Easy Sheet Pan Turkey Zucchini (Printable)

Juicy turkey meatballs paired with tender zucchini baked on a sheet pan for a wholesome meal.

# What You Need:

→ Meatballs

01 - 1.1 lb ground turkey
02 - 1 large egg
03 - ½ cup gluten-free breadcrumbs
04 - ¼ cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - ½ tsp onion powder
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ Zucchini

11 - 2 medium zucchinis, sliced into ½-inch rounds
12 - 1 tbsp olive oil
13 - ½ tsp salt
14 - ¼ tsp black pepper
15 - ½ tsp dried Italian herbs (optional)

# Step-by-Step:

01 - Set oven to 425°F and prepare a large sheet pan with parchment paper or grease it lightly.
02 - Mix ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, onion powder, salt, and pepper in a large bowl until just combined.
03 - Shape mixture into sixteen 1¼-inch meatballs and arrange evenly on one side of the sheet pan.
04 - Toss zucchini slices with olive oil, salt, pepper, and Italian herbs if desired; spread on the opposite side of the sheet pan in a single layer.
05 - Bake for 20 to 25 minutes, turning meatballs and zucchini halfway through, until meatballs reach an internal temperature of 165°F and zucchini is tender and lightly browned.
06 - Plate immediately and garnish with additional parsley or a squeeze of lemon juice as preferred.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so cleanup is a breeze and you can actually relax after dinner.
  • The meatballs stay moist and flavorful thanks to the Parmesan and a gentle hand when mixing.
  • It's flexible enough to swap in whatever vegetables you have sitting in the crisper drawer.
02 -
  • Don't overmix the meatball mixture or they'll turn out dense and dry, just combine until you can't see any more streaks.
  • Make sure the zucchini slices are about the same thickness so they cook evenly and don't turn mushy.
  • Flip the meatballs gently halfway through so they brown on all sides without falling apart.
03 -
  • Use a small cookie scoop to portion the meatballs so they're all the same size and cook evenly.
  • Let the pan cool for a few minutes before serving, it makes the meatballs easier to lift without breaking.
  • If your zucchini releases a lot of water, pat the slices dry with a paper towel before tossing them in oil.
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