Ground Turkey and Zucchini Stir Fry

When the clock's ticking and dinner needs to happen now, this ground turkey and zucchini stir fry is my go-to. It's healthier than takeout, great for meal prep, and is totally family-approved.

The homemade stir fry sauce is garlicky, gingery, a little spicy (but not too much!), and comes together in minutes with pantry staples. I usually double the sauce because my kids love to drizzle it over rice. Serve it over rice, cauliflower rice, or even wrapped in lettuce leaves for a low-carb option.

Want more stir-fry favorites? Try these Asian-inspired recipes next: Pineapple Chicken Stir Fry, Easy Salmon Stir Fry, Chicken and Asparagus Stir Fry.

Before You Get Started

Here are a few quick tips to set you up for stir fry success:

• Double the sauce if you like things extra saucy (or plan to serve it over rice or noodles).
• Slice zucchini into half-moons for fast, even cooking and a nice bite.
• Use pre-minced or frozen garlic and ginger to save time. No shame in shortcuts!

93% vs. 99% lean ground turkey?

93% lean ground turkey strikes the perfect balance because it's lean enough to keep the dish light, but has just enough fat to stay juicy and flavorful. Unlike extra-lean turkey (which can dry out), this blend browns well and soaks up the stir-fry sauce beautifully without turning greasy.

How to Make a Ground Turkey Stir Fry

Making this stir fry is the easiest thing you'll do all week! Here's how to do it:

1. Mix the Sauce

Start by whisking together your stir-fry sauce in a small bowl.

2. Cook the Vegetables

In a large skillet, sauté your vegetables (like zucchini, bell peppers, broccoli, or snap peas) until just tender.

Tip: Since zucchini is over 90% water, it tends to get mushy quickly. To prevent this, make sure to cook the zucchini until it is slightly tender but doesn't look quite done. It will continue to cook as it rests!

3. Cook the Protein

Next, cook your ground turkey until it's fully cooked and nicely browned. Break it up or flip it as needed to get good texture and flavor.

4. Bring It All Together

Add the veggies back into the skillet with the protein, pour in your sauce, and stir everything together. Let it simmer for a few minutes until the sauce thickens and everything is coated and hot.

Variations and Swaps

Want to swap something out to make this meal your own? Here are some easy customizations:

• Swap out the veggies: This recipe loves variety. Bell peppers, mushrooms, shredded carrots, snap peas, broccoli, spinach, bok choy, or cabbage all stir-fry beautifully. Add sturdier veggies earlier and delicate ones (like spinach) at the very end.
• Tame the heat: If you're cooking for kids or prefer a milder dish, use sweet chili sauce instead of sambal oelek or sriracha. You'll still get that delicious flavor without the spice.
• Gluten-free? Use tamari or coconut aminos in place of soy sauce. Also, double-check the labels on chili pastes and condiments to ensure they're gluten-free.
• Boost the umami: Stir in a splash of oyster sauce or fish sauce for extra depth. Or add a spoonful of peanut butter to the sauce for a creamy, nutty twist (especially good if serving with rice noodles!).
• Add crunch: Top your stir fry with toasted sesame seeds, crushed peanuts, or chopped cashews right before serving for texture and a nutty finish.
• Try a different protein: Chicken, beef, or even shrimp would work well here.

Serving Ideas

You can enjoy this stir fry on its own for a low-carb meal or pair it with these tasty Asian-inspired side dishes!

• Rice: Over steamed sushi rice or brown rice.
• Noodles: Tossed with peanut noodles or Asian zucchini noodles.
• Low-carb: In crisp lettuce cups as a low-carb wrap.
• Veggies: With a side of edamame or quick pickled cucumbers.
• Crunch: Topped with sesame seeds or chopped peanuts for crunch.

Storage and Reheating

Here's how to keep this stir-fry fresh in the fridge and reheat leftovers:

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Gently warm in a skillet over medium heat or microwave in short bursts, stirring halfway.
• Leftovers: Spoon into a wrap with shredded cabbage, serve over greens for a warm salad, or toss into scrambled eggs for a protein-packed breakfast.