Turkey and Vegetable Skillet is an easy weeknight dinner that can be on the table in 30 minutes or less! This healthy one pan dinner is full of lean ground turkey, green beans, zucchini, summer squash and fire roasted tomatoes. Top it with flavorful smoked mozzarella for a meal everyone will love!
This recipe and photos have been updated since the original post on 9/12/2014
Who’s in need of a quick, easy to make, healthy dinner, that’s all made in one pan? I’m always in need of those kinds of recipes, that’s why I have an entire category on the blog dedicated to skillet and one pot meals. One of my go-to meals when I’m either not in the mood to cook or short on time is this Turkey and Vegetable Skillet.
It’s made with basic ingredients and can easily be customized based on what you have in your fridge and what you and your family like. This meal is also great if you’re doing meal prep as the leftovers taste great and hold up well for several days.
Turkey And Vegetable Skillet Video
Ingredients Needed to Make Turkey and Vegetable Skillet
- Ground turkey
- Fire roasted tomatoes
- Green beans
- Zucchini and/or summer squash
- Onion and garlic
- Dried oregano and basil
- Smoked mozzarella cheese
How to Make Turkey and Vegetable Skillet
As if the ingredients weren’t basic enough, making it is even easier!
- Brown the turkey and onion in a large skillet over medium high heat. When the turkey is no longer pink add in the green bean. Cook for about 2 minutes and then add in the zucchini, summer squash, fire roasted tomatoes, dried oregano, basil, salt and pepper. Cook for another 3 minutes or until the zucchini and squash are tender.
- Finish the skillet by topping it with the shredded cheese. You can either wait for it to melt or broil it in the oven for a minute or two, until the cheese is melted and golden brown.
Ingredient Substitutions
Ground Turkey – the turkey can be substituted with either ground chicken or ground beef.
Fire Roasted Tomatoes – Regular diced tomatoes or the diced tomatoes with basil are good replacements.
Green Beans, Zucchini, Summer Squash – These vegetables are all interchangeable and can be replaced with just about anything you have or like. Bell peppers, brussels sprouts, spinach, kale, potatoes (you’ll want to par-cook them before adding them in) or broccoli would all be equally delicious.
Smoked Mozzarella – I will say that the smoked mozzarella adds great flavor to this recipe. However, if you don’t like smoked cheese regular mozzarella, provolone, an Italian cheese blend or fontina would all be delicious replacements.
You probably noticed that this is a lower carb meal. If you want to make it more complete you can mix cooked rice into the skillet after the turkey and vegetable have cooked. You could also serve it over pasta or with a side of crusty bread. Whether you decide to make the recipe the way I have or make a couple substitutions or additions, I know you’ll love it!
More Skillet Dinners
- Greek Meatballs and Orzo Skillet
- Southwest Ground Beef and Sweet Potato Skillet
- Green Chile Chicken Enchilada Skillet
- Mexican Chicken, Sweet Potato and Black Bean Skillet
- Chicken Cheesesteak Skillet
- Southwest Turkey Vegetable and Rice Skillet
Turkey and Vegetable Skillet
This hearty and healthy turkey and vegetable skillet comes together in minutes! Perfect for busy weeknights!
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1/2 cup diced onion
- 2 cloves of garlic, minced or grated
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt and fresh ground black pepper to taste
- 1 1/2 cups diced zucchini and/or summer squash
- 1 cup fresh green beans, ends trimmed and cut into 1-2 inch pieces
- 14.5 ounce can fire roasted tomatoes
- 1/2 cup shredded smoked mozzarella cheese or regular mozzarella cheese
Instructions
- Preheat oven to broil.
- In a large oven proof skillet over medium high heat, heat the olive oil. When the oil is hot add in the ground turkey and crumble it with a wooden spoon.
- Once the turkey is almost cooked through add in the onion, garlic, basil, oregano and season with salt and pepper. Cook for 1 minute and then add in the rest of the vegetables. Cook for another 4-5 minutes or until the vegetables have softened slightly.
