paprika. Cook for an additional 2 minutes.
8. Remove the skillet from heat and fold in the Parmesan cheese and panko breadcrumbs until well combined.
9. Spoon the turkey mixture evenly into the zucchini boats, then top each with marinara sauce and shredded mozzarella cheese.
10. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
11. Garnish with fresh basil leaves before serving.

Unbelievably satisfying, these Ground Turkey Zucchini Boats offer a delightful contrast between the tender zucchini and the savory, cheesy filling. For an extra crunch, sprinkle some toasted pine nuts on top before serving, or pair with a crisp green salad for a complete meal.

Healthy Ground Turkey and Zucchini Lasagna

Yesterday, I found myself staring at a bounty of zucchini from my garden and a package of ground turkey in the fridge, sparking the idea for this lighter take on a classic. It’s a dish that brings together the comfort of lasagna with a healthy twist, perfect for those evenings when you’re craving something hearty but don’t want to overindulge.

Ingredients

• 1 lb ground turkey, 93% lean
• 2 medium zucchinis, thinly sliced lengthwise to 1/8-inch thickness
• 15 oz part-skim ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups marinara sauce, no sugar added
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes. Tip: Ensure the turkey is fully cooked to avoid any food safety issues.
4. Stir in the marinara sauce, oregano, salt, and pepper. Simmer for 5 minutes to blend the flavors, then remove from heat.
5. In a mixing bowl, combine the ricotta cheese and beaten egg until smooth. Tip: This mixture acts as a binder for the lasagna layers.
6. Layer half of the zucchini slices at the bottom of the prepared baking dish. Spread half of the turkey mixture over the zucchini, then dollop half of the ricotta mixture on top. Repeat the layers once more.
7. Sprinkle the top with mozzarella and Parmesan cheeses. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.
8. Bake uncovered for 30 minutes, or until the cheese is bubbly and slightly browned.

Just out of the oven, this lasagna is a harmonious blend of creamy, cheesy, and meaty layers, with the zucchini adding a fresh, light contrast. Serve it with a crisp green salad for a complete meal that satisfies without weighing you down.

Ground Turkey and Zucchini Soup

Just last week, I found myself staring into my fridge, wondering what to make with the ground turkey and zucchini that were about to turn. That’s when this comforting, flavorful soup was born—a perfect blend of simplicity and nutrition that’s become a staple in my kitchen.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey, 93% lean
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium zucchinis, diced into 1/2-inch pieces
• 4 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh basil, thinly sliced

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: For even browning, avoid stirring too frequently.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Add the diced zucchinis, low-sodium chicken broth, dried oregano, crushed red pepper flakes, sea salt, and freshly ground black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the zucchinis are tender. Tip: Simmering with the lid on helps retain the soup’s aromatic flavors.
6. Remove from heat and stir in the freshly grated Parmesan cheese until melted. Tip: Adding cheese off the heat prevents it from clumping.
7. Garnish with thinly sliced fresh basil before serving.

Now, this soup boasts a velvety texture with a slight kick from the red pepper flakes, making it irresistibly comforting. Serve it with a crusty whole-grain bread for dipping, and watch it disappear.

Ground Turkey Zucchini Casserole

Kind of like that one time I found myself staring into the abyss of my fridge, wondering what to make with ground turkey and zucchini, this casserole is a testament to the magic of simple ingredients coming together. It’s a dish that feels both wholesome and indulgent, perfect for those evenings when you’re craving something comforting yet not overly complicated.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 2 medium zucchinis, thinly sliced into 1/4-inch rounds
• 1 cup organic heavy cream
• 1/2 cup grated Parmesan cheese, aged 24 months
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 30 seconds.
3. Add the ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5-7 minutes. Tip: For extra flavor, let the turkey develop a slight crust before stirring.
4. Season the turkey with sea salt, black pepper, dried oregano, and crushed red pepper flakes, stirring to combine.
5. Layer the thinly sliced zucchini rounds at the bottom of the prepared baking dish, overlapping slightly for even cooking.
6. Spread the cooked ground turkey evenly over the zucchini layer.
7. Pour the heavy cream over the turkey and zucchini, ensuring it seeps into the layers.
8. Sprinkle the grated Parmesan cheese on top, covering the surface evenly.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. Tip: For a deeper color, broil for the last 2-3 minutes, watching closely to prevent burning.
10. Let the casserole rest for 5 minutes before serving to allow the layers to set. Tip: This resting time ensures cleaner slices when serving.

