Yield: 4 servings

Skillet Mexican Turkey & Zucchini

Skillet Mexican Turkey & Zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 medium zucchini (~420 g), quartered and sliced
  • 1 pound 93% lean ground turkey (I used Jennie-o brand)
  • 2 cloves garlic, minced
  • 3/4 teaspoons ground cumin
  • 2 teaspoons red chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (10 oz) can diced tomatoes with green chile (I used Rotel brand)


In a medium size bowl add ground turkey and spices. Use a disposable glove and mix the spices together with your hand. Preheat a skillet to medium to medium high heat; add meat to skillet and cook until brown and there is no pink remaining.

Turn heat to medium. Add the diced tomatoes and zucchini to the skillet. Cook for about 10 more minutes until the zucchini is tender crisp (cooked but firm, squishy zucchini isn't desirable).

Serve with your choice of toppings (not included in MyFitnessPal macros)

Additional topping ideas: green onion, cilantro, light sour cream, grated cheese, crushed tortilla chips, guacamole/avocado.


MFP Reference:

“Biceps After Babies Skillet Mexican Turkey & Zucchini” 

Macros for one serving (1/4 recipe)

Cal 215P 22.8 gC 7.9 gF 8.7 g

PRO TIP: Serving size is 1/4 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan and divide that by 4 to see how many grams one serving is.

Recipe adapted from lowcarbyum.com

Nutrition Information:



Serving Size:

1/4 of recipe

Amount Per Serving: Calories: 215Total Fat: 8.7gCarbohydrates: 7.9gProtein: 22.8g