Sweet Potato Zucchini Skillet

Gluten Free Sweet Potato Zucchini Skillet


  • 2 medium zucchini
  • 1/2 cup diced red onion
  • 1 lb. ground turkey
  • 2 medium sweet potatoes
  • 8 oz. can tomato sauce
  • 1 Tbsp. dried rosemary
  • 1 tsp. salt
  • 1 tsp. thyme
  • fresh cilantro or parsley for topping


  1. Dice zucchini & saute in large skillet with olive oil until slightly golden (5-7 minutes on medium heat). Remove zucchini from skillet and set aside in large bowl.
  2. Add red onion to the skillet and saute until cooked to your liking. Remove red onion from skillet and add to zucchini bowl.
  3. Add ground turkey to the skillet and heat until cooked through. Remove ground turkey from skillet and add to zucchini/red onion bowl.
  4. Dice the sweet potatoes and saute in skillet on medium-low heat until cooked through and tender. (Will cook faster if skillet is covered.)
  5. Once sweet potatoes are cooked, add zucchini, red onion, and ground turkey back to the skillet. Mix in the tomato sauce, dried rosemary, salt, and thyme. Heat through.
  6. Top with cilantro or parsley and enjoy!

This recipe is inspired by the Sweet Potato Zucchini Casserole from Primavera Kitchen. I gave the original recipe a go last week, but it didn’t turn out quite as I had hoped. The sweet potatoes took FOREVER to cook. (Maybe I didn’t slice them thin enough?) After 40+ minutes I took the casserole out of the oven and heated small batches of the sweet potatoes up in the microwave to get them to cook faster.

(I’ll admit – I might just have a whack oven. It came with our rental apartment and I really have no idea how old it is or how accurate the temperature is. So if you’ve got a nicer oven than I do, the recommended cook time of 20-25 minutes on the original recipe might work for you.)

The oven aside, after all that waiting and extra work, I decided it would just be easier to make it on the stove. I’m all about convenience, and I love me a good one-pot meal.

I changed up the spices a bit, omitted the cheese, mixed it all together on the stove…and voila! An easy skillet meal with many of my go-to pantry staples.

Pro tip: it tastes SO GOOD with a fried egg on top. But I’m biased – I could eat a fried egg on top of just about anything.


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