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

I absolutely love this Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato Recipe because it comes together so quickly yet is packed with fresh, vibrant flavors. It’s one of those recipes I turn to when I want a healthy, colorful dinner that feels hearty without being heavy. Plus, it’s all cooked in one pan, so cleanup is a breeze—something we all appreciate after a busy day.

When I first made this, I was amazed at how the zucchini stayed tender crisp, and the mix of sweet corn with smoky cumin and a kick from jalapeño just sings in every bite. Whether you’re meal prepping for the week or need a weeknight dinner that the whole family will devour, this Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato Recipe is a total winner. I promise, you’ll feel good eating it and proud making it.

this …

Ingredients You’ll Need

Each ingredient in this Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato Recipe plays a starring role, creating a perfect balance of fresh, savory, and slightly spicy notes. When shopping, I recommend getting fresh produce where possible for the best texture and flavor.

• Zucchini: Choose firm, medium-sized zucchini for the best bite and sweetness.
• Ground turkey: I prefer 93% lean because it’s juicy but not greasy.
• Onion: Yellow or white onion works—adds a great base flavor.
• Tomato paste: Enhances the tomato flavor and adds depth.
• Black beans: Rinsed and drained canned beans save time and add creaminess.
• Corn kernels: Fresh is lovely but frozen works perfectly too.
• Tomato: A large, ripe tomato provides freshness and some juiciness.
• Jalapeño: Adds that gentle heat – adjust or omit if you prefer milder.
• Garlic: Minced garlic perks up the whole dish with savory punch.
• Cilantro: Fresh cilantro brightens the skillet with herbal notes.
• Cumin: Ground cumin warms the dish with its earthy spice.
• Kosher salt: Essential to bring out all the flavors.
• Water: Helps steam the veggies just right without extra oil.
• Lime wedges (optional): Fresh lime juice adds a zesty finish you’ll love.

Variations

This recipe is like a blank canvas—you can easily customize it to fit your mood or pantry. I like to switch up the heat level or add other veggies when they’re in season.

• Vegetarian variation: Swap ground turkey for chopped mushrooms or crumbled tofu—still delicious and hearty.
• Spice it up: I once added chipotle powder for a smoky twist that my family adored.
• Seasonal veggies: In fall, adding diced sweet potatoes works wonderfully alongside the zucchini.
• Mild version: Skip the jalapeño and add extra cumin and garlic to keep flavor bold without heat.

How to Make Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato Recipe

Step 1: Brown the Ground Turkey

Start by heating a large skillet over high heat and spraying it lightly with oil. Add the ground turkey, seasoning it immediately with 1 teaspoon of salt and 1 teaspoon cumin. Break the meat up with your spatula and cook it until completely browned and cooked through, about 5 minutes. I find taking the time here to get some nice browning really boosts the flavor, so resist the urge to rush this step!

Step 2: Sauté Onion and Tomato Paste

Push the cooked turkey to one side of the pan, then add the chopped onion and tomato paste to the empty side. Stir them together and cook for about 1 minute—this quick step helps deepen the tomato paste flavor and softens the onion without burning. Keep an eye so the paste doesn’t stick or scorch.

Step 3: Add the Veggies and Beans

Next, stir in the black beans, corn, diced tomato, diced jalapeño, minced garlic, and chopped cilantro along with 1/4 cup water. The water helps create a little steam to cook the veggies without drying out the skillet. This combination brings delicious textures and freshness that really come alive as they warm through.

Step 4: Cook the Zucchini

Finally, add the zucchini, along with the remaining 1/4 teaspoon salt and 1/4 teaspoon cumin. Mix everything thoroughly, cover the skillet, and reduce the heat to low. Let it cook for 4 to 5 minutes, just until the zucchini is tender crisp. I love that bite you get here—it’s perfectly cooked with a touch of snap, and all the flavors meld beautifully.

Step 5: Serve and Garnish

Serve hot with lime wedges on the side and an extra sprinkle of fresh cilantro if you like. The lime juice adds a bright finish that balances the savory richness. Trust me, once you try it, you won’t want to skip that!

How to Serve Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato Recipe

Garnishes

I always top this skillet with extra chopped cilantro and a squeeze of fresh lime—it adds brightness and freshness that elevates each bite. Sometimes I like to add a dollop of sour cream or a sprinkle of crumbled feta cheese for a creamy contrast that my family loves.

Side Dishes

Though this skillet is a full meal on its own, I find serving it alongside warm corn tortillas or a simple green salad rounds out the dinner nicely. If you’re feeling indulgent, some avocado slices or chips with salsa make a fun pairing.

Creative Ways to Present

For a fun twist at dinner parties, I like serving this skillet in individual bell pepper cups or atop baked sweet potatoes for a cozy presentation. It’s also wonderful spooned over rice or quinoa if you want to stretch it or add some variety.

Make Ahead and Storage

Storing Leftovers

My go-to for leftovers is an airtight container in the refrigerator, where the skillet keeps well for 3 to 4 days. I find the flavors deepen overnight, making the dish taste even better the next day!

Freezing

I’ve frozen this skillet successfully a few times—just cool completely before transferring to freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently so the zucchini doesn’t get mushy.

Reheating

I prefer reheating leftover skillet on the stovetop over medium heat with a splash of water to prevent drying out. It reheats evenly and helps keep the veggies fresh-tasting, unlike the microwave which can sometimes make zucchini soggy.

FAQs

Final Thoughts

Honestly, this Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato Recipe has become one of my go-to weeknight meals because it’s simple, nourishing, and delicious. I always appreciate having a quick recipe that doesn’t compromise on flavor or freshness, and this one checks all those boxes. I hope you’ll enjoy it just as much as my family does—go ahead, give it a try and let those vibrant ingredients brighten your dinner table!

Print