Out of the oven, this casserole boasts a creamy interior with a crispy, cheesy top that’s irresistible. The zucchini adds a fresh contrast to the rich turkey and cream, making each bite perfectly balanced. Serve it alongside a crisp green salad for a complete meal that’s sure to impress.

Ground Turkey and Zucchini Tacos

My kitchen adventures often lead me to discover dishes that are not only delicious but also pack a nutritious punch, and these Ground Turkey and Zucchini Tacos are a testament to that. Perfect for a weeknight dinner, they’re a colorful, flavorful twist on traditional tacos that my family can’t get enough of.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey, preferably pasture-raised
• 2 medium zucchinis, finely diced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 8 small corn tortillas, warmed
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup crumbled queso fresco

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until no longer pink, about 5 minutes.
3. Stir in the finely diced zucchini, yellow onion, and minced garlic. Cook until the vegetables are softened, about 4 minutes.
4. Season the mixture with ground cumin, smoked paprika, sea salt, and freshly ground black pepper. Stir to combine and cook for an additional 2 minutes to meld the flavors.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
6. Divide the turkey and zucchini mixture evenly among the warmed tortillas.
7. Garnish each taco with chopped fresh cilantro, a squeeze of lime juice, and a sprinkle of crumbled queso fresco.

Delightfully fresh and vibrant, these tacos offer a perfect balance of savory and zesty flavors, with the zucchini adding a lovely texture contrast. Serve them with an extra lime wedge on the side for those who love an extra tangy kick.

Zucchini Noodles with Ground Turkey

Diving into the world of healthy eating doesn’t mean sacrificing flavor, and my latest obsession, zucchini noodles with ground turkey, is proof. I stumbled upon this dish during a hectic week when I was craving something light yet satisfying, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey, preferably pasture-raised
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1/4 cup chicken stock, homemade preferred

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes.
3. Stir in the minced garlic, sea salt, black pepper, and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
4. Push the turkey mixture to one side of the skillet and add the unsalted butter to the empty space, allowing it to melt.
5. Add the zucchini noodles to the skillet, tossing them in the melted butter for 1 minute to slightly soften.
6. Pour in the chicken stock, stirring to combine all ingredients, and cook for another 2 minutes until the noodles are al dente.
7. Sprinkle the freshly grated Parmesan cheese over the top, tossing gently to incorporate.

Just like that, you’ve got a dish that’s bursting with flavors and textures—the zucchini noodles offer a slight crunch, while the ground turkey brings a savory depth. Serve it in a warm bowl with an extra sprinkle of Parmesan for that perfect finish.

Ground Turkey and Zucchini Burgers

Now, let me tell you about a recipe that’s become a staple in my kitchen, especially during those busy weeknights when I crave something hearty yet healthy. Ground Turkey and Zucchini Burgers are my go-to for a quick, nutritious meal that doesn’t skimp on flavor. I stumbled upon this recipe during a summer when my garden was overflowing with zucchini, and I’ve been tweaking it ever since to perfection.

Ingredients

• 1 pound ground turkey, preferably pasture-raised
• 1 medium zucchini, grated and moisture squeezed out (about 1 cup)
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, for frying

Instructions

1. In a large mixing bowl, combine the ground turkey, grated zucchini, panko breadcrumbs, beaten egg, minced garlic, smoked paprika, sea salt, and black pepper. Mix gently until just combined to avoid compacting the meat.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. For even cooking, make a slight indentation in the center of each patty with your thumb.
3. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Carefully add the patties to the skillet.
4. Cook the patties for 5-6 minutes on the first side, or until a golden crust forms. Flip and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
5. Remove the patties from the skillet and let them rest on a plate lined with paper towels for 2 minutes to absorb any excess oil.

Zesty and moist, these burgers pack a punch of flavor with the smokiness of paprika and the freshness of zucchini. Serve them on a toasted whole grain bun with a slice of ripe avocado and a dollop of Greek yogurt for a creamy contrast. The texture is perfectly tender, with a slight crunch from the panko, making every bite a delightful experience.

