Zucchini Noodles with Turkey Meat Sauce

All the satisfaction of spaghetti with bolognese. About 60% fewer carbs than pasta.

Ingredients

• 4 oz 93% lean ground turkey
• 2 medium zucchini, spiralized or peeled with vegetable peeler into noodles
• 1 can (14 oz) crushed tomatoes, no salt added
• 2 cloves garlic, minced

¼ cup diced onion

• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes

Salt, pepper

• 2 tbsp grated Parmesan

Directions

1. Cook turkey in a pan over medium heat until browned. Add onion and garlic.
2. Pour in crushed tomatoes. Add Italian seasoning and red pepper flakes.
3. Simmer sauce 15 minutes. Season with salt and pepper.
4. While sauce simmers, heat a second pan over high heat.
5. Add zucchini noodles with a pinch of salt. Sauté just 2–3 minutes — they should still have some bite (don’t overcook or they become mushy).
6. Plate zucchini noodles, top with turkey meat sauce.
7. Garnish with Parmesan.

Notes

Zucchini releases water when cooked — cook on high heat briefly and DON’T cover the pan. Salting the raw zucchini and letting it sit 10 minutes, then patting dry, removes excess moisture and prevents soggy noodles.

Nutrition

Calories: 430 | Protein: 40g | Carbs: 22g | Fat: 18g | Fiber: 6g