Turkey Veggie Skillet

What’s up vegetable lovers?! I’ve been on a zucchini kick and it’s still going strong. Do you ever find an ingredient that keeps popping up one season and you just ride that wave? Remember a few weeks ago when it was peach salad appetizer, peach pesto pasta, and peach cobbler? Yeah, me too. Good times. Now zucchini is pretty versatile too- I mean, what other vegetables can you slip into chocolate chip muffins?! Zucchini steals the show, but let’s not count out fibrous black beans, sweet corn, and a jalapeño for a little KICK! GREAT NEWS: it’s a chop, heat, stir, and one pot cleanup meal! WOOP WOOP!

Truth telling moment- only one of the kids liked my dish. I’m not naming names, but he really liked it. She, not so much. Pretty sure that every week we have that Mortified Nation moment, “Why does it matter to you if I make myself a damn sandwich, Dad!?” (If you have not seen Mortified Nation, RUN! You’ll seriously wet your pants laughing!!)

Anywho, let me know if you make this recipe… And if you do, what would you add so that your picky kid won’t make herself a damn sandwich? Or should I ask, what would you subtract? Better not say zucchini! Or do you just let her make the damn sandwich?!?! UGH! Eat what I cook picky eaters!!

INGREDIENTS

·       2 cups- 2 medium or 1 large zucchini, quartered and sliced 3/4 inch

·       1 pound ground turkey

·       1/2 chopped onion

·       1 cup marinara (sub 1 tablespoon tomato paste + ¼ cup water)

·       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

·       1 1/2 teaspoon cumin

·       1 teaspoon kosher salt (+ to taste)

·       Diced avocado, sour cream/plain Greek yogurt optional toppings

 Directions

1.     Spray skillet and brown ground turkey seasoned with salt and cumin, about 5 minutes.

2.     Add onions + garlic and cook a minute, until soft, then add marinara or tomato paste.

3.     Add beans, corn, tomatoes, jalapeno and stir. Cook 2 or 3 minutes until veggies are tender.

4.     Add zucchini last so you don’t overcook! Stir in and cook on low about 5 minutes, until it is tender but still crisp.

5.     Serve with avocado and a dollop of sour cream or green yogurt.

* I served over mixed greens, but you could serve over rice, on a tortilla, or in a bowl on it’s own!