Ground Turkey Skillet with Zucchini, Corn, Black Beans and T

4 servings


25 minutes

total time


14 ounces from 2 medium or 1 large zucchini, quartered and sliced 3/4 inch

1 pound 93% lean ground turkey

1/4 cup chopped onion

1 tablespoon tomato paste

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 cloves garlic (minced)

2 tbsp chopped cilantro (plus more for garnish)

1 1/4 teaspoon cumin

1 1/4 teaspoon kosher salt

1/4 cup water

lime wedges (optional)


Spray a large skillet over high heat with oil and brown the turkey, season with 1 teaspoon salt and 1 teaspoon cumin.

Cook breaking the meat up until the turkey is cooked through, about 5 minutes.

Push the meat to the side, add the onion and tomato paste and cook 1 minute.

Add the black beans, corn, tomato, jalapeño pepper, garlic, cilantro and stir with 1/4 cup water.

Add the zucchini remaining 1/4 teaspoon salt and cumin.

Mix and cover, cook low 4 to 5 minutes or until the zucchini is tender crisp.

Serve with lime wedges and more cilantro if desired.


Serving Size

1 1/2 cups


266 kcal

Total Fat

8.5 g

Saturated Fat

2.5 g

Unsaturated Fat


Trans Fat



80 mg


525 mg

Total Carbohydrate

22.5 g

Dietary Fiber

6.5 g

Total Sugars

4 g


28 g

4 servings


25 minutes

total time
Start Cooking