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Homemade Zucchini and Ground Turkey Skillet photo

Zucchini and Ground Turkey Skillet

A quick, savory one‑pan skillet of ground turkey, zucchini, ginger, and spinach finished with coconut aminos.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Ingredients Equipment Method Notes

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 or to taste

Equipment

  • Large Skillet
  • Spatula
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Grater

Method
 

  1. Heat 2 tbsp avocado oil in a large skillet over medium heat until shimmering.
  2. Add 1 lb ground turkey and press slightly so it forms a compact layer; cook undisturbed 2–4 minutes until well seared on the bottom.
  3. Carefully flip the turkey, sear the other side 2–4 minutes, then use a spatula to break the meat into bite-size pieces.
  4. Add the chopped zucchini, grated ginger, and chopped green onions to the skillet; cover and cook 2–3 minutes until the zucchini begins to soften.
  5. Stir in 3 to 4 tbsp coconut aminos, 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp sea salt; cover and cook 1–2 minutes until the spinach wilts.
  6. Uncover and stir well, then continue cooking 3–4 minutes, stirring occasionally, until excess liquid has mostly evaporated and flavors concentrate.
  7. Taste and adjust salt if needed, then serve warm with your preferred sides.

Notes

  • If you're sensitive to green onion, omit it.
  • Many people on a low-FODMAP diet tolerate green onion but not yellow or red onion.