Turkey & Zucchini Taco Skillet

Dinner · Easy · 25 min (10 prep + 15 cook) · Makes 1 serving (~71 g protein). Use the planner's servings stepper to batch-cook.
High-proteinLow-carbGluten-free
Turkey & Zucchini Taco Skillet — high-protein dinner recipe

Turkey & Zucchini Taco Skillet delivers 71 g of protein for just 10 g net carbs — ready in about 25 minutes. Exactly the kind of meal that makes a high-protein, low-carb week easy to stick to.

71 gProtein
10 gNet carbs
28 gFat
3 gFiber
520Calories

Ingredients

  • 240 g 93% lean ground turkey
  • 120 g Zucchini
  • 60 g Bell pepper
  • 25 g Shredded cheddar
  • 1 tbsp Taco seasoning (no sugar added)
  • 1 tsp Olive oil
  • Avocado & cilantro (optional), to taste

Equipment

  • non-stick skillet

Method

  1. Brown the ground turkey in olive oil, breaking it up.
  2. Add diced zucchini and pepper plus the taco seasoning and a splash of water; cook 5-6 min.
  3. Top with cheddar, cover to melt, and garnish with avocado and cilantro.

Storage & make-ahead

Fridge: keeps 3–4 days in an airtight container — reheat gently. Most portions freeze well for up to 2 months; thaw overnight.

Tip

All the flavor of tacos without the tortillas. Zucchini bulks it up for very few carbs.

Dietary swaps

Dairy-free: Shredded cheddar → dairy-free cheese (for lactose intolerance or a dairy-free diet)

Full nutrition (estimated, per serving): 520 kcal · 71 g protein · 10 g net carbs · 28 g fat (10.5 g sat) · 3 g fiber · 5.5 g sugar · 350 mg sodium. Allergens: Milk. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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