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Slow Cooker (or not) Turkey Sloppy Joes
with parmesan zucchini spears

Active: 40 Total: 280

We went for a bit of nostalgia tonight with saucy slow cooker Sloppy Joes, but you know we had to give these messy sandwiches a Cook Smarts twist. We lightened things up with ground turkey as the base and served roasted parmesan zucchini spears on the side.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.

Tags

Ingredients

Metric
Servings:
4
Turkey Sloppy Joes:
  • Onions, medium - 1, diced
  • Bell peppers, green - 1, diced
  • Garlic - 2 cloves, chopped
  • Ketchup - 3/4 cup
  • Stock, any type - 1/2 cup
  • Worcestershire sauce - 1 Tbsp
  • Vinegar, apple cider - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Brown sugar - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Turkey, ground - 1 lb
  • Hamburger buns - 4
Parmesan Zucchini Spears:
  • Zucchini - 1 lb, spears
  • Cheese, parmesan - 1/3 cup, grated
  • Oil, olive - 2 Tbsp
  • Italian seasoning - 1/2 tsp

Nutrition Facts

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Choose Cooking Method

Prep

  1. Zucchini / Cheese / Onions / Bell peppers / Garlic - Prep as directed. Store zucchini and cheese in their own containers. Combine onions, bell peppers, and garlic in another container. (Can be done up to 5 days ahead)

  2. Make sauce - Combine ketchup, stock, Worcestershire sauce, vinegar, mustard, and brown sugar. (Can be done up to 5 days ahead)

  3. Pre-cook turkey - Heat a skillet over medium-high heat with cooking oil. Add turkey and saute until cooked through, 7 to 10 minutes. Add onions, bell peppers, and garlic and saute until translucent. Season with some salt and pepper. (Can be done up to 5 days ahead)

  4. Slow cook turkey - In the bowl of a slow cooker, combine cooked turkey and sauce. Stir well. Cook on low for 4 hours. (We do not recommend cooking this on high because the tomato-based sauce may burn.)

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Make

  1. Heat oven to 400F / 204C. Lightly brush a sheet pan with some cooking oil or spray with nonstick cooking spray.

  2. Toss zucchini with olive oil, Italian seasoning, parmesan cheese, and some salt and pepper. Spread out on sheet pan.

  3. Bake zucchini until tender, 20 to 25 minutes.

  4. When zucchini is nearly finished cooking, give turkey a stir. Season with some salt and pepper if needed.

  5. Toast hamburger buns.

  6. Divide turkey between hamburger buns. Serve with zucchini on the side. Enjoy!

Prep

  1. Zucchini / Cheese / Onions / Bell peppers / Garlic - Prep as directed. Store zucchini and cheese in their own containers. Combine onions, bell peppers, and garlic in another container. (Can be done up to 5 days ahead)

  2. Make sauce - Combine ketchup, stock, Worcestershire sauce, vinegar, mustard, and brown sugar. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

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Learn More

Make

  1. Heat oven to 400F / 204C. Lightly brush a sheet pan with some cooking oil or spray with nonstick cooking spray.

  2. Toss zucchini with olive oil, Italian seasoning, parmesan cheese, and some salt and pepper. Spread out on sheet pan.

  3. Bake zucchini until tender, 20 to 25 minutes.

  4. While zucchini bakes, heat a skillet over medium-high heat with cooking oil. Add turkey with some salt and saute until cooked through, 7 to 10 minutes.

  5. To turkey, add onions, bell peppers, and garlic and saute until translucent.

  6. Pour sauce over turkey and continue cooking until sauce reduces and thickens, 5 to 8 minutes more. Remove turkey from heat. Taste and season with some salt and pepper if needed.

  7. Toast hamburger buns.

  8. Divide turkey between hamburger buns. Serve with zucchini on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (57)
Gluten-free (7)
Paleo (3)
Vegetarian (10)

Most Helpful

Made it in the slow cooker. Sauce was too sweet - I will try with a mix of tomato paste next time. Substituted red peppers for green. Made a salad instead of the zucchini. Super quick for a weeknight meal.

By: Jan-Marie
Posted: Sep 16, 2021
Diet: Original
2 Helpful

42 reviews

Zucchini was super greasy. Filling for sloppy joes was ok.

By: Julie
Posted: Nov 07, 2021
Diet: Vegetarian
0 Helpful

Pretty good. Not sure I will make it again, but it was nice to try something new

By: Kimberly
Posted: Oct 21, 2021
Diet: Vegetarian
0 Helpful

Made it in the slow cooker. It came together really easily but the sauce was too ketchup-y.

By: Carli
Posted: Oct 13, 2021
Diet: Original
0 Helpful

Loved the idea, my zucchini was grilled on the BBQ. After all the ‘too sweet’ reviews I went off recipe and combined a handful of different recipes. Tomato paste, ketchup, BBQ sauce, Worcestershire sauce, mustard, garlic, cocoa, cayenne. It was great.

By: Teresa
Posted: Oct 06, 2021
Diet: Original
0 Helpful

This was pretty tasty! The sauce was a little sweet for my taste, but it grew on me when I had leftovers the next day (or maybe the flavors had melded more). I made the stovetop version and had to simmer for longer than the recipe called for to get the sauce to thicken.

By: Melissa
Posted: Sep 27, 2021
Diet: Original
0 Helpful

this was super delicious!! with the lentils i was interested to see how this would turn out and even my kiddo liked it. really great and will definitely make it again.

By: Laura
Posted: Sep 27, 2021
Diet: Vegetarian
0 Helpful