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

This quick, one-pot Ground Turkey Skillet with zucchini, corn, tomatoes, and black beans is great for weeknight dinner or meal prep!

Ground Turkey with Zucchini, Corn, Black Beans and Tomatoes in a skillet.
Ground Turkey Skillet

I just love an easy weeknight recipe you can whip up all in one skillet. This dish has all the flavors of summer with fresh zucchini, corn, and tomato. It’s a full meal in one – although if you wish, you can serve it with a grain. This ground turkey skillet is inspired by my Santa Fe Stuffed Zucchini but simplifiedand cooked in under 20 minutes. More of my favorite skillet recipes to try are this Beef Picadillo Recipe and this Cheesy Rotisserie Chicken Enchilada Skillet.

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

How to Make Ground Turkey Skillet

This healthy ground turkey skillet cooks pretty fast. First, brown the turkey and season with salt and cumin. After about five minutes, push the meat to one side, add the onion and tomato paste, and cook for a minute.

Next, add the black beans, corn, tomato, jalapeño, corn, and ¼ cup water. Then add the zucchini and remaining salt and cumin. Cover the skillet and cook on low for four to five minutes.

How to Meal Prep

This easy turkey skillet dinner is perfect for meal prep. The leftovers reheat really well, and they should last in the fridge for up to 4 days. Just store in individual containers and microwave until warm.

Variations:

  • Switch the ground turkey for ground chicken or sirloin.
  • Swap zucchini for yellow squash.
  • Use canned diced tomatoes if you don’t have fresh or sub in cherry tomatoes.
  • To make this skillet low-carb, omit the black beans and corn and replace with spinach and red bell pepper.
  • To make this skillet spicy, keep the ribs and seeds in the jalapeño. You could also top it with hot sauce before eating.
  • Sprinkle with shredded cheddar cheese.
  • Serve with avocado on top.
  • If you want to bulk up this meal, serve it with brown rice or quinoa. For a lower-carb option, use cauliflower rice or spaghetti squash.

meal prep ground turkey sante feGround Turkey with Zucchini, Corn, Black Beans and Tomatoes in a skillet.

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Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato
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4.89 from 53 votes
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Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato

4
6
4
SP
266 Cals 28 Protein 22.5 Carbs 8.5 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Dinner, Lunch, Meal Prep
CUISINE: American
This quick, one-pot Ground Turkey Skillet with zucchini, corn, tomatoes, and black beans is great for weeknight dinner or meal prep!

Ingredients

  • 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

Instructions

  • 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.
    Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomatoes
  • 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.

Video

Nutrition

Serving: 11/2 cups, Calories: 266kcal, Carbohydrates: 22.5g, Protein: 28g, Fat: 8.5g, Saturated Fat: 2.5g, Cholesterol: 80mg, Sodium: 525mg, Fiber: 6.5g, Sugar: 4g
Blue Smart Points: 4
Green Smart Points: 6
Purple Smart Points: 4
Keywords: ground turkey recipes, ground turkey skillet, one pot ground turkey recipes, one pot recipes

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63 comments

  1. So good!!

  2. I’ve made this twice for my lunches in one month! it is so good. I’ve been subbing 1/2 the turkey for chorizo and not adding any additional additional spices. Ugh perfection 

  3. Loved this. Put it on top of rice and served it with sour cream and cheese. I left out the jalepenos since other people on my house don’t like spice and on mine I just put red pepper flakes which did the job

  4. Easy recipe, seasonings perfect, made just as recipe said for first time making it, other then cooked just a bit longer to get zucchini a bit softer as we like it. Used fresh steamed corn cut off cob, fresh diced tomato (about 6.4 oz.) served 1.5 cup each for the two of us, not sure there is another two serving of 1.5 each left, but will add more veggie if needed. I baked two potatoes to have with it, 450 till skins get crunchy when pierced with a sharp fork, and that was good with this.

  5. Wow this was so refreshing and delicious! 

  6. This was the perfect way to use a ton of summer produce! So delicious & easy- and leftovers keep well. We ate it one night over brown rice and the next night in whole wheat wraps with greens. Yum! 

  7. I made this dish for the first time and it was a hit in my house! I added 3/4 c of red bell pepper and baby bella mushrooms to add more veggies. We had it with avocado and our favorite tortilla chips. It was so good!

  8. This is delicious and will certainly be a go-to family fave for weeknights. I used ground chicken, and added cooked quinoa at the end.

  9. Thank you gina for this amazing Ground turkey recipe, I’ve tried it and you can check the result on my blog: https://eightyrecipes.com/ground-turkey-recipe-korean-style/ Thank you again and keep inspiring us <3

  10. Delicious! I followed the recipe exactly and will definitely make it again soon!

  11. Made this last night and it was amazing! Followed the recipe exactly except for letting the zucchini cook a little bit longer. Can’t wait for you to come out with some more skillet recipes like this!!