Ground Turkey Zucchini Pasta

Zucchini has always been my go-to summer squash, especially when I’m looking to lighten up my meals without sacrificing flavor. This Ground Turkey Zucchini Pasta is a testament to how simple ingredients can come together to create something truly comforting and nourishing. It’s a dish that reminds me of lazy Sunday afternoons spent in the kitchen, experimenting with whatever’s fresh from the garden.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 2 medium zucchinis, spiralized into noodles
• 3 cloves garlic, minced
• 1/2 cup marinara sauce, homemade or store-bought
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh basil, chiffonade

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, about 5-7 minutes.
3. Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Reduce the heat to medium and add the spiralized zucchini noodles to the skillet. Toss gently to combine with the turkey and garlic.
5. Pour in the marinara sauce, stirring to coat the noodles and turkey evenly. Cook for 2-3 minutes, just until the zucchini noodles are tender but still have a slight bite.
6. Season with sea salt and freshly ground black pepper, adjusting to your preference.
7. Remove from heat and sprinkle with grated Parmesan cheese and fresh basil before serving.

Delightfully light yet satisfying, this pasta dish boasts a perfect balance of savory turkey and fresh zucchini. The slight kick from the red pepper flakes elevates the flavors, making it a versatile meal that’s as suitable for a weeknight dinner as it is for impressing guests. Try serving it with a side of crusty bread to soak up any extra sauce.

Ground Turkey and Zucchini Enchiladas

Never have I been more excited to share a recipe that perfectly balances health and flavor than these Ground Turkey and Zucchini Enchiladas. It’s a dish that came to me during a week when I was craving something comforting yet light, and let me tell you, it did not disappoint.

Ingredients

• 1 lb ground turkey, 93% lean
• 2 cups zucchini, finely diced
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 8 corn tortillas, 6-inch
• 2 cups enchilada sauce, homemade or store-bought
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup cilantro, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, warm the extra virgin olive oil. Add the yellow onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, ground cumin, smoked paprika, sea salt, and black pepper to the skillet. Stir until fragrant, about 30 seconds.
4. Increase the heat to medium-high and add the ground turkey. Cook, breaking it apart with a spoon, until no pink remains, about 6 minutes.
5. Stir in the finely diced zucchini and cook for an additional 3 minutes, just until the zucchini begins to soften.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable.
7. Divide the turkey and zucchini mixture evenly among the tortillas, roll them up, and place them seam-side down in the prepared baking dish.
8. Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with the shredded Monterey Jack cheese.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
10. Garnish with finely chopped cilantro before serving.

Kick your dinner up a notch with these enchiladas that boast a perfect harmony of textures—tender turkey, crisp-tender zucchini, and a gooey cheese topping. Serve them with a side of avocado slices or a dollop of sour cream for an extra layer of richness.

Ground Turkey Stuffed Zucchini

Every time I stumble upon zucchini at the farmers’ market, I’m reminded of my grandma’s garden and her endless creativity with summer squash. This Ground Turkey Stuffed Zucchini recipe is my modern twist on her classics, combining lean protein with the garden’s bounty for a dish that’s as nutritious as it is comforting.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Using a spoon, scoop out the center of each zucchini half to create a boat, leaving a 1/4-inch border. Chop the scooped zucchini flesh and set aside.
3. In a large skillet over medium heat, warm the olive oil. Add the ground turkey, breaking it apart with a spatula, and cook until no longer pink, about 5 minutes.
4. Add the diced onion, minced garlic, and reserved zucchini flesh to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 3 minutes.
5. Remove the skillet from heat and stir in the Parmesan cheese, panko breadcrumbs, oregano, sea salt, and black pepper until well combined.
6. Divide the turkey mixture evenly among the zucchini boats, pressing gently to adhere. Place the stuffed zucchinis in the prepared baking dish.
7. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the tops are lightly golden.
8. Garnish with chopped fresh basil before serving.

Here’s how this dish turns out: the zucchini becomes wonderfully tender, almost melting in your mouth, while the turkey filling offers a savory, slightly crispy contrast. For an extra touch of elegance, serve each zucchini boat on a bed of herbed quinoa or alongside a crisp, green salad.

Ground Turkey and Zucchini Curry

Busy weeknights call for dishes that are both comforting and quick to whip up, and this Ground Turkey and Zucchini Curry has become my go-to. It’s a vibrant, flavorful dish that brings a little excitement to the dinner table without requiring hours in the kitchen.

