Ingredients
Vegetables
- 14 ounces from 2 medium or 1 large zucchini, quartered and sliced 3/4 inch
- 1/4 cup chopped onion
- 3/4 cups canned black beans, rinsed and drained
- 3/4 cups corn kernels (fresh or frozen)
- 1 large diced tomato
- 1 jalapeño, diced
- 1 clove garlic, minced
- 2 tbsp chopped cilantro (plus more for garnish)
Protein
- 1 pound 93% lean ground turkey
Seasonings & Others
- 1 tablespoon tomato paste
- 1 1/4 teaspoon cumin (divided)
- 1 1/4 teaspoon kosher salt (divided)
- 1/4 cup water
- Lime wedges (optional)
Instructions
- Brown the turkey: Spray a large skillet with oil and heat over high. Add the ground turkey and season with 1 teaspoon salt and 1 teaspoon cumin. Cook, breaking up the meat, for about 5 minutes or until turkey is fully cooked.
- Sauté onion and tomato paste: Push the cooked turkey to one side of the skillet. Add the chopped onion and tomato paste to the empty side and cook for 1 minute, stirring to combine flavors.
- Add vegetables and seasonings: Stir in the black beans, corn, diced tomato, jalapeño, minced garlic, chopped cilantro, and 1/4 cup water. Mix thoroughly to combine all ingredients.
- Add zucchini and cook covered: Add the sliced zucchini along with the remaining 1/4 teaspoon salt and 1/4 teaspoon cumin. Stir to mix, then cover the skillet and cook over low heat for 4 to 5 minutes, or until zucchini is tender-crisp.
- Serve and garnish: Remove from heat and serve the skillet meal with lime wedges and additional chopped cilantro if desired.
Notes
- You can use fresh or frozen corn kernels depending on availability.
- Adjust the jalapeño quantity or omit it for less heat.
- Serve with rice, quinoa, or tortillas for a more filling meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Use gluten-free tomato paste and check canned beans for gluten if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
