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.
Reviews from our home cooks
The proportions were off on this recipe. The instructions said to use all the onion which would have been close to 3 cups of onion. There was too much rice, to vegetable ratio. Could have used more Tomato and Zucchini. The sauce was great, as was the overall flavor with the few adjustments I made. I would say use half the lemon zest in the sauce and add the remainder as a garnish when serving.
Very good meal and very easy to make. Family friendly!
Really good, just added a bit more pepper for spice!