Ingredients

• 1 tablespoon clarified butter
• 1 pound ground turkey, preferably pasture-raised
• 1 medium zucchini, diced into 1/2-inch pieces
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup coconut milk
• 1/2 teaspoon sea salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, approximately 5 minutes. Tip: For even browning, resist the urge to stir too frequently.
3. Stir in the onion, garlic, and ginger, cooking until the onion is translucent, about 3 minutes. Tip: Keeping the heat at medium prevents the garlic from burning.
4. Add the zucchini, curry powder, turmeric, and cayenne pepper, stirring to coat the vegetables and turkey evenly, cook for 2 minutes.
5. Pour in the diced tomatoes with their juices and the coconut milk, bringing the mixture to a gentle simmer. Reduce heat to low and let it simmer uncovered for 15 minutes, stirring occasionally. Tip: Simmering uncovered allows the sauce to thicken slightly.
6. Season with sea salt, then garnish with fresh cilantro before serving.

Great for a cozy night in, this curry boasts a creamy texture with a hint of spice that’s perfectly balanced by the sweetness of the zucchini. Serve it over a bed of fluffy jasmine rice or with warm naan bread to soak up every last bit of the flavorful sauce.

Ground Turkey Zucchini Muffins

Just when I thought my muffin tin couldn’t surprise me anymore, I stumbled upon the idea of making savory muffins with ground turkey and zucchini. It’s a twist that brings together the comfort of a muffin with the heartiness of a meal, perfect for those busy mornings or as a grab-and-go snack.

Ingredients

• 1 cup finely grated zucchini, moisture squeezed out
• 1 lb ground turkey, 93% lean
• 1 cup almond flour
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with clarified butter.
2. In a large mixing bowl, combine the ground turkey, grated zucchini, almond flour, beaten eggs, melted clarified butter, baking powder, sea salt, black pepper, garlic powder, and onion powder. Mix until just combined; overmixing can lead to dense muffins.
3. Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full. A spring-loaded ice cream scoop works wonders here for uniformity.
4. Bake for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The internal temperature should reach 165°F (74°C) for the turkey to be fully cooked.
5. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. This resting period helps them set and makes removal easier.

Perfectly moist with a subtle crunch from the zucchini, these muffins are a delightful blend of flavors. Try serving them warm with a dollop of Greek yogurt or avocado slices for an extra layer of texture and taste.

Ground Turkey and Zucchini Pie

This summer, I found myself with an abundance of zucchini from my garden and a craving for something hearty yet healthy. That’s when I stumbled upon the idea of a Ground Turkey and Zucchini Pie—a dish that’s become a weekly staple in my kitchen. It’s the perfect way to use up those extra zucchinis and enjoy a protein-packed meal that doesn’t skimp on flavor.

Ingredients

• 1 lb ground turkey, 93% lean
• 2 cups zucchini, grated and moisture squeezed out
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup whole milk ricotta cheese
• 1/4 cup Parmesan cheese, freshly grated
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 pie crust, homemade or store-bought, pre-baked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat the extra virgin olive oil in a large skillet over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 7 minutes.
5. Stir in the grated zucchini, sea salt, black pepper, dried oregano, and red pepper flakes. Cook for another 5 minutes, then remove from heat and let cool slightly.
6. In a mixing bowl, combine the whole milk ricotta cheese, freshly grated Parmesan cheese, and lightly beaten pasture-raised eggs. Mix until well incorporated.
7. Fold the cooled turkey and zucchini mixture into the cheese and egg mixture until evenly combined.
8. Pour the filling into the pre-baked pie crust, spreading it out evenly with a spatula.
9. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is lightly golden.
10. Let the pie cool for 10 minutes before slicing to allow the filling to firm up.

Velvety ricotta and Parmesan give this pie a creamy texture, while the zucchini adds a fresh, slightly sweet contrast. Serve it with a crisp green salad for a complete meal that’s as nutritious as it is delicious.

Ground Turkey Zucchini Hash

Now, let me tell you about a dish that’s become a staple in my kitchen, especially when I’m looking for something hearty yet healthy. Ground Turkey Zucchini Hash is my go-to for a quick, nutritious meal that doesn’t skimp on flavor. It’s a dish that reminds me of Sunday brunches with my family, where the kitchen was always filled with laughter and the aroma of good food.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 2 medium zucchinis, diced into 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Stir in the diced zucchinis, chopped onion, and minced garlic. Cook until the vegetables are tender and the onions are translucent, about 7 minutes.
4. Sprinkle the smoked paprika, sea salt, and black pepper over the mixture. Stir to combine and cook for an additional 2 minutes to allow the flavors to meld.
5. Push the hash to one side of the skillet. Pour the lightly beaten eggs into the other side. Scramble the eggs until just set, about 2 minutes, then fold them into the hash.
6. Remove the skillet from the heat. Garnish with fresh parsley before serving.

