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Mediterranean Lemon-Herb Turkey & Farro Skillet with Roasted Zucchini

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 portions
Calories 550
A flavorful and healthy one-pan dish combining lean turkey, hearty farro, and roasted zucchini with fresh lemon and herbs.

Ingredients

Protein

  • 340 g lean ground turkey (93% lean)

Grains

  • 150 g pearled farro (dry)

Broth & Liquids

  • 540 ml low-sodium chicken or vegetable broth

Vegetables

  • 400 g zucchini (halved lengthwise and sliced 1/2-inch)
  • 150 g cherry tomatoes (halved)
  • 90 g baby spinach
  • 1 small red onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 30 ml extra-virgin olive oil
  • 1 whole lemon (zest + 1 tbsp juice)
  • 15 g fresh parsley (chopped)
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.75 tsp salt (adjust to taste)
  • 0.5 tsp black pepper
  • 0.25 tsp crushed red pepper flakes (optional)

Instructions 

  • Preheat oven to 425°F (220°C). Toss zucchini with 1 tbsp olive oil, 1/4 tsp salt and pepper; roast 12–15 minutes.
  • Heat a large oven-safe skillet with 1 tbsp olive oil. Sauté red onion 3–4 minutes, add garlic and cook 30 seconds.
  • Add ground turkey, cook 6–8 minutes until browned. Season with paprika, oregano, 1/2 tsp salt and pepper.
  • Stir in farro and broth, simmer, cover, and cook 18–20 minutes until tender. Mix in tomatoes, spinach, lemon, parsley, and red pepper flakes; cook 1–2 minutes.
  • Fold in roasted zucchini, taste and adjust seasoning. Serve hot, garnished with parsley and a drizzle of olive oil if desired.

Notes

For extra flavor, add a squeeze of fresh lemon before serving.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Farro, Turkey, Zucchini