Creamy Pesto Turkey Zucchini Skillet

by Rasmus Hoegh-20 July 2026Easy

Servings2

A high-protein, low-carb turkey and zucchini skillet in a creamy pesto sauce, cooked entirely in one pan with no seed oils. Perfect for a satisfying, low-sugar lunch.

Method

0
Finely chop the onion and garlic. Slice the zucchini into half-moons about 0.5 cm thick. Halve the cherry tomatoes. Roughly chop the basil leaves.
1
Heat the olive oil in a large skillet over medium heat.
2
Add the chopped onion and cook for 2 to 3 minutes until softened, stirring often.
3
Add the garlic and cook for 30 seconds until fragrant, stirring to prevent burning.
4
Add the ground turkey, salt, black pepper, and dried Italian herbs. Cook for 5 to 7 minutes, breaking the meat into small pieces, until it is no longer pink.
5
Add the sliced zucchini to the skillet and stir to combine with the turkey. Cook for 4 to 5 minutes until the zucchini starts to soften but still has some bite.
6
Add the cherry tomatoes and baby spinach. Stir and cook for 2 to 3 minutes until the spinach is wilted and the tomatoes begin to soften.
7
Reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, chopped basil, and water. Mix well until the cheese melts and a creamy sauce forms, about 2 minutes.
8
Simmer on low heat for another 2 to 3 minutes, stirring occasionally, until the sauce slightly thickens and coats the turkey and vegetables.
9
Taste and adjust seasoning with a little more salt and pepper if needed. Remove from heat and serve hot, dividing the skillet mixture into two portions.