Description
A quick and nutritious ground turkey skillet featuring tender zucchini, sweet corn, hearty black beans, and fresh tomato, all infused with cumin and garnished with cilantro. Perfect for a wholesome and flavorful weeknight dinner ready in just 25 minutes.
Ingredients
Produce
- 14 ounces from 2 medium or 1 large zucchini, quartered and sliced 3/4 inch
- 1/4 cup chopped onion
- 1 large diced tomato
- 1 jalapeño, diced
- 1 clove garlic, minced
- 2 tbsp chopped cilantro (plus more for garnish)
- Lime wedges (optional)
Meat
- 1 pound 93% lean ground turkey
Canned & Packaged
- 3/4 cup canned black beans, rinsed and drained
- 3/4 cup corn kernels (fresh or frozen)
- 1 tablespoon tomato paste
Spices & Condiments
- 1 1/4 teaspoon cumin (divided)
- 1 1/4 teaspoon kosher salt (divided)
Other
- 1/4 cup water
Instructions
- Brown the Turkey: Spray a large skillet with oil and heat over high. Add the ground turkey, seasoning it with 1 teaspoon salt and 1 teaspoon cumin. Cook, breaking the meat up into small pieces, until fully cooked through, about 5 minutes.
- Sauté Onion and Tomato Paste: Push the cooked turkey to one side of the skillet. Add the chopped onion and tomato paste to the open space, cooking for about 1 minute until fragrant and slightly softened.
- Add Vegetables and Spices: Stir in the black beans, corn, diced tomato, diced jalapeño, minced garlic, chopped cilantro, and 1/4 cup water. Mix well to combine all ingredients evenly.
- Add Zucchini and Seasoning: Incorporate the sliced zucchini along with the remaining 1/4 teaspoon salt and 1/4 teaspoon cumin. Stir together thoroughly to coat the zucchini with the flavors.
- Simmer Until Tender Crisp: Cover the skillet, reduce the heat to low, and cook for 4 to 5 minutes, or until the zucchini is tender but still crisp to the bite.
- Serve and Garnish: Serve the skillet warm, garnished with additional cilantro and lime wedges if desired for a bright, fresh finish.
Notes
- To reduce sodium, adjust the salt to taste or use low-sodium canned beans.
- Fresh corn can be substituted with frozen corn; no need to thaw before adding.
- For extra heat, leave the jalapeño seeds in or add a dash of cayenne pepper.
- This dish can be served over rice, quinoa, or with warm tortillas for a more filling meal.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
