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, WI
START TO FINISH: 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
1. In a large skillet, heat oil over medium-high heat. Add the 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.
2. Stir in remaining ingredients; heat through, stirring occasionally.
SWAP IT
If you don’t have black beans on hand, use cannellini or red beans.