This Turkey Zucchini Skillet is a high-protein, one-pan dinner packed with lean ground turkey, shredded cabbage, zucchini, and carrots for a nutrient-dense, veggie-forward meal. Served with quinoa cooked in bone broth, then flavored with fresh ginger, garlic, soy sauce, sesame oil, and a touch of honey, this savory skillet delivers bold flavor with balanced macros. It’s an easy weeknight recipe that supports blood sugar balance, digestion, and steady energy — all in under 30 minutes with minimal cleanup. Finished with sesame seeds and green onions, this healthy turkey skillet is perfect for meal prep or a quick family dinner.
6 stalks green onion, chopped with white and green parts divided
1 Tbsp ginger, grated
3 cloves garlic, minced
1/2 Tbsp avocado oil
1 lb lean ground turkey (98% fat free)
4 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sriracha
1 Tbsp honey
1/2 tsp ground mustard
1 cup quinoa, rinsed
2 cups bone broth
ground pepper, to taste
sesame seeds, for garnish
Instructions
Pour the bone broth into a small pot and add the rinsed quinoa. Bring the mixture to a boil over medium-high heat then cover with a lid and reduce the heat to low. Allow the quinoa to cook for 15 minutes or until the water is completely absorbed. Let sit, covered, for another 5-10 minutes while preparing the rest of the recipe.
Heat the avocado oil in a skillet over medium-high heat. Add the turkey, garlic, ginger, and a sprinkle of pepper. Allow to cook for about 6 minutes, breaking up the turkey. Once the turkey is fully cooked, drain any excess liquid before moving onto the next step.
In a separate bowl, whisk together the soy sauce, sesame oil, Sriracha, honey, and mustard in a small bowl, setting aside for later.
To the pan with the turkey, add the cabbage and carrots. Cook together for a couple of minutes, stirring until the cabbage is wilting. Then, add the zucchini and green onion whites. Stir and cook for another minute, then pour the sauce over the mixture. Stir for one more minute, ensuring everything is coated in the sauce and heated through. Remove from the heat.
Serve over quinoa and topped with green onion greens and sesame seeds.
Jennifer Nicole Bianchini is a sought-after Registered Dietitian Nutritionist and Registered Yoga Teacher specialized in integrative and functional nutrition & mindfulness. Her expertise encompasses comprehensive holistic lifestyle practices, extending beyond nutrition and yoga therapy. Drawing from her personal experiences with hormonal changes & gut health concerns, she empathizes deeply with her clients, creating tailored solutions that focus on physical, emotional, and environmental factors. She approaches her clients as whole individuals, nurturing their inner health and self-care.
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