- Top the turkey and vegetable mixture with the shredded cheese. Put the skillet in the oven and broil it just until the cheese is melted and golden brown.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 270Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 83mgSodium: 219mgCarbohydrates: 11gFiber: 4gSugar: 6gProtein: 43g
I was wondering if anyone has tried to make this in a doubles recipe and freeze the extra? If so, how long would it be good frozen? When we have made this in bunk, we have just eaten it for multiple meals during the week.
Hi Mikaela, you can definitely freeze this. However the zucchini and yellow squash will likely get mushy so you may want to swap the vegetables with something heartier or leave them out and cook them separately when you plan to eat it.
This is delicious! I was a bit confused because there are 2 sets of instructions. I followed the ones after the ingredient list but realized it never mentioned when to add the tomatoes. Then I found the earlier one that was with slightly different and had all the details. I wish I would have used this originally because the green beans definitely needed to be put in before the other veggies. Other than that everything went well! Thank you!
I did add some potatoes, some seasoned salt, some cayenne and some fish sauce. I also put a lid on this to melt the cheese as didn’t know if skillet could go in oven. It was yummy with these changes,
Made this for dinner tonight and it got all around approval with the family. Forgot to buy green beans so skipped those and used halved cherry tomatoes instead of canned. Couldn’t find smoked mozzarella, but I found a thick cut sharp cheddar, Gouda, and Asiago cheese blend and it was perfect. Served with pasta and it was an awesome quick, and easy weeknight dinner.
Do you drain the can of tomatoes?
Hi Ann, no need to drain the tomatoes.
When do you add spices?!
I have made this before and loved it.
I wanted to make it for meal prep meals next week and I see that it serves 4. But what is the exact serving or roughly the right portion… Is it 1 Cup per person or is is little more or less? I also used 1-Pound of meat when I made it last time, I couldn’t buy just half a pound but was looking to see what the serving size was.
Would also like an explanation for said comment..
I made a version of this last night, but using ingredients I already had, including bell pepper, vidalia onion, red potatoes, canned corn, and none of the other main ingredients. I also did not put it under the broiler to melt the cheese and brown it as it was to hot to turn the oven on. It was so good, and a nice change from things I usually make. I get in a rut sometimes, and make the same things over and over.
Just tried this for lunch and it was delicious! Although I guess I’m a bigger eater since I nearly doubled the recipe and only came out with 3 servings. Will definitely be making this one again. Thank you!
Loved this! Added a Habanero for kick. Doubled it for leftovers.
I love the added habanero Nancy, I’m all about some spice in my food! Thanks for trying the recipe!
I just put this into myfitnesspal, using part skim mozzarella and hunt’s fire roasted diced garlic tomato, and no cherry tomatoes, this is what I got
per serving (4 servings total)
156 cal
8g fat
3g sat fat
48mg cholesterol
783mg sodium
6g carbs
2g fiber
3g sugar
16g protein
My son and I just having this for supper, and we both really enjoyed it. I was a wee bit (read “a lot”) more generous with the cheese, but that was my only modification. Thanks!
Thanks so much for trying the recipe Aril, so glad to hear you guys liked it! Extra cheese never hurt anything! ;-)
this was very good I added white rice and shredded pepper jack cheese for a kick. I might add a very small can of tomato sauce next time! :)
Ooh love that you added pepper jack cheese for some heat Cindy, sounds wonderful! Thanks for trying it out!
How many calories is in this?
Hi Marissa. I don’t typically count calories, but there are many tools out on the internet to help you calculate them out. I think My Fitness Pal has a good one.
Oh man, I just ate something but now I’m hungry again. :) Is goat cheese also good for this recipe?
Thanks April! I haven’t tried goat cheese in this recipe, but I’m sure it would taste great!
I have plenty of those days where I don’t want to deal with dinner, especially when I slaved over a dessert for my blog. haha This is such a great healthy, one pot meal that I’d have no excuse not to make. I love how quick and easy it is! Pinning!
Ugh dessert blogging days are the worst, I take way too many samples and then don’t want dinner! This dinner is definitely a go to on days like that!
Nothing beats quick and easy but you took it to a whole new level, love this Danae!
Thanks Matt! I’m all about quick and easy meals on busy nights!