10 Easy Ground Turkey and Yellow Squash Recipes

If you’re looking for some ground turkey and yellow squash recipes, you’ve come to the right place!

I’ve gathered some of my favorite recipes that feature these two ingredients.

From soups and stews to casseroles and pasta dishes, there’s something here for everyone.

And since ground turkey is a leaner protein, you can feel good about serving these dishes to your family and friends.

So go ahead and give one of these recipes a try tonight!

10 Best Ground Turkey and Yellow Squash Recipes

You have so many options when it comes to what to make with ground turkey and yellow squash.

These two ingredients are versatile and can be used in a variety of dishes.

Here are 10 recipes that feature ground turkey and yellow squash:

Elimination Meatballs with Zucchini

Simple, pure ingredients, these meatballs are light, flavorful and perfect for those on an elimination diet.

Packed with summer squash, zucchini, sweet potato and ground turkey, they’re a delicious way to get in your veggies!

Ingredients:

• 1 pound ground turkey
• 1 cup shredded summer squash
• 1 cup shredded zucchini
• 1/2 cup grated sweet potato
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with butter.
2. In a large bowl, combine ground turkey, summer squash, zucchini, sweet potato, salt, and pepper.
3. Mix well.
4. Shape mixture into 24 small balls.
5. Arrange balls on the prepared baking sheet.
6. Bake in the preheated oven for 20 minutes, or until cooked through.

3 Tips:

• If you’re short on time, you can also cook these meatballs in a skillet on the stovetop over medium heat until browned all over and cooked through.
• These meatballs freeze well, so feel free to make a double batch and save some for later! Just thaw them overnight in the fridge before reheating.
• Serve with your favorite sauce or dipping sauce. My personal favorites are tzatziki sauce, honey mustard sauce, or Rao’s homemade marinara sauce.

Parmesan Squash Turkey Burgers

Enjoy every last drop of Summer with these juicy Parmesan Squash Turkey Burgers!

Packed with flavors of zucchini, summer squash, and sharp Parmesan cheese, these burgers will make your taste buds do a happy dance.

You’ll need:

• 1 1/2 pounds ground turkey
• 1 cup grated summer squash
• 1 cup grated zucchini
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

1. Preheat grill to medium high heat, about 375-400 degrees F.
2. In a large bowl mix together all ingredients until combined.
3. Form mixture into 6 patties.
4. Grill for 8-10 minutes per side, flipping once, or until burgers are cooked through.
5. Serve on a toasted bun with your favorite toppings like lettuce, tomato, and pickles!

3 Tips:

• For extra flavor, try mixing in some chopped fresh herbs like basil or thyme.
• Substitute bread crumbs for the Parmesan cheese if you’re looking to cut down on fat and calories.
• If you’re not a fan of ground turkey, you can use ground chicken or beef instead!

Italian Turkey Minestrone Soup

Sometimes only a classic Italian soup will do (especially on a chilly winter day).

This Italian turkey minestrone soup is the perfect dish to cozy up with.

Ingredients:

• 1 pound ground turkey
• 2 cups summer squash, diced
• 4 cups beef broth
• 2 cups zucchini, diced
• 1 can pinto beans, drained and rinsed
• 1 carrot, peeled and diced
• 1 can kidney beans, drained and rinsed
• 1 bell pepper, diced
• 1 onion, diced
• 1 tablespoon Italian seasoning

Instructions:

1. In a large pot over medium heat, cook the ground turkey until browned.
2. Add the squash, zucchini, beef broth, pinto beans, carrot, kidney beans, bell pepper, onion, and Italian seasoning.
3. Bring to a boil. Reduce heat to low and simmer for 30 minutes.
4. Ladle into bowls and enjoy!

3 Tips:

• If you want a little extra protein in your soup, feel free to add some cooked pasta or rice.
• Top with shredded Parmesan cheese and freshly chopped parsley for a garnish that’ll take this soup to the next level.
• This soup freezes well too – just be sure to leave out the pasta or rice if you’re planning on reheating it later.

Stuffed Summer Squash

When you use beautiful summer squash as the base for this dish, it really shines.

This is a light and healthy dinner that’s perfect for summertime.

It’s also pretty enough to serve to guests!

Ingredients You’ll Need:

• 1 1/2 pounds ground turkey
• 4-6 summer squash, halved lengthwise and seeded
• 1/2 cup chicken broth
• 1/2 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 medium zucchini, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 cup chopped onion
• 1 (14.5 ounce) can diced tomatoes, undrained

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, cook the turkey until browned.
3. Drain any excess fat and set aside.
4. Arrange the squash halves cut side up in a baking dish.
5. Pour the chicken broth over the squash.
6. In a medium bowl, mix together the cooked turkey, bread crumbs, Parmesan cheese, zucchini, olive oil, thyme, and onion.
7. Stuff each squash half with the mixture.
8. Pour the diced tomatoes over the top.
9. Bake uncovered for 30 minutes in the preheated oven, or until the squash is tender and stuffing is golden brown.

