This recipe will make you re-think how much you need pasta in your favorite spaghetti and meatballs dish. Maybe I’m just a carb loving fool, but I rarely agree with recipes that substitute lovely pasta for veggies.
This one is different.
Something about the spicy marinara and the flavorful Italian turkey that really takes over and you won’t mind eating veggies instead of noodles. I know, crazy!
This meal is quick, easy, and pretty much as beginner as you can get. It’s a healthy, low carb meal that I can eat three days in a row and continually look forward to.
First thing that you want to do is cook your ground turkey. I use Jenny-O’s Italian Seasoned Ground Turkey- I know it’s cheating, but so worth it!
I usually do half crumbled and make the other half into meatballs. To make the meatballs, I just add in about 2 tablespoons of plain breadcrumbs then roll in your hand to form 8 meatballs.
While your turkey is browning, start spiralizing your zucchini. I use 3-4 zucchinis depending on their size. You can use a handheld or standing spiralizer for this recipe although I tend to use the smaller for zucchini.
Once you have your big pile of pretty fake noodles, use a knife or pizza cutter to slice your zoodles to 5 or 6 inches long (or don’t and you can slurp and get tomato sauce everywhere).
Heat a large nonstick pan with a little olive oil and sauté for 10 min until tender. After I finish with these, I like to transfer to a plate and pat with a paper towel to remove any excess water. You don’t want watery zoodles, my friends!
After your turkey has been browned, add your favorite jar of marinara to the pot (yes, a jar- I said it was quick and easy ok).
My favorite is Mezzetta’s Spicy Marinara. You can also use Mezzetta’s Marinara and Sweet Basil if spice isn’t your jam. Let the meat and marinara cook down for 10 min on medium-low heat.
After your zoodles have been patted dry and meat sauce has simmered, combine together and stir gently to combine everything.
Lastly, top with Parmesan and lightly dried basil.
Serve with a garden salad if you’re good, or French bread if you’re like me!
- 3-4 zucchini
- 1 jar of your favorite Marinara sauce, I use Mezzetta’s Spicy Marinara
- 1 lb Jenny-O ground turkey, plain or Italian seasoned
- 2 tbs plain breadcrumbs
- 1/4 c Parmesan cheese
- 2-3 tsp lightly dried basil
- Crumble and brown half of ground turkey and make the rest into 8 meatballs, cook turkey until no pink left
- Add marinara to turkey and simmer for 10 min
- Spiral zucchini and cut to smaller pieces, sauté in 1 tbs olive oil for 10 min or until tender, pat to remove excess water
- Combine zucchini and meat sauce, stirring gently
- Add cheese and herbs to top of dish