Pesto Ground Turkey with Zucchini

Ground turkey, zucchini, yellow squash, and cherry tomatoes in a skillet and topped with pesto.

Whenever I’m scrambling to make a last minute dinner, there’s nothing I’m more grateful for than a quick and easy, one-pan recipe. Not only is this Pesto Ground Turkey recipe a breeze to prepare, but clean-up is also super easy. Truly, does it get any better than that?

This recipe is packed with lean protein and fresh vegetables, making it as healthy as it is easy to make. I like to make mine with fresh zucchini, yellow squash, and cherry tomatoes, but you can easily use any of your favorite veggies.

Once you coat everything in pesto sauce, this one-pan dinner is guaranteed to be an instant hit. I love making extra so I can serve this one-pan recipe for dinner, then enjoy the leftovers for easy healthy lunches throughout the week.

To complete the meal, try pairing this dish with a bowl of brown rice, mashed cauliflower, or whole-wheat spaghetti. You could also toss it over a bowl of mixed greens or spinach to get an extra dose of veggies. Regardless, this dish is an easy and delicious dinner staple to add to your rotation in any season.

Ground turkey cooked with pesto, zucchini, and tomatoes served in a plate with fresh parsley.

Key Ingredients

To make this quick and easy pesto ground turkey skillet, you will need the following key ingredients:

Ground turkey: Not only does this protein source pair wonderfully with the rest of our ingredients, but it’s incredibly lean! Feel free to swap it out for ground chicken or lean ground beef, if preferred.
Veggies: I like to use a combination of zucchini, squash, onions, and cherry tomatoes for this skillet dish. They add tons of amazing color and are jam-packed with beneficial nutrients. Feel free to swap them out for any veggies you like.
Pesto: You can use your favorite store-bought pesto or make your own homemade pesto from scratch. If you’re making your own, I suggest either this Skinny Pesto or Skinny Cilantro Pesto.

Recipe Tips and Tricks

Here are my top tips for bringing this dish come to life:

If you have one, I recommend cooking in a Dutch Oven, as it will make your one-pan meal THAT much easier. Not only can you cook in and refrigerate a Dutch Oven, but you can also stick it into the oven for an easy, one-pan reheat.
To avoid squishy zucchini, stop cooking it even before it looks ready. Because zucchini is mostly water, it will continue cooking with residual heat.
You can use any kind of protein you like. If you feel like switching things up, try using ground beef, chicken, or even tofu.
For maximum deliciousness, season this dish with salt and pepper as it cooks. I always like to taste as I go to avoid over-seasoning it at the end.
If you’re a lover of all things spicy, add some crushed red pepper or a few shakes of your favorite hot sauce.

How to Serve Pesto Ground Turkey

This is one of those super versatile dishes that taste great when paired with just about anything. For a little extra sustenance, try pairing this dish with:

A bowl of greens. Spinach or mixed greens complement the flavors of this dish. Not to mention they will add a bonus portion of nutritious veggies to your meal.
Healthy grains. Brown rice, cauliflower rice, and quinoa are great side dishes for this ground turkey skillet. Not only are they wonderful for sopping up the juicy flavors, but they add some healthy carbs to this dish.
With pasta. One of my favorite ways to serve this pesto ground turkey is over a bowl of whole-wheat pasta. For a low-carb option, you could also try pairing it with spaghetti squash.

Bowl filled with pesto ground turkey, cherry tomatoes, onion, zucchini, and summer squash.

Recipe Storage Tips

If your eyes are a little bigger than your stomach, don’t worry. This pesto ground turkey recipe tastes just as delicious a day or two later, so I highly recommend making extras so you can enjoy the leftovers for lunch over the next few days.

To store your leftovers, seal them in an airtight storage container and refrigerate them for up to 3 days. I do not recommend freezing leftovers, as zucchini is high in water and typically does not freeze well.

Calories 401, Total Fat 19g, Total Carbohydrate 18g, Protein 42g, Serving Size 1.5 cups

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