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

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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 simplified and 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. And see all my ground turkey recipes for more ideas.

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

4.91 from 151 votes
5
Cals:266
Protein:28
Carbs:22.5
Fat:8.5
This quick, one-pot Ground Turkey Skillet with zucchini, corn, tomatoes, and black beans is great for weeknight dinner or meal prep!
Course: Dinner, Lunch, Meal Prep
Cuisine: American
Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Yield: 4 servings
Serving Size: 1 1/2 cups

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.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 266 kcal, Carbohydrates: 22.5 g, Protein: 28 g, Fat: 8.5 g, Saturated Fat: 2.5 g, Cholesterol: 80 mg, Sodium: 525 mg, Fiber: 6.5 g, Sugar: 4 g

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201 comments on “Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato”

  1. I made it just as written. It was good. We liked it…but felt it was a little lacking in flavor. Maybe just more salt? Also, should have served with sliced avocado as others suggested.

  2. Delicious! I made a couple minor adjustments (1/2 the black beans, added carrots for bulk) to suit my family’s tastes but, otherwise kept to the recipe. Will definitely make this again!

  3. scrumptious! i added some adobo and curry powder to the turkey, and i tossed in some cooked rice at the end. i also added some sliced avocado on top! we put our leftovers in burrito wraps. great recipe – will probably become a staple dinner in our house! thank you! 

  4. I made this yesterday with a few changes based on what we had (no jalapeños, fresh cilantro, or tomato paste, but I threw in a couple Tbsp of spicy pineapple bbq sauce instead). It was a hit. Even the kids loved it, and that’s very uncommon with a gluten free dairy free meal.

  5. This dish was SO good that I’ve not only saved it in my google search, but I’ve made it twice in less than 3 weeks. This will definitely be added to my cooking rotation!!!

  6. Ground turkey was sold out at the store so I used lean ground beef. Also skipped cilantro and added ancho chili powder and tony c’s. Added a tiny bit of shredded cheese on top. Turned out amazing! Great recipe. Even ate some with scrambled eggs for breakfast this morning 🙂

  7. Instead of yellow squash or zucchini, I used butternut squash to make it a little more “Fall”-ish. Delicious!

  8. I am on an anti-inflammatory diet right now and can only eat certain foods, so I was so excited to see this recipe. I can eat all of these ingredients except the corn, and I have to say, this was delicious! I’m sure corn would add another depth of flavor, but even without it, delicious! I made a huge batch so I can take some to work every day for lunch.