Ground Turkey and Zucchini Skillet with Sumac Red Onion Salad

A lean and flavorful skillet featuring ground turkey, diced zucchini, and aromatic spices, served with a bright, tangy sumac and red onion salad.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Turkish
• Difficulty: Easy
• Cost: $2.75/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• Low-Carb
• Whole30
• High-Protein

Tags

• sauté
• quick
• healthy
• savory
• tangy
• fresh

Ingredients

• 1 pound ground turkey (lean)
• 1 tablespoon olive oil
• 1 red onion (medium, half diced, half thinly sliced)
• 2 clove garlic (minced)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 zucchinis (medium, diced)
• 2 tablespoon fresh parsley (chopped)
• 1 tablespoon sumac
• 1 tablespoon lemon juice (fresh)

Instructions

1. Prepare the sumac red onion salad: In a small bowl, combine the thinly sliced red onion, 1/2 tablespoon sumac, and 1 tablespoon fresh lemon juice. Toss and set aside to marinate.
2. Heat olive oil in a large skillet over medium-high heat. Add the diced red onion and cook for 3-4 minutes until softened.
3. Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4. Stir in the minced garlic, cumin, smoked paprika, remaining 1/2 tablespoon sumac, salt, and black pepper. Cook for 1 minute more until fragrant.
5. Add the diced zucchini to the skillet. Cook, stirring occasionally, for 5-7 minutes until the zucchini is tender-crisp. Stir in the chopped fresh parsley.
6. Serve the ground turkey and zucchini skillet hot, topped with the sumac red onion salad.

Notes

Thinly slicing the red onion for the salad helps it absorb the sumac and lemon juice quickly, creating a delightful tangy topping.

Nutrition (per serving)

• Calories: 264
• Protein: 21.4 g
• Carbohydrates: 9.9 g
• Fat: 14 g
• Fiber: 2.5 g
• Sodium: 396 mg
• Saturated Fat: 3.5 g
• Sugar: 4.5 g
• Cholesterol: 91 mg