Putting Summer Veggies to Work

Slowly we are getting things back into the fall routine. There have been several changes to our schedule in the evenings, and that means dinner changes too. I've had enough "no dinner" nights to be able to shuffle those recipes to the nights when I needed something with a different timeline or prep.

This Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato was shuffled by at least a week, but it came in clutch when we needed it. I loved that it had great flavor, but tasted fresh and light too. You'll notice that mine was a little light on the tomato, as in it had only the tomato paste and not an actual tomato. I'll venture to guess that no one in our house missed it. I'm really the only tomato fan, especially when it comes to the cooked variety. You might also notice that ours has a little cheese sprinkled on top--it's my house and I'll add cheese if I like. (And you know I always like cheese.)

This is a terrific recipe for summer, especially if you've got a garden or a neighbor who keeps foisting things from their garden on you. It prepped pretty fast, even though the meat wasn't completely thawed from the freezer. I made sure to keep the zucchini on the crunchy side. Squishy, no-texture zucchini is never anyone's favorite. I'm looking forward to the leftovers as a delicious, light lunch too.