This savory skillet is packed with bold, aromatic flavor — fresh ginger, garlic, and a generous bundle of scallions do all the heavy lifting without a single crack of black pepper in sight. For anyone navigating a black pepper sensitivity or intolerance, finding a satisfying weeknight protein dish that doesn't feel like a compromise can be genuinely tough, and this one delivers. The sauce comes together from coconut aminos, apple cider vinegar, turmeric, and a touch of arrowroot starch, creating a glossy, umami-rich coating that clings beautifully to the turkey and zucchini. Ground ginger pulls double duty here — both fresh and dried — giving the dish a warm, slightly spicy depth that more than fills the void. Zucchini adds a light, tender bite that balances the richness of the coconut oil and the savory sauce without weighing anything down. Everything comes together in one skillet in well under half an hour, making it an easy go-to for busy evenings. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole thing up and make it feel genuinely restaurant-worthy.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, turmeric, ground ginger, and arrowroot starch with 2 tbsp water until smooth. Set aside.
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan easily.
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