Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato
This easy skillet recipe combines fresh vegetables and lean protein in a simple Southwestern-inspired dish. The cumin, garlic, jalapeño, and cilantro add freshness and warmth, while the lime wedges brighten everything right before serving.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Why You’ll Love This Recipe
- Everything cooks in one skillet for easy cleanup.
- High in protein and packed with vegetables.
- Ready in about 25 minutes.
- Great for meal prep and leftovers.
- Naturally gluten-free.
Ingredients
- 14 ounces zucchini (2 medium or 1 large), quartered and sliced into ¾-inch pieces
- 1 pound 93% lean ground turkey
- ¼ cup chopped onion
- 1 tablespoon tomato paste
- ¾ cup canned black beans, rinsed and drained
- ¾ cup corn kernels (fresh or frozen)
- 1 large tomato, diced
- 1 jalapeño, diced
- 1 clove garlic, minced
- 2 tablespoons chopped cilantro, plus extra for garnish
- 1¼ teaspoons cumin
- 1¼ teaspoons kosher salt
- ¼ cup water
- Lime wedges, for serving
1. Brown the Turkey
Lightly spray a large skillet with oil and place it over high heat. Add the ground turkey and season with 1 teaspoon of the kosher salt and 1 teaspoon of cumin.
Cook for about 5 minutes, breaking the meat apart with a wooden spoon until no pink remains.
Chef’s Tip
Allow the turkey to sit undisturbed for a minute or two before stirring. This helps develop a little color and deeper flavor.
2. Build the Flavor Base
Push the cooked turkey to one side of the pan. Add the chopped onion and tomato paste to the empty space.
Cook for 1 minute, stirring occasionally. The tomato paste becomes richer and sweeter when lightly cooked before adding the remaining ingredients.
Chef’s Tip
Cooking the tomato paste briefly removes its raw taste and creates a more robust sauce.
3. Add the Remaining Ingredients
Stir in:
- Black beans
- Corn
- Diced tomato
- Jalapeño
- Garlic
- Cilantro
Pour in the ¼ cup water and mix everything together.
Chef’s Tip
Rinsing canned black beans removes excess sodium and helps maintain the fresh flavors of the dish.
4. Add the Zucchini
Add the sliced zucchini along with the remaining ¼ teaspoon salt and ¼ teaspoon cumin.
Stir well to evenly distribute the vegetables.
5. Cover and Finish Cooking
Reduce the heat to low, cover the skillet, and cook for 4 to 5 minutes.
The zucchini should be tender-crisp—soft enough to eat comfortably while still retaining a slight bite.
Chef’s Tip
Avoid overcooking the zucchini. It continues to soften from residual heat after the skillet is removed from the stove.
Serving Suggestions
Finish the skillet with fresh cilantro and a squeeze of lime juice just before serving. The acidity from the lime enhances the sweetness of the corn and balances the richness of the turkey.
This dish pairs wonderfully with:
- Steamed rice
- Cilantro lime rice
- Warm tortillas
- Cauliflower rice
- Avocado slices
- A dollop of plain Greek yogurt
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently in a skillet over medium-low heat or microwave until heated through. Add a splash of water if needed to restore moisture.
Expert Tips for the Best Ground Turkey Skillet
- Cut the zucchini into evenly sized pieces so they cook at the same rate.
- Use fresh corn during summer months for extra sweetness.
- Leave the zucchini slightly crisp to preserve its texture.
- Add the garlic with the vegetables rather than at the beginning to prevent it from burning.
- Finish with fresh lime juice and cilantro for the brightest flavor.
