When it comes to a tasty ground turkey skillet brimming with zucchini, corn, black beans, and tomatoes, the sides can elevate the dish to new heights. You might consider pairing your skillet creation with some fluffy brown rice or even quinoa for that added health boost.
A simple side salad, perhaps with a refreshing citrus vinaigrette, cuts through the richness of the turkey. You could also whip up some warm tortillas to scoop up the savory mixture.
Picture this: it’s a sun-soaked evening, and you’re sitting with friends, sharing good food and laughter.
The ground turkey skillet takes center stage, but don’t forget to complement it with a colorful array of fresh fruits like mango or watermelon for dessert. Trust me, this meal will bring smiles all around.
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Why This Recipe is Worth Trying
Let’s talk about why this “Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato” should go on your meal prep list. It’s about more than just flavor (though the blend of savory turkey and fresh veggies does sing).
This recipe is a healthy one-dish wonder that’s perfect for busy weeknights and lazy Sundays alike. It’s a fantastic way to get in protein, fiber, and nutrients without spending hours cooking. You might find yourself craving it after just one taste!
I love that it’s family-friendly, meaning everyone gets involved in the kitchen. Plus, it’s flexible enough to accommodate various dietary needs.
You can adjust ingredients or portions according to your taste and what’s available. After all, there’s nothing like a great meal that also suits your health goals.
Ingredient
In this culinary adventure, I work with some fantastic ingredients that not only bring flavor but also nutrients to the table.
- Ground turkey: Personally, I opt for 93% lean ground turkey. It strikes the right balance, offering richness without being overly fatty. It’s an excellent source of lean protein.
- Zucchini: This vegetable adds a lovely texture and hydrates the dish. When I chop it up, the bright green color becomes an inviting addition.
- Corn kernels: Whether fresh or frozen, corn brings sweetness and crunchy bites to this skillet. I can’t resist showcasing it when it’s in season!
- Black beans: Canned and rinsed thoroughly, black beans are not only quick to use, but they also load this dish with fiber and protein. They keep you feeling full for longer.
- Fresh tomatoes: Ripe, juicy tomatoes give the flavor a fresh burst that I find irresistible. They melt beautifully into the skillet, binding everything together.
- Spices and aromatics: Ground cumin, smoked paprika, garlic, and jalapeños elevate the flavor profile. These ingredients lend depth and a gentle heat that makes each bite exciting.
Ingredients List
Here’s what you’ll need:
-1 lb ground turkey (93% lean for balanced richness)
-¾ cup corn kernels, use fresh or frozen for best texture
-¼ cup water, to help meld flavors
-2 tbsp fresh cilantro, chopped, plus extra for garnish
-1 tbsp sun-dried tomato paste
-1¼ tsp ground cumin
-1¼ tsp kosher salt, or to taste
-1 small jalapeño pepper, finely chopped
-¾ cup black beans, canned, thoroughly rinsed and drained
-1 large ripe tomato, diced
-½ tsp smoked paprika
-¼ cup finely diced sweet onion
-1 tsp fresh lime zest
-2 cloves garlic, minced
-14 oz zucchini (from 2 medium or 1 large), quartered lengthwise and sliced into ¾-inch pieces
-Lime wedges, for serving
How to Make Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato
Step 1: Sauté the Aromatics
In a large skillet, drizzle a bit of olive oil over medium heat. I like to let the pan preheat for a couple of minutes. Toss in the diced sweet onion, and let it soften for about 3–4 minutes. The kitchen will start to smell amazing at this point!
Add in the garlic and jalapeño. Stir and let them sizzle for about 1–2 minutes, just until fragrant. You’re beginning to build flavor.
Step 2: Brown the Turkey
Next, break the ground turkey into the skillet. Using a wooden spatula, continuously stir and break it apart. Cook until it’s no longer pink. This typically takes about 5–7 minutes. It’s okay to let it brown a little—those caramelized bits add tons of flavor!
Step 3: Mix In the Veggies
Now it’s time to toss in the zucchini and corn. Stir everything together until evenly combined. This combination brightens up your skillet. The zucchini starts to soften, and then comes the fun part.
Step 4: Add Seasonings and Beans
At this point, sprinkle in cumin, smoked paprika, salt, and the sun-dried tomato paste. Pour in the quarter cup of water, and mix it all well. Add the black beans and diced tomatoes. Their juices will infuse the turkey and veggies nicely.
Cover and lower the heat; let everything simmer for about 5–10 minutes until the zucchini becomes tender.
Step 5: Finish with Fresh Herbs and Zest
Once your mixture is perfectly cooked, add the lime zest and cilantro. Give everything a good mix, then taste for seasoning. Adjust the salt if needed. This step will brighten the dish and lift the flavors.
Step 6: Serve with Lime Wedges
Turn off the heat. Serve everything hot, garnished with extra cilantro and lime wedges to squeeze over the top. It adds a zesty punch that you won’t want to skip! You can enjoy it alone or with rice.
Recipe Notes
Ground Turkey: Opting for 93% lean turkey offers the richness of flavor without overwhelming fat content.
Zucchini: This vegetable is super versatile. You can spiralize it or slice it thinner if you want more texture.
Corn: Frozen corn can be a lifesaver; it’s just as sweet and a little crunchy!
Black Beans: Canned beans save time. Just remember to rinse them well to lower sodium.
