One-Pan Turkey & Rice Skillet
with Zucchini, Marinated Tomato & Lemon Garlic Sauce
- Milk
- Eggs
You’ve heard of farm to table? This is “pan to table!” There’s nothing easier or more satisfying on a weeknight than digging into a bountiful skillet. This one features tender zucchini, savory turkey, and caramelized onion, infused with aromatic spices, and topped with a creamy lemon-garlic sauce and juicy marinated tomatoes. Best of all, it’s ready in just 30 minutes!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Turkey
1 unit
Onion
1 unit
Zucchini
2 unit
Chicken Stock Concentrate
1 unit
Lemon
2 clove
Garlic
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
¾ cup
Jasmine Rice
1 tablespoon
Tunisian Spice Blend
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat (you’ll use it in Step 5). • Zest and quarter lemon. Peel and mince or grate garlic. Dice tomato. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and finely dice onion.
• In a small bowl, combine lemon zest, mayonnaise, sour cream, half the garlic, a squeeze of lemon juice (juice from half a lemon for 4 servings), and a pinch of salt. • In a separate small bowl, combine tomato, a drizzle of olive oil, and a pinch of salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring occasionally, until lightly browned, 3-5 minutes. • Remove pan from heat; transfer zucchini to a plate. Wipe out pan and let cool for 1 minute.
• Heat a large drizzle of oil in same pan over medium-high heat. Add turkey* and cook, breaking up meat into pieces, until lightly browned, 1-3 minutes. • Add onion, Tunisian Spice Blend, and a pinch of salt and pepper. Cook, stirring, until onion is browned and turkey is cooked through, 3-4 minutes more.
• Stir remaining garlic into pan with turkey; cook, stirring, until fragrant, 30-60 seconds. • Stir in rice, zucchini, stock concentrates, and 1⁄3 cup water (½ cup for 4 servings). Cook, stirring, until thoroughly combined and water is absorbed, 1-3 minutes. • Cook, undisturbed, until crust forms on bottom of pan, 1-2 minutes more. Taste and season with salt and pepper. Turn off heat.
• Top skillet with marinated tomato; drizzle with sauce. Serve directly from pan with remaining lemon wedges on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, praising its balance and composition. Some found the spice blend unusual; consider adjusting to taste.
- Ease of prep: Very easy to make and family-friendly, though a few had trouble achieving the expected result without a cast iron skillet.
- Suggestions: Use less onion and rice; increase zucchini and tomato for better proportions. Try pork as an alternative to turkey.
- Leftovers: Add extra pepper for more kick. Use half the lemon zest in the sauce, saving the rest as a garnish.
