If you’re looking for a tasty, healthy and extremely easy lunch or dinner for the week, look no further than this ground turkey and zucchini meal prep! This dish is so easy to make, I honestly almost wouldn’t even call it a recipe! Did I mention it’s ready in under 30 minutes?
This recipe is perfect to get you started on the right foot for the New Year!
If you love this recipe, you will love my pepper steak stir fry, egg roll in a bowl, and philly cheesteak bowl.
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Ingredients
- Medium Zucchini
- Ground Turkey
- Avocado Oil
- Siete Taco Seasoning
Serve with:
- White or Brown Rice.
- Avocado
See recipe card for quantities.
Instructions
- Throughly wash your zucchini and then slice them in half lengthwise. Next cut ¼ inch slices horizontally to make ½ moon zucchini slices.
- In a large pan on medium heat, add in some avocado oil. When the oil is hot, add in your sliced zucchini and then half a packet of your favorite taco seasoning. Saute for around 6-7 minutes or until the zucchini slices become fork tender. Remove them from the heat onto a separate plate and set aside.
- Using the same pan, add in your ground turkey (add a drop more oil if needed). Use a meat masher or wooden utensil to break apart the ground turkey and then add in the other half of your taco seasoning. Cook for 8-10 minutes, continuing to break apart the turkey as it cooks until it reaches an internal temperature of 165 F and is no longer pink. Add your zucchini back in and mix until the turkey and vegetables are well combined. Remove from heat.
- Prepare rice according to the instructions on the packaging. I used frozen rice from Trader Joe’s but you’re welcome to make your own from scratch!
- Assemble your meal prep containers. Store rice in a separate compartment then add in your zucchini and ground turkey mixture on the other side of the container. Allow the food to come to room temperature within 1-2 hours and then store in the fridge until ready to serve. Optional: When you’re ready to serve, re-heat your meal and add in ¼ of an avocado. Serve and enjoy!
Hint: I like using these 2 compartment glass containers to make meal prepping easy!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Substitutions
- Ground Turkey – instead of ground turkey feel free to use ground chicken, beef or bison.
- Zucchini– instead of zucchini feel free to use squash, red peppers, broccoli or whatever other vegetables you like! You can even use a variety!
- Vegetarian – Use crumbled tempeh instead of ground turkey to make this dish vegetarian.
This recipe is dairy-free and gluten-free as is.
If you use a different brand taco seasoning, make sure to check the label to make sure that there are no added fillers that would make the product contain gluten or dairy.
Variations
- Spicy – add chili pepper flakes or hot sauce on top to make this dish spicy!
This recipe is toddler and kid friendly on its own!
Equipment
All you need to make this ground turkey and zucchini meal prep is a large pan.
I love my large caraway pan for this dish!
To store this recipe, you will need some sort of air-tight containers. I prefer using glass and I love these 2 compartment glass containers!
Storage
Allow the food to come to room temperature within 1-2 hours and then store in the fridge in an air-tight container in the fridge for up to 4 days.
Meal prep
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Lunch
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Jump to: Recipe
Ground Turkey and Zucchini Meal Prep
Equipment
- 1 Large Pan
Ingredients
- 4 Medium Zucchini sliced in half moons
- 1 Pound Ground Turkey
- 1 Tablespoon Avocado Oil
- 1 Packet Siete Taco Seasoning
Serve with:
- 3 Cups Cooked White or Brown Rice ¾ cup of cooked rice per serving
- 1 Avocado ¼ avocado per serving
Instructions
- Throughly wash your zucchini and then slice them in half lengthwise. Next cut ¼ inch slices horizontally to make ½ moon zucchini slices.
- In a large pan on medium heat, add in some avocado oil. When the oil is hot, add in your sliced zucchini and then half a packet of your favorite taco seasoning. Saute for around 6-7 minutes or until the zucchini slices become fork tender. Remove them from the heat onto a separate plate and set aside.
- Using the same pan, add in your ground turkey (add a drop more oil if needed). Use a meat masher or wooden utensil to break apart the ground turkey and then add in the other half of your taco seasoning. Cook for 8-10 minutes, continuing to break apart the turkey as it cooks until it reaches an internal temperature of 165 F and is no longer pink. Add your zucchini back in and mix until the turkey and vegetables are well combined. Remove from heat.
- Prepare rice according to the instructions on the packaging. I used frozen rice from Trader Joe’s but you’re welcome to make your own from scratch!
- Assemble your meal prep containers. Store rice in a separate compartment then add in your zucchini and ground turkey mixture on the other side of the container. Allow the food to come to room temperature within 1-2 hours and then store in the fridge until ready to serve. Optional: When you’re ready to serve, re-heat your meal and add in ¼ of an avocado. Serve and enjoy!
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 F
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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