(Note: Follow rice package instructions if they differ from below)

Bring the water to a boil over high heat in a pot with a tight-fitting lid. Add the rice, stir it once, and simmer, covered, for 30-45 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 10 more minutes. Fluff with a fork and set aside.

Preheat the oven to 350°F (180°C). (Note: Baking helps the flavors meld together, but if you're short on time, you can skip this step. Just make sure all ingredients are cooked and heated through, then top with cheese.)

In a large, oven-safe skillet, heat the oil over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned and no longer pink, 8-10 minutes.

Add the chopped zucchini and stir. Cook for an additional 2 minutes, until the zucchini is tender but still crisp.

Stir in the cooked rice, black beans, salsa, cumin, and some salt and pepper.

If baking, cover with foil and bake for 20-30 minutes. Sprinkle with cheese, let stand for 5 minutes, and serve.