Weight Watchers Chili

Great and delicious – this chili will not disappoint!

Ingredients You’ll Need:

• 1 pound ground turkey
• 2 cups chopped summer squash
• 1 cup beef broth
• 1 cup chopped celery
• 1 cup chopped zucchini
• 1 jalapeno, seeded and finely chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 red bell pepper, seeded and chopped
• 2 tablespoons chili powder
• 1 teaspoon onion powder

Instructions:

1. In a large pot over medium heat, cook the ground turkey until browned.
2. Add the summer squash, beef broth, celery, zucchini, jalapeno, black beans, bell pepper, chili powder, and onion powder.
3. Bring to a simmer and cook for 10 minutes.
4. Add the canned tomato and cook for 5 minutes more.
5. Serve with shredded cheese and sour cream (optional).

3 Tips:

• If you want a little extra protein in your chili, add kidney beans or pinto beans.
• If you want a little less heat, remove the seeds from the jalapeno before adding it to the pot.
• For a vegetarian option, substitute vegan ground “beef” crumbles for the ground turkey.

Summer Squash Lasagna

Summertime can sometimes bring an overabundance of summer squash.

What do you do with all of it?

Make Summer Squash Lasagna, of course!

This dish is not only a great way to use up extra squash, but it is also lightened up by using ground turkey in place of ground beef, and seminola lasagna noodles in place of traditional lasagna noodles.

Ingredients:

• 1 pound ground turkey
• 3-4 cups summer squash, thinly sliced
• 1/2 cup grated parmesan cheese
• 1 cup ricotta cheese
• 1 package seminola lasagna noodles
• 1 1/2 cups mozzarella cheese, shredded
• 2 tablespoons extra virgin olive oil
• 1 onion, diced
• 1 canned tomato, diced
• Seasoned salt and italian seasoning, to taste

Instructions:

1. Preheat oven to 375 degrees F.
2. In a large saute pan, heat olive oil over medium high heat.
3. Add onions and saute until translucent.
4. Add ground turkey and brown until cooked through.
5. Drain any excess fat and remove from heat.
6. In a large pot of boiling water, cook lasagna noodles until al dente according to package instructions.
7. Drain and rinse with cold water.
8. To assemble the lasagna, spread 1/2 cup of the tomato sauce on the bottom of a 9×13 inch baking dish.
9. Layer 5-6 noodles on top of the sauce (you may need to break them to fit), and then top with half of the turkey mixture and half of the summer squash slices.
10. Sprinkle with salt and pepper.
11. Repeat layering process one more time, ending with noodles on top.
12. Spread remaining tomato sauce over top and sprinkle with mozzarella cheese and parmesan cheese.
13. Bake for approximately 30 minutes, or until lasagna is bubbling and cheese is melted and golden brown.
14. Let rest for 5-10 minutes before serving.

Tips:

• If you have fresh basil, feel free to add a layer in between the noodles!
• You could also use zucchini in place of, or in addition to, the summer squash.
• To make things even easier, you could use a jar of your favorite tomato sauce in place of the canned tomato.

Paleo and Whole30 Ground Turkey Hash

Fast and easy (just thirty minutes!) this dish is perfect for a busy weeknight.

But it’s also flavorful and satisfying enough to share with company.

And since it’s Paleo and Whole30 compliant, everyone can enjoy it!

You’ll need:

• 1 pound ground turkey
• 1 yellow squash, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 teaspoon red pepper flakes

Instructions:

1. In a large skillet over medium heat, cook the ground turkey until browned.
2. Add the squash, zucchini, bell pepper, and red pepper flakes.
3. Stir to combine.
4. Cook for 5 to 7 minutes, or until the vegetables are tender.
5. Serve hot and enjoy!

Tips:

• If you’re not on a Paleo or Whole30 diet, feel free to add in other ingredients like potatoes or sweet potatoes.
• Top with a fried egg for an extra protein boost.
• Serve with hot sauce for an extra kick of flavor!

Summer Shepherd’s Pie

I’m sure you’ve had shepherd’s pie before, but have you ever had a summer shepherd’s pie?

This dish is perfect for those hot summer days when you don’t want to spend hours in the kitchen.

It’s a lightened-up version of the traditional shepherd’s pie, and it’s packed with loads of fresh veggies.

