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Mediterranean Turkey Skillet

I've always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 tablespoon olive oil
  • 1 package (20 ounces) lean ground turkey
  • 2 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
  • 1 medium onion, chopped
  • 2 banana peppers, seeded and chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt


  • In a large skillet, heat oil over medium-high heat. Add turkey, zucchini, onion, peppers, garlic and oregano; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain. Stir in remaining ingredients; heat through, stirring occasionally.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 259 calories, 10g fat (2g saturated fat), 65mg cholesterol, 504mg sodium, 20g carbohydrate (6g sugars, 6g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

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  • Barbara
    Feb 8, 2021

    Made this today as I've been wanting to try. It was so delicious. I did make one minor adjustment and added a few more bits of basalmic vinegar. It gave it the kick that it needed. It was not overly spicy and the zucchini was a bit on the crunchy side. Thank you for posting. Will have to peruse the site for more delicious recipes...

  • danmaldovan
    Apr 3, 2020

    Picky wife loved it!

  • Laura
    Dec 21, 2019

    My family liked this better than a more complicated turkey meatsauce I was making. Very easy and quick, insanely healthy, and even my picky eater was asking for thirds and ate more than he had of my food in weeks. Great addition. I used a frozen bag of Chopped onions, and frozen bell peppers in place of banana- i think you could use green beans or whatever. Served with brown rice but could picture pasta too. Great!

  • Mary
    Jun 25, 2018

    This one is a keeper for our house full of teenagers. It has lots of flavor and texture. I like that it includes the so many healthy food groups in one dish. I can't get fresh banana peppers, so we add jarred ones at the end, which everyone loves. I usually serve it on top of egg noodles or plain rice.