Ground Turkey and Zucchini with Indian Spices

Why You’ll Love This Recipe

I love this recipe because it comes together in just 30 minutes, making it perfect for busy evenings. The ground turkey is lean yet still hearty, and when I combine it with zucchini and bell peppers, I get a healthy dose of vegetables in every bite. The Indian-inspired spices transform simple ingredients into something truly aromatic and flavorful. I also appreciate how versatile it is—I can enjoy it on its own, with rice, or even with flatbread for a wholesome meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 medium onion diced
1 pound ground turkey breast
1 teaspoon salt
2 cloves garlic minced
1 red bell pepper seeded and diced
1 large zucchini diced
1 tablespoon ginger minced
1 tablespoon lemon grass minced, optional
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon garam masala
1 teaspoon cinnamon
½ teaspoon cayenne optional
¼ teaspoon ground allspice
1 cup tomato sauce low sodium
½ cup diced scallions

Directions

I start by heating a deep skillet over medium-high heat and lightly spraying it with cooking spray. Then I sauté the onions until they become soft and golden, about 5 to 6 minutes. Next, I add the ground turkey and salt, cooking it until the meat is about halfway done, around 5 minutes.

At this stage, I stir in the bell pepper, garlic, zucchini, ginger, and lemon grass along with the cumin, smoked paprika, garam masala, cinnamon, cayenne, and allspice. I let everything cook together until the vegetables are tender, usually 8 to 9 minutes.

Once the vegetables have softened, I pour in the tomato sauce and bring the mixture to a boil. I reduce the heat and let it simmer gently for about 5 minutes until the flavors meld and everything is fully cooked.

Finally, I sprinkle diced scallions over the dish right before serving and taste to see if I need to adjust the seasoning.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes of prep time and 20 minutes of cooking time, for a total of 30 minutes from start to finish.

Variations

Sometimes I swap the ground turkey for ground chicken or lean ground beef for a slightly different flavor. When I want more heat, I increase the cayenne or add a chopped chili pepper. For a vegetarian version, I like to replace the turkey with chickpeas or lentils. I’ve also served this over rice, quinoa, or even tucked into lettuce wraps for a lighter option.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I simply warm it on the stovetop over medium heat until hot, adding a splash of water or broth if it seems too thick. It also reheats well in the microwave. For longer storage, I freeze portions for up to 2 months and thaw them overnight in the fridge before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, I often cook it a day in advance since the flavors deepen as it sits overnight.

What can I serve with this dish?

I like to pair it with rice, naan, or even couscous for a complete meal.

Can I use frozen vegetables instead of fresh?

Yes, I’ve used frozen zucchini and bell peppers in a pinch, and they work fine—just cook off any extra liquid.

Is this dish spicy?

It has a mild heat from the cayenne, but I can adjust the spice level easily by reducing or increasing it.

Can I make this dish vegetarian?

Yes, I replace the turkey with lentils, chickpeas, or crumbled tofu for a vegetarian-friendly version.

Can I add more vegetables?

Absolutely—I sometimes throw in spinach, peas, or mushrooms to boost the veggie content.

What type of ground turkey should I use?

I prefer ground turkey breast for a leaner option, but regular ground turkey works too if I want a bit more richness.

Does this freeze well?

Yes, I freeze portions in airtight containers and they reheat beautifully.

How do I know when the turkey is cooked through?

I cook it until there’s no pink remaining and it reaches an internal temperature of 165°F.

Can I double this recipe?

Yes, I often double it when I want extra for meal prep—it scales up easily.

Conclusion

This ground turkey and zucchini with Indian spices has become a staple in my kitchen because it’s quick, healthy, and full of vibrant flavor. I love how the warm spices make everyday ingredients feel special, and I can adapt it to suit my mood or what I have in the fridge. Whether I serve it with rice, bread, or just on its own, it always makes for a satisfying meal.