Italian Ground Turkey Patties with Vegetables Provencal features seasoned ground turkey with sauteed onions, tomatoes, zucchini, and potatoes. It’s a filling and flavorful dish that’s healthy for you, too!
When my mom would make this recipe growing up, my brother and I would always fight over who got the most white potatoes on their plate.
I don’t know if it’s because we only got to eat them in this dish or because they were so cute and small, but you were truly the favorite if you got more white potatoes than the other person.
Besides having tasty white potatoes, Italian Ground Turkey Patties with Vegetables Provencal was a family favorite because of the delicious juicy turkey patties and sauteed vegetables.
Fun fact: This is only one of a few dishes that I include AND eat the onions in.
Mix 1 pound of ground turkey, 1 egg, 3 tablespoons of Italian bread crumbs, 1 teaspoon salt, and 1/4 teaspoon thyme in a bowl. Shape into 6-8 patties.
Heat 1 tablespoon of olive oil in a heavy skillet over medium heat.
Add turkey patties to skillet and cook about 3 minutes per side, until browned and juices run clear.
Remove from skillet to a plate and set aside.
Add 1 sliced onion, and more olive oil if needed, to pan drippings and cook 3 minutes, stirring occasionally, until golden.
Add 28 ounce of diced tomatoes, 2 sliced zucchini, 1 teaspoon minced garlic, salt, and 1/4 teaspoon thyme to the skillet. Stir to combine.
Cover and cook about 10 minutes, just until zucchini is tender.
Stir in 16 ounce canned sliced potatoes and add turkey patties on top of the vegetables. Reduce heat to low. Cover the skillet and warm until the patties are heated, about 3-5 minutes.
Sprinkle the dish with parsley to finish.
Recipe Tips and Substitutions
This recipe is specifically for ground turkey, but you could probably substitute ground beef if you don’t like the taste of turkey.
The original recipe calls for whole white potatoes that my mom would slice in half. One day, I discovered sliced whole potatoes and it saved me so much time! So always opt for the can of sliced white potatoes if your grocery store has it.
The original recipe also calls for only one can of tomatoes, but I find that it never produces quite enough sauce, so I double it and always add two cans. I’ll also use the diced tomatoes with Italian seasoning added for even more flavor.
This recipe is great because you can add in more of any of the vegetables and it won’t mess with the flavor.
Try these substitutes if you’re out of the ingredient, or just want a different option:
More Like This
Want more healthy dinner recipes? Try these!
- Lasagna Zucchini Boats
- One Pan Balsamic Chicken and Veggies
- Grilled Sausage Kabobs with a Honey Mustard Glaze
- Zucchini, Black Bean, and Rice Skillet
- Healthy Greek Yogurt Alfredo
If you’re wondering what Vegetables Provencal means, you’re not the only one.
I had to look it up myself!
According to The Mirriam-Webster Dictionary, Provencal means the food is prepared in the style of Provence, usually with garlic and olive oil.
This recipe definitely has olive oil and garlic, so it’s a true Provencal dish!
It’s important to season ground turkey. This lean meat does not have a lot of flavor on its own.
PRO TIP: If you ever want to check the seasoning of raw, ground meat, pop a tiny spoonful in the microwave for 30 seconds or so. Taste, and adjust your seasonings accordingly!
I’m super paranoid about making sure raw meat is cooked all the way, especially poultry. I don’t like to see any pink in my meat, BUT a little pink doesn’t actually mean your turkey isn’t cooked all the way.
If your ground Turkey has reached an internal temperature of at least 165 degrees, it’s safe to eat, despite any remaining pink.
According to the USDA, it’s common for turkey and other ground meats to remain pink even once completely cooked.
If you’re trying out a recipe for the first time or using a new oven or cooking method, use a meat thermometer. This is the only method to accurately judge the doneness of your meat!
Turkey patties provide a great source of protein while being very low in fat and calories. Compared to other cuts of meat, turkey is an incredibly healthy choice.
Ground turkey is also a great source of iron, B Vitamins, zinc and more!
I always substitute ground turkey for recipes that call for beef and my family loves it just the same!
I hope your family loves this recipe with ground turkey patties! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
Italian Ground Turkey Patties With Vegetables Provencal
- 1 pound ground turkey
- 1 large egg
- 3 Tablespoons Italian seasoned bread crumbs
- 1 teaspoon salt
- ¼ teaspoon dried ground thyme
- 1 Tablespoon olive oil
- 1 medium onion, cut into rounds and rings separated
- 28 ounces canned diced tomatoes
- 2 small zucchini, cut in 1/2-inch rounds
- 1 teaspoon minced garlic
- Salt, to taste
- ¼ teaspoon dried ground thyme
- 16 ounces canned sliced white potatoes, well-drained
- 1 Tablespoon dried parsley
- Mix turkey, egg, bread crumbs, 1 teaspoon salt, and 1/4 teaspoon thyme in a bowl. Shape into 6-8 patties.
- Heat oil in a heavy skillet over medium heat.
- Add turkey patties to skillet and cook about 3 minutes per side, until browned and juices run clear. Remove from skillet to a plate and set aside.
- Add onion to pan drippings, along with more olive oil if needed, and cook 3 minutes, stirring occasionally, until golden.
- Add tomatoes, zucchini, garlic, salt, and thyme to the skillet. Stir to combine.
- Cover and cook about 10 minutes, just until zucchini is tender.
- Stir in sliced potatoes and add turkey patties on top of the vegetables. Reduce heat to low. Cover the skillet and warm until the patties are heated, about 3-5 minutes.
- Sprinkle the dish with parsley to finish.