In need of a hearty but healthy dinner? Instead of pasta, try zucchini noodles, a low-carb alternative that adds a pop of color to this flavorful, protein-packed comfort meal.
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 1 pound lean ground turkey
- Salt and pepper
- 1 teaspoon dried oregano
- 1 24 ounce jar tomato basil sauce
- 3-4 zucchini, spiralized (see directions)
- Red pepper flakes (optional)
- Fresh parsley or basil, to garnish
- Grated Parmesan cheese, to garnish
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and carrots and cook for two to three minutes, until fragrant.
- Add the ground turkey and garlic. Season with salt, pepper, oregano and a pinch of red pepper flakes, if using. Cook until the meat is browned, 6 to 8 minutes.
- Pour the tomato sauce into the pan and stir until combined.
- Bring the sauce to a boil, then turn the heat down to low and let simmer. Simmer at least 15 to 20 minutes to allow the flavors to develop.
- While the sauce simmers, slice the ends of zucchini. Use a countertop spiralizer unit, or a handheld spiralizer to cut the zucchini into thin noodles onto a cutting board. If you don’t have a spiralizer, you can carefully use a vegetable peeler or knife to slice the zucchini into thin strips that resemble noodles. If the zucchini noodles seem watery, gently wrap a paper towel around them and squeeze out any excess moisture.
- Once you are ready to eat, bring the heat back up to a medium-low heat, and add the zucchini noodles into the sauce. Cook the zucchini noodles 3 to 4 minutes, toss well into the sauce.
- Optional: garnish with Parmesan cheese, red pepper flakes and freshly chopped herbs. Serve immediately.