Perfectly balanced, this hash offers a delightful contrast between the savory ground turkey and the fresh, crisp zucchini. The smoked paprika adds a depth of flavor that’s unexpectedly complex for such a simple dish. Try serving it with a dollop of Greek yogurt on top for a creamy contrast.

Ground Turkey and Zucchini Kebabs

Kebabs have always been my go-to for a quick, flavorful meal that doesn’t skimp on nutrition, and these Ground Turkey and Zucchini Kebabs are no exception. Perfect for those summer evenings when you’re craving something light yet satisfying, they’re a hit in my household every time.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 1 medium zucchini, diced into 1/2-inch cubes
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the ground turkey, diced zucchini, olive oil, lemon juice, garlic powder, smoked paprika, sea salt, and black pepper. Mix gently until just combined to keep the turkey tender.
3. Divide the mixture into 8 equal portions, shaping each around a soaked wooden skewer to form a kebab. Tip: Wet your hands slightly to prevent the mixture from sticking.
4. Place the kebabs on the preheated grill, cooking for 5-6 minutes on each side or until the internal temperature reaches 165°F. Tip: Avoid flipping more than once to keep the kebabs intact.
5. Remove from the grill and let rest for 2 minutes before serving. Tip: This allows the juices to redistribute, ensuring a moist bite every time.

With a smoky aroma and a juicy interior, these kebabs are a delightful contrast of textures and flavors. Serve them over a bed of quinoa or with a side of tzatziki for an extra layer of freshness.

Ground Turkey Zucchini Chili

Venturing into the world of hearty yet healthy meals, I stumbled upon a recipe that’s become a staple in my kitchen—especially during those busy weeknights when time is of the essence but flavor can’t be compromised. It’s a dish that beautifully marries the lean protein of ground turkey with the fresh, crisp texture of zucchini, all simmered in a rich, aromatic chili base. Let me share how I bring this comforting bowl to life.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey, preferably free-range
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium zucchinis, diced into 1/2-inch pieces
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1 cup low-sodium chicken broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Incorporate the diced zucchinis, chili powder, ground cumin, and smoked paprika, stirring to coat the vegetables and turkey evenly with the spices.
5. Pour in the fire-roasted diced tomatoes with their juices and the low-sodium chicken broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld and the zucchini to become tender.
7. Season with sea salt and freshly ground black pepper, then taste and adjust the seasoning if necessary.

Every spoonful of this chili offers a delightful contrast between the tender ground turkey and the slight crunch of zucchini, all enveloped in a smoky, slightly spicy broth. Serve it with a dollop of Greek yogurt and a sprinkle of fresh cilantro for an extra layer of flavor, or over a bed of quinoa for a heartier meal.

Ground Turkey and Zucchini Pizza

Discovering the perfect weeknight dinner that’s both nutritious and satisfying can be a challenge, but this Ground Turkey and Zucchini Pizza has become my go-to. It’s a delightful twist on traditional pizza, combining lean protein and fresh veggies for a meal that feels indulgent yet wholesome.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 1 medium zucchini, thinly sliced into 1/8-inch rounds
• 1 cup organic tomato sauce, no sugar added
• 2 cups whole milk mozzarella cheese, freshly grated
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes
• 1 pre-made whole wheat pizza crust (12-inch)
• Sea salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 425°F (218°C) to ensure a crispy crust.
2. Heat the extra virgin olive oil in a skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula, and cook until no pink remains, about 5-7 minutes. Season with sea salt, black pepper, garlic powder, and crushed red pepper flakes.
3. Spread the organic tomato sauce evenly over the pre-made whole wheat pizza crust, leaving a small border for the crust.
4. Distribute the cooked ground turkey evenly over the sauce, followed by the thinly sliced zucchini rounds.
5. Sprinkle the freshly grated whole milk mozzarella cheese over the top, ensuring even coverage for a perfectly melted finish.
6. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and let it rest for 2 minutes before slicing. This allows the cheese to set slightly, making for cleaner cuts.

Every bite of this pizza offers a harmonious blend of juicy ground turkey, crisp zucchini, and gooey cheese atop a hearty whole wheat crust. Try serving it with a side of arugula salad dressed in lemon vinaigrette for a refreshing contrast.

Conclusion

These 21 delicious ground turkey and zucchini recipes offer a treasure trove of healthy, flavorful options for any meal. Tantalizing and easy to make, they’re perfect for home cooks looking to mix things up. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty dishes too. Happy cooking!