Tomatoes: Fresh tomatoes work wonders in this dish. If you’re in a hurry, canned diced tomatoes can do the job but choose ones with no added preservatives.
Recipe Variations
- Beans and Greens: Swap black beans for pinto beans or chickpeas. Toss in a handful of spinach or kale towards the end for added nutrition.
- Add More Veggies: Consider bell peppers, carrots, or even diced eggplant if you want to amp up the vegetable count.
- Spice Level: Increase the heat with cayenne pepper or add red pepper flakes if you like a kick.
- Dairy Option: Top the dish with crumbled feta or shredded cheese before serving to add creaminess.
- Low-Carb: For a low-carb version, serve over a bed of leafy greens instead of rice.
- Herb Variations: Swap cilantro for parsley or use fresh oregano for a different fresh herb flavor.
Nutrition facts
Ground turkey skillet with zucchini corn black beans and tomato nutrition facts
Ground Turkey Skillet With Zucchini Corn Black Beans and Tomato
Equipment
- Skillet
Ingredients
- 1 lb ground turkey 93% lean for balanced richness
- ¾ cup corn kernels use fresh or frozen for best texture
- ¼ cup water to help meld flavors
- 2 tbsp fresh cilantro chopped, plus extra for garnish
- 1 tbsp sun-dried tomato paste
- 1¼ tsp ground cumin
- 1¼ tsp kosher salt or to taste
- 1 small jalapeño pepper finely chopped
- ¾ cup black beans canned, thoroughly rinsed and drained
- 1 large ripe tomato diced
- ½ tsp smoked paprika
- ¼ cup finely diced sweet onion
- 1 tsp fresh lime zest
- 2 cloves garlic minced
- 4 oz zucchini from 2 medium or 1 large, quartered lengthwise and sliced into ¾-inch pieces
- Lime wedges for serving
Instructions
Step 1: Sauté the Aromatics
- In a large skillet, drizzle a bit of olive oil over medium heat. I like to let the pan preheat for a couple of minutes. Toss in the diced sweet onion, and let it soften for about 3–4 minutes. The kitchen will start to smell amazing at this point!
- Add in the garlic and jalapeño. Stir and let them sizzle for about 1–2 minutes, just until fragrant. You’re beginning to build flavor.
Step 2: Brown the Turkey
- Next, break the ground turkey into the skillet. Using a wooden spatula, continuously stir and break it apart. Cook until it’s no longer pink. This typically takes about 5–7 minutes. It’s okay to let it brown a little—those caramelized bits add tons of flavor!
Step 3: Mix In the Veggies
- Now it’s time to toss in the zucchini and corn. Stir everything together until evenly combined. This combination brightens up your skillet. The zucchini starts to soften, and then comes the fun part.
Step 4: Add Seasonings and Beans
- At this point, sprinkle in cumin, smoked paprika, salt, and the sun-dried tomato paste. Pour in the quarter cup of water, and mix it all well. Add the black beans and diced tomatoes. Their juices will infuse the turkey and veggies nicely.
- Cover and lower the heat; let everything simmer for about 5–10 minutes until the zucchini becomes tender.
Step 5: Finish with Fresh Herbs and Zest
- Once your mixture is perfectly cooked, add the lime zest and cilantro. Give everything a good mix, then taste for seasoning. Adjust the salt if needed. This step will brighten the dish and lift the flavors.
Step 6: Serve with Lime Wedges
- Turn off the heat. Serve everything hot, garnished with extra cilantro and lime wedges to squeeze over the top. It adds a zesty punch that you won’t want to skip! You can enjoy it alone or with rice.
Notes
Zucchini: This vegetable is super versatile. You can spiralize it or slice it thinner if you want more texture.
Corn: Frozen corn can be a lifesaver; it’s just as sweet and a little crunchy!
Black Beans: Canned beans save time. Just remember to rinse them well to lower sodium.
Tomatoes: Fresh tomatoes work wonders in this dish. If you’re in a hurry, canned diced tomatoes can do the job but choose ones with no added preservatives.
Nutrition
Frequently Asked Questions
1. Can I use ground chicken instead of turkey?
Yes, ground chicken is a fantastic alternative. It has a similar taste and texture, making it a suitable substitution
2. How long can I store the leftovers?
You can store leftovers in an airtight container for up to 3–4 days in the fridge. Reheat on the stovetop or in the microwave.
3. Is this recipe gluten-free?
Absolutely! All the ingredients listed are gluten-free. You can feel confident serving this to those with gluten intolerance.
4. Can I freeze this dish?
Yes, feel free to freeze the cooked skillet. Store in a freezer-safe container for up to 3 months.
5. What can I use in place of sun-dried tomato paste?
You can blend sun-dried tomatoes with a little olive oil if you don’t have the paste. It adds a pleasant depth of flavor.
6. Is there a vegetarian version?
Of course! You can skip the ground turkey and use more beans or lentils, or even crumbled tempeh or tofu. Just cook them well to build flavors.
Conclusion
Cooking doesn’t need to be complicated or time-consuming to be enjoyable. This ground turkey skillet offers a mouthwatering experience with its vibrant flavors. As a registered dietitian and food enthusiast, I believe that healthy meals can be both effortless and delightful.
As you dive into this recipe, let it inspire you to explore, tweak, and make it your own. After all, every kitchen adventure deserves a story, and I hope this one becomes a favorite in your household. Happy cooking!
