Ground Turkey Zucchini Rice Skillet

A hearty one-pan stovetop dinner with browned ground turkey, tender zucchini, juicy tomato, and fluffy rice finished with garlic, Italian seasoning, and Parmesan.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small yellow onion
• 3 cloves garlic
• 2 medium zucchini
• 1 large tomato
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 teaspoon italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup parmesan cheese

Cooking instructions

1. Heat the olive oil in a large deep skillet over medium-high heat. Add the ground turkey and onion. Cook for 6 to 8 minutes, breaking up the turkey, until the turkey is no longer pink and the onion is softened. (about 8 min) — Medium-high
2. Stir in the garlic, zucchini, tomato, Italian seasoning, salt, and pepper. Cook for 3 minutes, stirring occasionally, until the zucchini begins to soften. (about 3 min) — Medium
3. Stir in the rice and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 17 to 20 minutes, or until the rice is tender and most of the liquid is absorbed. (about 20 min) — Low
4. Remove the skillet from the heat and let it stand, covered, for 5 minutes. Fluff the rice, then stir in the Parmesan. Confirm the turkey reaches 165°F in the thickest pieces before serving. (about 5 min) — Off heat