Looking for an easy, healthy, one-dish meal for weeknight dinners? This Mediterranean Turkey and Veggie Skillet recipe has got you covered. It’s full of healthy vegetables AND it’s delicious!

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Mediterranean Turkey & Veggie Skillet

Do you ever buy an ingredient and then try to decide what to make with it? That’s what happened to me when I bought a package of ground turkey. It’s not something I usually purchase but I think I bought it because there was no chicken and the ground beef was so expensive.

In any case, I had a package in the freezer and went looking for a recipe to use it. I thought about making meatballs but then decided to go Mediterranean.

It turned out to be quite tasty and we all enjoyed seconds. It makes quite a bit and the leftovers were good for lunch the next day, too. It’s a keeper!

Mediterranean Turkey & Veggie Skillet

Ingredients

1 pound lean ground turkey
1 med. zucchini - quartered lengthwise then sliced
1 med. yellow crookneck squash (or two zucchini) - cut in similar sized pieces as the zucchini
1/2 bell pepper - diced (or use the whole pepper)
1/2 small red onion - diced (may substitute yellow onion)
1-2 tbsp minced garlic (or substitute 2-3 fresh cloves)
1 tbsp olive oil
1 can black beans, drained and rinsed - 15 ounce can
1 can diced tomatoes (undrained) - 14 1/2 ounce can
1 tbsp balsamic vinegar
salt and pepper to taste
1 tsp dried oregano
1/4 cup jarred banana peppers, + a splash of the juice

Instructions

In large skillet, heat oil over medium-high heat. Add turkey, zucchini, yellow squash, onion, bell pepper, garlic, oregano, salt and pepper. Cook 10-12 minutes or until turkey is no longer pink and veggies are tender. Break up turkey into crumbles while cooking.
Drain excess grease.
Add drained and rinsed black beans, tomatoes, banana peppers and balsamic vinegar. Heat through.
Taste and adjust seasonings. May add a bit more juice from banana peppers, as well. I also added a squirt of sriracha.
Serve over cooked couscous, rice, or quinoa. Sprinkle with feta cheese if desired.

This makes a complete, delicious, nutritious meal all in one skillet…plus the couscous, quinoa or rice. It’s very filling and makes great leftovers, too.

I think you could make a tasty vegan version, as well. Double the veggies and use two cans of black beans in place of the turkey. If you try this, do let me know how it turns out!

You may also enjoy…

Mediterranean Style Chicken and Veggies Sheet Pan Dinner

Mediterranean Style Pork Chops ~ A Slow Cooker Recipe