About this recipe
This Turkey Meatball Zucchini Skillet is a cozy high-protein low-carb meal that still feels like comfort food. Tender turkey meatballs simmer with zucchini and marinara, then get finished with mozzarella and basil for an easy skillet dinner or meal prep recipe.
Ingredients
Turkey meatballs
- 1 1/2 lb lean ground turkey
- 1 large egg
- 1/3 cup grated parmesan cheese
- 1/4 cup almond flour (or breadcrumbs if not low carb)
- 2 cloves garlic (minced)
- 1 tsp Italian seasoning
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Skillet
- 1 tbsp olive oil
- 3 medium zucchini (sliced into half-moons)
- 1 1/2 cups marinara sauce (look for a lower sugar sauce)
- 1/2 cup shredded mozzarella cheese
- 2 tbsp fresh basil (chopped, optional)
- 1 pinch red pepper flakes (optional)
Equipment
Large Skillet
Mixing Bowl
Cutting Board
Measuring Cups
Instructions
- 1
Mix the meatballs
In a large bowl, combine the ground turkey, egg, parmesan, almond flour, garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined.
- 2
Shape and brown
Shape the mixture into small meatballs. Heat olive oil in a large skillet over medium-high heat, then brown the meatballs for 2 to 3 minutes per side.
- 3
Add the zucchini
Add the sliced zucchini around the meatballs and cook for 3 to 4 minutes, stirring gently, until the zucchini starts to soften.
- 4
Simmer with sauce
Pour the marinara sauce into the skillet, reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the meatballs are cooked through.
- 5
Finish with cheese
Sprinkle mozzarella over the skillet, cover for 1 to 2 minutes until melted, then finish with basil and red pepper flakes if using.
Tips
- Mix gently: Overmixing ground turkey can make the meatballs firm, so mix just until the ingredients come together.
- Do not overcook zucchini: Zucchini softens quickly. Keep it slightly tender so it holds up better for meal prep.
- Use a thick marinara: A thicker marinara helps keep the skillet saucy without making the zucchini watery.
Substitutions
- Use another meat: Ground chicken or lean ground beef can work instead of ground turkey.
- Swap the zucchini: Try yellow squash, broccoli, green beans, or spinach if you want a different vegetable.
- Make it dairy-free: Skip the mozzarella and parmesan, or use dairy-free alternatives that melt well.
Storage
Refrigerator
Store leftovers in airtight containers in the refrigerator for up to 4 days. Freezer: Freeze the cooked meatballs and sauce for up to 2 months. Zucchini can soften after freezing, so it is best refrigerated. Reheating: Reheat gently in the microwave or in a skillet over low heat until warmed through.
Nutrition
- Serving Size
- Calories
- 390
- Protein
- 37g
- Carbohydrates
- 13g
- Fat
- 22g
- Fiber
- 4g
- Sugar
- 7g
- Sodium
- 720mg
FAQ
Can I make turkey meatball zucchini skillet ahead of time?
Yes. It works well for meal prep and keeps in the refrigerator for up to 4 days.
Can I use frozen meatballs?
Yes. Use fully cooked turkey meatballs as a shortcut, then simmer them with the zucchini and marinara until hot.
How do I keep zucchini from getting watery?
Do not overcook it, use a thick sauce, and avoid covering the skillet longer than needed.
Recipe Card
Turkey Meatball Zucchini Skillet
A high-protein low-carb skillet meal with turkey meatballs, zucchini, marinara, mozzarella, and basil.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- Italian Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Turkey meatballs
- 1 1/2 lb lean ground turkey
- 1 large egg
- 1/3 cup grated parmesan cheese
- 1/4 cup almond flour (or breadcrumbs if not low carb)
- 2 cloves garlic (minced)
- 1 tsp Italian seasoning
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Skillet
- 1 tbsp olive oil
- 3 medium zucchini (sliced into half-moons)
- 1 1/2 cups marinara sauce (look for a lower sugar sauce)
- 1/2 cup shredded mozzarella cheese
- 2 tbsp fresh basil (chopped, optional)
- 1 pinch red pepper flakes (optional)
Instructions
- Mix the meatballs: In a large bowl, combine the ground turkey, egg, parmesan, almond flour, garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined.
- Shape and brown: Shape the mixture into small meatballs. Heat olive oil in a large skillet over medium-high heat, then brown the meatballs for 2 to 3 minutes per side.
- Add the zucchini: Add the sliced zucchini around the meatballs and cook for 3 to 4 minutes, stirring gently, until the zucchini starts to soften.
- Simmer with sauce: Pour the marinara sauce into the skillet, reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the meatballs are cooked through.
- Finish with cheese: Sprinkle mozzarella over the skillet, cover for 1 to 2 minutes until melted, then finish with basil and red pepper flakes if using.