  12. you forgot the green chile 😉 https://ziahatchchileco.com/

  13. Delicious and easy! Good use of my garden zucchini. I was worried there wouldn’t be enough spice with just salt and cumin but it was very flavorful. We had it with tortilla chips. I’m having the leftovers for lunch right now.

    Just a note: be sure to stir up the tomato paste when you add the water or it will burn on the bottom of the pan.

  14. What a quick easy, healthy & delish meal!!  Served with brown rice & topped with diced onions and a dollop of sour cream. Very versatile. You could serve on taco shells with all of the toppings, or as a bowl.  Our family loved it!!

  15. Faster than takeout! Lazy and in a hurry, I used a bag of pre-chopped onions, a whole can of corn in the whole can of beans… Because what else am I gonna do with them? Very tasty.

  16. This was great! Loved it. We put little salsa with…. was yummy. Definitely making again.

  17. My husband and I loved this! I served this with corn tortillas and sauteed kale on the side, and drizzled some hot sauce on top. Delicious!!! Will be making this again!!

  18. Great recipe!! I’ve made it twice now and my family loves it! This time I used ground pork last time chicken since I’m not big on ground turkey. So flavorful and super easy!!

  19. This is definitely a keeper! Fresh veggies..low cal..delicious! What more could anyone ask for?!

  20. Yum! Didn’t have any black beans on hand but didn’t miss them! Poured a few circles of Cholula on it at the end of cooking. Def use that squeeze of lime! Will def make again and add avocado!!!

  21. I made this tonight with ground beef. I topped it with lime, sour cream and avocado with a splash of hot sauce. This was delicious and I will definitely be making this on a regular basis!

  22. Adults and kids loved – second helpings were necessary

  23. This was amazing! Husband loved it. Made it exactly as written. Made quinoa and turned it into a bowl. Thank you, Gina!

  24. Really easy and delicious! The kids put it in a burrito with taco toppings and I ate it as is. 

  25. This was absolutely delicious! So healthy. I added 1 more tablespoon of tomato paste, some cayenne, and added more cumin. Paired it with brown rice. Sooo good

  26. This meal is PHENOMENAL!!!!!!! It is easily going to become one of my staples for the summer, either for lunch or dinner! Came together so quickly, I made it on a mid meeting lunch break! 

  27. This was so delicious! I added some avocado and salsa. So good! Yum yum. 

  28. This was really yummy!  The kids weren’t crazy about the zucchini but that just meant I had more on my plate. I thought it was flavourful  despite some of the comments. I added hot sauce to mine to spice it up a bit more. I also used ground chicken instead of ground turkey. I love easy weeknight meals!! This will definitely go into the dinner meals!

  29. I made the recipe for dinner tonight and be it was great. Quick and easy. My family loved it.

  30. Turned out great! My whole family enjoyed it! We ate it with lettuce (for wraps) and tortilla chips. I doubled the amount of garlic, cumin, salt, and lime. The recipe is not well-written. It mentions ingredients, but then does not tell when to use them. I mean, I figured it out, but figured the writer may want to amend the recipe.

    Will definitely be making again!

  31. Surprisingly delicious! Was concerned it might be too simple, but ultimately hit the spot. Loved how healthy it was. I did add extra cumin, sazón, and adobo, but I always add extra spices 🙂 

  32. Very good and easy!

  33. Making this now and don’t see where to add the garlic? I am still rating 5 stars because I have ultimate faith in Gina’s recipes, but think there may need to be an update! 

  34. I cut the receipe in half since there are only the two of us and use a can of Ro Tel Mild of diced tomatoes af green Chile’s. It can out delious! I used fresh zucchini and cilantro from my garden. I will definitely cook this again.

  35. Definitely quick and easy! Tasted great. I did notice that the addition of garlic is missing from instructions. Plus step 7 says “more cilantro “, but no other instruction on when to add. 🙂

  36. I haven’t made this yet, but I think it would be perfect for lettuce wraps. Yum!  

  37. This was DELICIOUS!! Delicious and so healthy — what a great combination. We will be making this often. The cumin took it over the top. Thanks!!

  38. This was awesome.  I added a little more Cumin and Garlic because I love those flavors.  It’s a keeper for sure!!!! 

  39. So, basically if you use 99% fat free turkey  or ground chicken (white meat) this would be zero points for purple?

  40. This was very good, just like all your recipes. I used cherry tomatoes as that was all I had in the garden. I added a little more tomato paste to compensate, as they just weren’t that juicy. One note… in step 4 it says add corn twice. I assumed one of the corns listed was cilantro.

  41. After reading some of the reviews, I added more tomato paste, another half tsp of cumin, and a quarter tsp of cayenne. I thought about adding chili powder too but this was enough. I also gave everything a bit more cook time to allow for maximum flavor. This was yummy!

  42. This made a lot, and it was very good. I did make a couple of small changes… I used a whole can of corn, reserving the liquid to use in place of the water calls for. I also used a whole can of black beans. And I increased the cumin and salt, And added a bit of Cayenne pepper. A couple of good squeeze of lemon at the end. I’ll definitely make this again!

