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20-minute ground turkey skillet with zucchini, bell pepper and spinach

20-Minute Turkey and Veggie Skillet

Make this 20-minute ground turkey skillet with zucchini, bell pepper, and spinach for a fast, veggie-packed weeknight dinner.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: Tex-Mex
Calories: 240
Ingredients Method Notes

Ingredients
  

Main
  • 1 lb 454 g 93% lean ground turkey
  • 1 tbsp extra-virgin olive oil
  • 1 small yellow onion diced
  • 1 medium zucchini cut into ½-inch half-moons
  • 1 medium bell pepper diced
  • 2 cups baby spinach
  • 2 garlic cloves minced
  • ¼ cup low-sodium chicken broth or water
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp kosher salt plus more to taste
  • ¼ tsp black pepper
  • 1 tbsp fresh lemon juice
Optional finishing
  • Chopped parsley
  • Red pepper flakes
  • Lemon wedges

Method
 

  1. Prep the onion, bell pepper, zucchini, garlic, and spinach before heating the skillet. Keep the broth, seasonings, and thermometer within reach.
  2. Heat a 10-12-inch skillet over medium-high heat. Add olive oil, then add the ground turkey. Break it into small crumbles and cook for about 4-5 minutes, stirring occasionally.
  3. Add onion, bell pepper, garlic, paprika, oregano, cumin, salt, and pepper. Cook for about 2 minutes, stirring so the vegetables begin to soften.
  4. Add zucchini and broth. Stir, cover, and cook for approximately 3 minutes, until the zucchini is tender-crisp and the turkey reaches a safe internal temperature.
  5. Stir in spinach and cook uncovered for 1-2 minutes until wilted. If the skillet looks watery, continue cooking uncovered briefly to reduce excess liquid.
  6. Remove from heat. Add lemon juice, taste, and adjust salt and pepper. Serve immediately or portion for meal prep.
  7. USDA food safety guidance supports cooking ground poultry to a safe minimum internal temperature of 165°F, measured with a food thermometer.

Notes

  • Use a 10-12-inch skillet so the vegetables have room to cook rather than steam.
  • Cut the zucchini consistently so the 20-minute timing is reproducible.
  • Leaner turkey may need slightly more attention to moisture.
  • Don't rely only on color to determine poultry safety; check for 165°F with a thermometer.
  • If the skillet is watery, uncover and reduce before serving.
  • For meal prep, store fresh toppings separately.