Zucchini and Ground Turkey Skillet

Name: Zucchini and Ground Turkey Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 to 4 servings
Ingredients: 2 Tbsp avocado oil; 1 pound ground turkey; 1 medium zucchini squash; 1 1-inch nub ginger, peeled and grated; 3 green onions; 1 handful baby spinach; 3 to 4 Tbsp Coconut aminos; 1 tsp dried oregano; 1 tsp dried basil; 1/4 tsp sea salt

User Reviews

4.4

402 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3 to 4 servings
Calories
328 kcal
Course
Main Course
Cuisine
American

Zucchini and Ground Turkey Skillet

Tyler Espinosa

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A paleo, keto, whole30, low-carb, AIP dinner recipe!

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Ingredients

Servings

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 to taste

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Instructions

Add the avocado oil to a large skillet and heat to medium. Once the oil is hot, place the ground turkey in the skillet and brown it (keep it a brick!) for 2 to 4 minutes, until it’s nice and seared. Carefully flip to the other side and cook another 2 to 4 minutes.
Use a spatula to break up the meat into smaller pieces, then add the chopped zucchini, ginger, and green onion. Cover and cook 2 to 3 minutes, until the zucchini begins to soften. Add the remaining ingredients and cover again for 1 to 2 minutes, until spinach has wilted.
Stir well and continue cooking until much of the liquid has burned off, about 3 to 4 minutes. Serve it up with your favorite side dishes for the ultimate dinner.

Notes

*If you're very sensitive to green onion, omit it. Many people on a Low-FODMAP diet can tolerate green onion (as opposed to yellow onion or red onion), but leave it out if you're unsure whether or not it works well with your system.