Turkish-Spiced Ground Turkey with Roasted Zucchini and Tomatoes
Ingredients
- 1¼ poundsground turkey
- 2 mediumzucchini
- 1½ cupscherry tomatoes
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 tablespoonsolive oil
- 1 teaspooncumin
- ½ teaspooncoriander
- ½ teaspoonpaprika
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 wholelemon
- ¼ cupfresh mint
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 2 medium zucchini into 1-inch chunks.
- 04
Chop about 1/4 cup fresh mint.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2 minutes until softened.
- 02
Add minced garlic and cook for 30 seconds until fragrant.
- 03
Add ground turkey, breaking it into small pieces with a wooden spoon. Cook for 4–5 minutes, stirring occasionally, until mostly browned with no pink remaining.
- 04
Drain any excess fat from the pan if needed. Stir in cumin, coriander, paprika, salt, and black pepper. Cook for 1 minute.
- 05
Add zucchini chunks and cherry tomatoes to the pan. Stir well to combine.
- 06
Cook for 6–8 minutes, stirring occasionally, until zucchini is tender and tomatoes have softened and released their juices.
- 07
Finish with a squeeze of fresh lemon juice. Top with chopped fresh mint and serve immediately.
Spice Tips
For deeper warmth, add 1/4 teaspoon cinnamon or a pinch of cayenne. A dollop of Greek yogurt on the side cools and balances the spices. Fresh cilantro works if mint isn't available.
This dish pairs beautifully with brown rice, quinoa, or crispy pita for scooping. Leftovers keep in the refrigerator for 3 days and can be reheated gently over low heat.