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


  1. 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.
  2. 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.
  3. Pour the tomato sauce into the pan and stir until combined.
  4. 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.
  5. 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.
  6. 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.
  7. Optional: garnish with Parmesan cheese, red pepper flakes and freshly chopped herbs. Serve immediately.