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A quick and wholesome one-pan dinner combining lean ground turkey with fresh zucchini, bell peppers, and spinach. Ready in about 30 minutes, this colorful skillet meal is flavorful, healthy, and perfect for busy weeknights or meal prep.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound lean ground turkey (or lean ground beef if you prefer)
  • 1 teaspoon salt (for meat)
  • ½ teaspoon black pepper (for meat)
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano (for meat)
  • ¼ teaspoon paprika (for meat)
  • 1 teaspoon minced garlic
  • 1½ tablespoon olive or avocado oil
  • 2 medium zucchini, cubed
  • 1 bell pepper (any color), cut into 3/4 inch pieces
  • ½ white or yellow onion, chopped into 3/4 inch pieces
  • ½ teaspoon salt (for vegetables)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano (for vegetables)
  • ½ teaspoon dried basil
  • ½ teaspoon paprika (for vegetables)
  • ¼ teaspoon black pepper (for vegetables)
  • ½ cup water
  • 2 tablespoons tomato paste
  • 5 ounces fresh baby spinach

Instructions

  1. Cube the zucchini into bite-sized pieces.
  2. Cut the bell pepper into 3/4-inch pieces.
  3. Chop the onion into 3/4-inch pieces.
  4. Heat a large skillet over medium-high and add the ground turkey.
  5. Break the meat into small pieces with a spatula and cook, stirring occasionally, until browned and no longer pink.
  6. Stir in 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon chili powder, ½ teaspoon dried oregano, ¼ teaspoon paprika, and 1 teaspoon minced garlic; cook for 1 minute.
  7. Remove the cooked meat from the skillet and set aside.
  8. Reduce heat to medium.
  9. Add 1½ tablespoon olive or avocado oil to the skillet.
  10. Add zucchini, onion, and bell pepper to the skillet.
  11. Sprinkle ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon paprika, and ¼ teaspoon black pepper over the vegetables.
  12. Stir and cook until onions are translucent and vegetables are tender, about 5–10 minutes.
  13. Return the browned turkey to the skillet with the vegetables.
  14. Add ½ cup water, 2 tablespoons tomato paste, and 5 ounces fresh spinach.
  15. Stir to combine, cover, and simmer 5–10 minutes until spinach softens and skillet is heated through.

Notes

Season boldly and taste as you go to enhance flavor., Use fresh vegetables for the best texture and taste., Cut vegetables evenly for uniform cooking., Double the recipe for leftovers suitable for meal prep; store in airtight containers., Feel free to substitute or add other vegetables like mushrooms, carrots, or corn., Avoid skipping seasoning and overcooking vegetables to preserve flavor and texture., Properly brown the meat for better flavor depth., Stir occasionally during cooking to prevent burning and ensure even cooking.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: Approximately 1 serving
  • Calories: Approx. 280 calories per serving (estimate)
  • Fat: Approximately 12g fat per serving (estimate)
  • Carbohydrates: Approximately 10g carbohydrates per serving (estimate)
  • Protein: Approximately 30g protein per serving (estimate)