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Ground Turkey Zucchini Chickpea Skillet

Ground Turkey Zucchini Chickpea Skillet
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This nutritious, one-pan Ground Turkey Zucchini Chickpea Skillet is the ultimate weeknight solution for a busy schedule. Featuring lean ground turkey, fiber-packed chickpeas, and fresh zucchini, this Mediterranean-inspired dish is balanced, filling, and incredibly easy to prepare. In under 20 minutes, you can serve a wholesome, flavor-packed meal that minimizes cleanup while maximizing nutrition, making it an ideal choice for healthy family dinners or convenient meal prepping throughout the week.

Ingredients

Scale

2 Tbsp olive oil (divided)
1 lb ground turkey
1 cup chopped onion
3 garlic cloves, minced
1 ½ cups chopped zucchini
1 cup chickpeas, drained and rinsed
1 cup canned diced tomatoes, with juices
¾ cup peas, canned or frozen
¼ cup tomato paste
1 tsp onion powder
1 tsp garlic powder
½ tsp chili powder
½ tsp paprika
½ tsp salt
¼ tsp ground black pepper
1 cup shredded mozzarella cheese

Instructions

Step 1: Brown the Turkey

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon until fully browned and cooked through.

Step 2: Sauté Aromatics

Move the cooked turkey to one side of the skillet. Add the remaining tablespoon of olive oil, the minced garlic, and the chopped onion to the empty side. Cook for 1-2 minutes until the onion is translucent and fragrant, then stir everything together.

Step 3: Combine and Simmer

Add the chopped zucchini, chickpeas, diced tomatoes with their juices, peas, tomato paste, and all the spices. Mix thoroughly to coat all ingredients. Reduce the heat to low and simmer for 2-4 minutes, or until the zucchini is crisp-tender.

Step 4: Melt the Cheese

Remove the pan from the heat. Sprinkle the shredded mozzarella evenly over the mixture. Cover the skillet with a lid or a large plate for 1-2 minutes to allow the cheese to melt into the hot ingredients. Serve immediately.

Pro Tips

  • Always aim for crisp-tender zucchini; overcooking can make it watery and mushy.
  • If your cheese isn’t melting, a tight-fitting lid is the secret to trapping enough heat to get that perfect gooey finish.
  • Make sure to drain and rinse your chickpeas well to prevent the skillet from getting too salty.
  • Prep your veggies while the turkey browns to keep the total time under 20 minutes.

Notes

Feel free to substitute zucchini with summer squash or bell peppers if preferred. You can swap the mozzarella for feta for a tangier Mediterranean profile. To make it dairy-free, simply omit the cheese or use a vegan alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.claricerecipes.com/ground-turkey-zucchini-chickpea-skillet/