Mexican zucchini & turkey skilletĀ 

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Week nights are busy with homework & dance activities, so quick, healthy, and easy dinners are always great to have ready for my family! 


  • 4 small to medium zucchini (quartered)
  • 1 – 1 1/2 lbs lean ground turkey 
  • 1 yellow onion (diced)
  • 1 red or green bell pepper (diced)
  • 1 tbsp minced garlic 
  • Large can petite diced tomatoes 
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt 
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder 


  1. Brown ground turkey, onion, and bell pepper over medium heat until meat is browned. 
  2. Add minced garlic, tomatoes, and spices. Stir well and cover. Simmer over low heat for 10 minutes. 
  3. Add zuchinni. Stir well and cover. Simmer for another 10 minutes. 

Side notes: 

  1. Don’t over cook zucchini. Should be fork tender, but still firm.
  2. Serve as is or with brown rice or another veggie. 
  3. Reheats well for lunch the next day.
  4. If you prefer more heat you can use 2 10oz cans of rotel or spicy salsa in the place of diced tomatoes. 
  5. I don’t cook red meat, but you could substitute with lean beef.
  6. This is a quick 30 minute low carb meal! 
  7. This could be easily switched to an instant pot meal.
  8. Would also be good with zucchini & squash.