One-Pan Italian Ground Turkey & Veggie Skillet
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This Italian ground turkey & veggie skillet is the perfect 30-minute meal for busy weeknights. It’s loaded with lean protein, colorful veggies and classic Italian flavor, all cooked in one pan for easy cleanup.
This Italian ground turkey & veggie skillet was inspired by a recipe from the FASTer Way meal plan. We loved it so much that I had to take a stab at recreating it at home!
Table of Contents
TL;DR (Quick-Answer Box)
- What it is: A healthy Italian-inspired ground turkey skillet packed with lean protein, colorful veggies and bold flavor. Everything cooks in one pan and it’s ready in just 30 minutes.
- Why you’ll love it: It’s easy, family-friendly and packed with nourishing ingredients. Think of it as a high-protein twist on ratatouille that’s perfect for busy weeknights.
- How to make it: Sauté onion and garlic, brown the turkey, then add your veggies, diced tomatoes and seasonings. Simmer until tender, top with basil and parmesan, and dig in.
Ingredients Needed
You only need a few simple ingredients to make this flavorful Italian ground turkey skillet. It’s packed with protein, loaded with veggies and full of that cozy, herby flavor everyone loves.
- olive oil — for sautéing the onion and garlic and giving everything a little richness.
- yellow onion & garlic — the base of any good Italian dish. They add tons of flavor.
- ground turkey — lean protein that makes this skillet hearty and satisfying.
- Italian seasoning & dried parsley — bring those classic Italian flavors to life.
- salt & pepper — essential for balancing and seasoning the dish.
- zucchini, yellow squash, red bell pepper & eggplant — these are classic ratatouille-style veggies that give the skillet its hearty texture and vibrant color.
- diced tomatoes & tomato paste — create a light, flavorful sauce that ties everything together.
- balsamic vinegar — adds a touch of tang and depth. It really brightens up the skillet.
- fresh basil — for that final burst of freshness.
- parmesan cheese — this is optional, but a little sprinkle on top makes it extra delicious. Use dairy-free if needed.
How to Make Italian Ground Turkey Skillet
Step 1: Heat olive oil in a large skillet over medium heat. Add the onion and garlic and cook until fragrant and softened, about 4–5 minutes.
Step 2: Add the ground turkey and break it apart with a wooden spoon as it cooks. Season with Italian seasoning, parsley, salt, and pepper. Cook until browned and fully cooked through.
Step 3: Stir in the zucchini, yellow squash, bell pepper and eggplant. Cook for 4–5 minutes until they start to soften.
Step 4: Add the diced tomatoes, tomato paste, and balsamic vinegar. Stir well and let everything simmer uncovered for 5–10 minutes until the sauce thickens. Top with fresh basil and parmesan if desired and serve warm.
Brittany’s Tips!
- Use what you have: Feel free to swap in any veggies you have on hand. Mushrooms, spinach or cherry tomatoes would all work great.
- Don’t skip the balsamic: It adds that little touch of acidity that balances the whole dish and gives it a rich, savory flavor.
- Make it dairy free: Just skip the parmesan or use a dairy-free alternative. The skillet is still super flavorful without it.
How to Store & Reheat
- Store: Let leftovers cool completely, then transfer to an airtight container and store in the fridge for up to 4 days.
- Reheat: Warm on the stovetop over medium heat until heated through, or microwave in 30-second intervals, stirring between each, until hot.
- Freezer option: You can freeze leftovers for up to 2 months. Thaw in the fridge overnight before reheating. The veggies may soften a bit once frozen, but the flavor stays delicious.
Frequently Asked Questions
Yes! This skillet reheats wonderfully, so it’s perfect for meal prep. Cook it as directed, let it cool, then store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave before serving.
You’ve got options! Serve it as-is for a light, protein-packed meal or pair it with your favorite base. Rice, quinoa or pasta all work great! For a lower-carb option, try cauliflower rice or zucchini noodles.
Definitely. Ground chicken or lean ground beef both work well here. You could even use Italian chicken sausage for extra flavor.
More One-Pan Meals
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Italian Ground Turkey & Veggie Skillet
Ingredients
- 1 lb ground turkey , or chicken
- 1 Tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 Tablespoon dried Italian seasoning
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium zucchini, chopped small (1 ½ cups)
- 1 medium yellow squash, chopped small (1 ½ cups)
- 1 red bell pepper, chopped small
- 2 cups eggplant, chopped
- 1 14.5 oz can diced tomatoes or fire roasted tomatoes
- 1 Tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- ½ cup fresh basil, chopped
- ¼ cup freshly grated parmesan or dairy-free cheese, for serving, optional
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until fragrant, about 4-5 minutes.
- Add ground turkey and cook until browned, breaking it up as it cooks. Season with Italian seasoning, parsley, salt and pepper.
- Toss in zucchini, squash, bell pepper, and eggplant. Cook for 4-5 minutes, until the veggies are slightly tender.
- Stir in diced tomatoes, tomato paste and balsamic vinegar. Let simmer uncovered for 5–10 minutes, until the sauce thickens slightly.
- Taste and adjust seasoning. Sprinkle with fresh basil and parmesan cheese if desired. Serve as-is, over rice, pasta, quinoa, or even cauliflower rice for a low-carb option!
Notes
- Storage: Let leftovers cool, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Warm on the stovetop or in the microwave until heated through. Add a splash of broth or water if needed.
- Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Dairy free: Skip the parmesan or use a dairy-free option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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