Trust me, your family will love this one!

Ingredients:

• 1 pound ground turkey
• 1 cup summer squash, diced
• 1 cup cheddar cheese, shredded
• 1/2 cup celery, diced
• 1/2 cup tomato sauce
• 1/2 cup zucchini, diced
• 1 teaspoon oregano
• 1/2 cup green beans, diced
• 1/2 onion, diced
• 1 sweet potato, peeled and chopped into small pieces
• 2 cloves garlic, minced
• Seasoned salt to taste

Instructions:

1. Preheat oven to 350 degrees.
2. Spray a 9×13 inch baking dish with cooking spray. Set aside.
3. In a large skillet over medium heat, cook ground turkey until browned. Drain any excess grease.
4. Add squash, celery, tomato sauce, zucchini, oregano, green beans, onion, sweet potato, garlic and seasoned salt to the turkey in the skillet.
5. Stir until all ingredients are combined and heated through.
6. Pour mixture into the prepared baking dish and sprinkle with cheddar cheese on top.
7. Bake for 25 minutes or until cheese is melted and bubbly on top.
8. Let cool for 5 minutes before serving hot. Enjoy!

Sweet Potato & Turkey Chili

Almost every week, I keep chili in my fridge because it’s delicious, satisfying, and easy to make.

This particular recipe is my go-to because it has all of the classic chili flavors with a few fun twists.

The ground turkey and sweet potatoes make it hearty and filling, while the summer squash and bell peppers add some unexpected sweetness and crunch.

Trust me, this chili will become a weeknight staple in your house!

Ingredients You’ll Need:

• 1 pound ground turkey
• 1 small summer squash, diced
• 1 teaspoon cumin
• 1/2 cup tomato sauce
• 1 teaspoon garlic powder
• 1 can kidney beans, drained and rinsed
• 1 jalapeno, diced
• 1 teaspoon onion powder
• 1 red bell pepper, diced
• 1 tablespoon chili powder
• 1/2 yellow onion, diced
• 1 can diced tomatoes
• 2 large sweet potatoes, peeled and diced into 1″ cubes
• 1/4 teaspoon cayenne pepper

Instructions:

1. In a large pot or Dutch oven over medium heat, cook the ground turkey until browned.
2. Add the squash, cumin, tomato sauce, garlic powder, kidney beans, jalapeno, onion powder, bell pepper, chili powder, onion, and canned tomatoes.
3. Stir until everything is evenly mixed and coated with the spices.
4. Add the sweet potatoes and cayenne pepper.
5. Stir again and bring to a simmer.
6. Cover the pot with a lid and let simmer for 30 minutes or until the sweet potatoes are soft.

Tips:

• I like to top my chili with shredded cheese and sour cream, but you could also garnish with green onions or chopped cilantro.
• This chili freezes really well! I always make a big batch so I can have leftovers for busy nights. Just let it thaw in the fridge overnight before reheating on the stovetop or in the microwave.
• If you want a little more heat, you could add another jalapeno or use hot diced tomatoes instead of regular diced tomatoes.

Turkey Chipotle Chili Recipe

Chili lover or not, this dish will surely impress.

It’s a simple, hearty recipe that’s perfect for those cold winter nights.

And, it’s packed with protein and veggies, so you’ll be getting a nutritious meal.

Ingredients You’ll Need:

• 1 pound ground turkey
• 1 summer squash, diced
• 1 cup chicken stock
• 1/2 cup sour cream
• 1/2 cup cheddar cheese, shredded
• 1 red onion, diced
• 1 zucchini, diced
• 1 carrot, diced
• 1 can kidney beans, drained and rinsed
• 1 bell pepper, diced
• 2 tablespoons chili powder
• 1 cup sweet corn
• 1 can diced tomatoes
• 2 chipotle peppers in adobo sauce, chopped
• 2 tablespoons adobo sauce
• 3 scallions, thinly sliced

Instructions:

1. In a large pot or Dutch oven over medium heat, cook the ground turkey until browned.
2. Add the squash, chicken stock, sour cream, cheddar cheese, red onion, zucchini, carrot, kidney beans, bell pepper, chili powder, sweet corn, canned tomatoes with their juices, and chopped chipotle peppers with adobo sauce.
3. Bring the chili to a simmer and cook until the vegetables are tender and the flavors have melded together, about 30 minutes.
4. Taste and adjust seasoning as necessary.
5. Serve in bowls garnished with scallions and sour cream.

Tips:

• If you like your chili on the spicier side, add an additional chipotle pepper or two.
• Serve this chili over rice or quinoa for a heartier meal.
• Turkey chili freezes well too – make a big batch and enjoy it all winter long!

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