  43. I made this Wednesday, and have been enjoying and tracking it as 4 pts. Decided to put it on the calculator. It comes up at 7 pts. Don’t know why!  Any ideas?? 🤔 It’s very tasty!

    • The WW calculator doesn’t take into account the 0 points foods in this recipe, so its counting those 0 points foods as having points. You would need to enter the recipe into the recipe builder to get the 4 points for the serving.

  44. Usually I am skeptical when a recipe says its easy and fast (because it usually isn’t for me) but Dang this really was fast and easy! I used a can of diced tomatoes with green chilies and I added crimini mushrooms (just because I had them) and I did let it simmer for a little longer than mentioned in the recipe. I doubled the cumin (like usual lol). We will definitely make this one again. I had left overs for lunch today and I can tell you that this is the kind of recipe that is even better the next day! PS, the cilantro and lime are not just for garnish, those flavors really make this dish special! Someone mentioned smoked paprika below, and I will definitely be adding that next time as well YUMMM. Thanks Gina!

  45. I made this last night and it was delicious. I subbed in a red bell pepper for the corn and black beans and put baby spinach in at the end. My husband and daughter agreed that this is a recipe that they’ll be glad to see again on my menu. 

  46. Loved this! I added some extra veggies, used “regular” ground turkey (higher % of fat), and added more seasonings overall. Still, a very satisfying dish. 

  47. Made it this evening using zucchini from my garden. It was a big hit with the family.
    Thanks Gina!

  48. This recipe is delish. I added coriander as I love cilantro and also used a half a can of petite diced tomatoes instead of fresh. I left the juice and used that instead of the 1/4 cup water ro give more flavor. I garnished with lite sour cream and mashed avocado mixed with lime juice. I will definitely make again!

  49. Really yummy! Made this tonight. Used ground chicken. I would personally double the spices next time. But I like things with more punch. I did also add bell pepper bc I had it. Toward the end, since I thought it needed a little oomph, I added a half cup of salsa and one juiced lemon. Topped with cheese, jalapeño, cilantro, sour cream and guacamole. You could use a meat substitute or just leave out entirely and bump up your beans and maters. My guys loved it!! Made a ton and have almost enough for two more meals. Please note that I never ever follow a recipe exact so just bc I changed it up doesn’t mean it isn’t an excellent recipe. Yummy on this one and I will make again. Oh and it was super fast from start to finish – less than 30 minutes for me. 

  50. I’ve been using Skinnytaste recipes for years and have never commented. They are wonderful and I’d say 80% are a hit!! However, I had a little difficulty with this one as I am a terrible cook and follow the recipes (or sometimes the suggestion in the comments) to a t. 1st, this takes more than 10 min to prep. It took me over 30 minutes to rinse, drain, chop, mince, dice, etc. 2nd, You have listed garlic and cilantro as ingredients, but not when and where to add them. I threw them in at the end when I noticed they were still sitting on the counter unused. The dish still turned out very tasty. I added a little cheese and some WW tortilla chips on the side.  Very satisfying, but was hoping for a quick skillet meal. Start to finish took 45-60 min. 

  51. I made this with a couple substitutions. It was so good on a 100 degree day! I used half a can of drained Rotel in place of the tomato and added chopped avocado at the end. My hubs LOVED it, too!

  52. Gina,

    We very much enjoy your recipes.  You do use cumin and cilantro very liberally and unfortunately, I cannot tolerate both the spice and the herb.  It would be helpful if you could give some suggestions as to what to substitute for the cumin in your recipes.  We always substitute parsley for cilantro and that seems to work well.

    Thanks for a very beautiful and helpful service.

  53. I made with ground chicken. Was liberal with the cumin and used picked jalapenos, yellow squash instead of zucchini. Lime and cilantro sprinkled on when serving are the perfect finish. I think it would be too bland without. Served on low carb tortilla. Quite enjoyable!

  54. Very quick and tasty. I added some spices to taste but what a nice summer, mid week meal. Would also be nice with red bell pepper.

  55. I have made this today for my next 4 day lunches. Tasty and filling. Will be making this again. Recipe did not state when to add cilantro or garlic. Just added garlic with the onion and cilantro with beans and corn. Thank you

  56. Quick and tasty!  I substituted a can of Rotel tomatoes & chilis for the tomato and jalapeño because that’s what I had on hand.  It made a nice taco filling for corn tortillas also topped with vinegar-dressed coleslaw and Greek yogurt.  I can always depend on Skinnytaste recipes to be well-seasoned, and we like flavorful, spicy food.

  57. This would also be good for a filling for lettuce wraps!

  58. We made this.with 99% ff turkey, works just fine. Saute the red peppers, then the zucchini before the meat. You will need more seasoning, I know her recipes are a base recipe for the most part, but you will definitely need more. We loved the variety of fresh veggies.

  59. Made this tonight. It was delicious and everyone loved it.  I added a little smoked paprika and a little chilli powder.  We topped ours with light sour cream, avocado and sharp shredded cheddar, and served it over brown rice..