One-Pan Ground Turkey Skillet with Zucchini and Rice.

There is a specific kind of satisfaction that comes from a “complete” meal—one that hits your protein, vegetable, and carbohydrate needs in a single pan. This Ground Turkey Skillet is the epitome of high-utility cooking. It was born out of those weeknights when the fridge is looking a bit sparse, but you still want a dinner that feels intentional and hearty. By using lean ground turkey as the anchor and zucchini for volume and freshness, you create a dish that is light enough for a summer evening but comforting enough for a rainy Tuesday.

The magic of this recipe lies in the way the rice is cooked. Instead of boiling it separately in water, we toast the grains in the skillet with the turkey drippings and then simmer them directly in chicken broth. This allows the rice to absorb all the savory aromatics of the garlic and onion, turning a simple side into a flavor-packed base. It’s a foolproof, one-pot method that minimizes cleanup and maximizes the “yum” factor.

Ingredients

The Base

1 lb Lean Ground Turkey: 93% lean is the sweet spot; it has enough fat for flavor but stays light.
1 Cup Long-Grain White Rice: Uncooked. Jasmine or Basmati also work beautifully.
2 Medium Zucchini: Diced into half-inch cubes.
1 Small Yellow Onion: Finely diced.
3 Cloves Garlic: Minced.

The Flavor and Liquid

2 Cups Chicken Bone Broth: Or standard chicken stock. This is the liquid that will cook the rice and provide the savory depth.
1 Tablespoon Extra Virgin Olive Oil: To get the sauté started.
1 Teaspoon Dried Oregano: For an earthy, herbal note.
1/2 Teaspoon Smoked Paprika: To add a subtle, charred richness to the turkey.
1/2 Teaspoon Sea Salt and Black Pepper: To taste.
1/2 Cup Shredded Sharp Cheddar or Parmesan: Optional, for a creamy finish.

The Garnish

Fresh Parsley: Chopped.
Red Pepper Flakes: For those who like a tiny bit of heat.
Fresh Lime Wedges: To brighten the flavors just before serving.

Instructions

1. Brown the Turkey

In a large, deep skillet or a wide Dutch oven, heat the olive oil over medium-high heat. Add the ground turkey and break it into small crumbles with a wooden spoon. Cook until the turkey is browned and no longer pink. If your turkey released a significant amount of liquid, let it cook off or drain it slightly to ensure the meat actually sears.

2. Sauté the Aromatics and Rice

Push the turkey to one side of the pan and add the diced onion. Sauté for 3 to 4 minutes until the onion is soft and translucent. Stir in the minced garlic and the dry, uncooked rice. Toast the rice for about 2 minutes, stirring constantly. You’ll notice the rice starts to look slightly opaque and smells nutty—this is a key step for building a deep flavor profile.

3. Season and Simmer

Stir the oregano, smoked paprika, salt, and pepper into the turkey and rice mixture. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits of turkey. Bring the liquid to a boil, then immediately turn the heat down to low. Cover the skillet with a tight-fitting lid and simmer for 15 minutes.

4. Add the Zucchini

After 15 minutes, lift the lid (the rice should be nearly cooked but still a bit firm). Spread the diced zucchini over the top of the rice and turkey. Don’t stir it in yet; placing the zucchini on top allows it to steam perfectly without becoming mushy or releasing too much water into the rice. Replace the lid and cook for another 5 to 7 minutes.

5. The Final Fluff

Remove the pan from the heat. Now, stir everything together gently. The zucchini should be tender-crisp and the rice should be fluffy. If you’re using cheese, sprinkle it over the top now and replace the lid for 60 seconds to let it melt. Finish with a squeeze of lime juice and a sprinkle of fresh parsley.

Flavor and Texture Notes

This skillet meal is a study in texture. The ground turkey provides a savory, slightly chewy protein base that contrasts with the soft, pillowy rice. The zucchini is the secret star—because we steam it at the very end, it retains a succulent snap that keeps the dish feeling fresh rather than heavy.

Flavor-wise, it’s a savory, garlic-forward meal. The smoked paprika adds a very subtle “grilled” note to the turkey, while the chicken broth gives the rice a rich, home-cooked taste. The squeeze of lime at the end is the “pro-move”; the acidity cuts through the savory turkey and wakes up the herbal notes of the oregano.

Tips and Variations

The turkey skillet is incredibly versatile and can be tweaked to fit your cravings:

Mexican Twist: Swap the oregano and paprika for cumin and chili powder. Add a can of drained black beans and serve with salsa and avocado.
Low-Carb Option: If you want to skip the rice, use cauliflower rice. However, you will need to reduce the broth to just 1/4 cup, as cauliflower rice releases its own moisture and doesn’t “absorb” liquid like grain rice.
Different Greens: If you don’t have zucchini, chopped bell peppers or a few handfuls of fresh spinach work beautifully. Add the spinach at the very last second, as it only needs 30 seconds to wilt.
Protein Swap: Ground chicken or lean ground beef work just as well as turkey in this exact preparation.

Storage and Make-Ahead

This is a premier “meal prep” dish. It actually tastes better the next day as the rice continues to soak up the aromatics.

Refrigeration: Store in an airtight container for up to 4 days.
Reheating: The rice can sometimes dry out in the fridge. When reheating in the microwave or on the stove, add a small splash of water or broth and cover it. This creates steam that will re-hydrate the rice and keep the turkey moist.
Freezing: This dish freezes well! Let it cool completely before portioning it into freezer-safe containers. It will stay fresh for up to 3 months.

Serving Suggestions

Since this is a one-pan meal, you don’t really need anything else, but a few small touches can elevate it. A dollop of plain Greek yogurt or sour cream on top adds a nice cooling element.

If you want more greens, serve it alongside a simple cucumber salad with a red wine vinegar dressing. The crispness of the cold cucumber is a fantastic partner to the warm, savory skillet. For a bit of crunch, garnish with toasted pepitas (pumpkin seeds) or even a few crushed tortilla chips.

FAQ

Can I use brown rice instead of white rice?

Yes, but you will need to make two adjustments: increase the chicken broth to 2.5 cups and increase the simmering time to 40–45 minutes. Brown rice takes much longer to soften than white rice.

Why is my rice still crunchy?

This usually happens if the lid wasn’t tight enough and too much steam escaped. If the broth is gone but the rice is hard, add another 1/4 cup of broth, cover tightly, and cook on low for another 5 minutes.

Can I use a different vegetable?

Absolutely. Broccoli florets, green beans, or even diced sweet potatoes work. Just keep in mind that harder vegetables like sweet potatoes should be added at the beginning with the rice, while softer ones like broccoli should be added at the end like the zucchini.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as you ensure your chicken broth is certified gluten-free.

Conclusion

The Ground Turkey Skillet with Zucchini and Rice is the ultimate “no-fuss” dinner. it respects your time and your health while delivering a flavor that feels far more complex than the sum of its parts. It’s a reliable recipe to keep in your back pocket for those nights when you want to eat well without the stress of a complicated kitchen project.