Zucchini Noodles With Turkey Marinara Sauce
For the Zucchini noodles:
- About 2-3 medium zucchini, cut into noodle strips with a spiralizer or mandolin
- 1 tablespoon (15ml) olive oil
For the turkey marinara sauce:
- 2 tablespoons (30ml) olive oil
- 1 pound (455g) ground turkey or leftover cooked turkey
- 1 medium onion, minced
- 1 large clove garlic, minced
- 2 (14.5 oz or 411g) cans of tomato sauce, crushed or diced tomatoes (choose your tomato texture!)
- 1/4 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon (5ml) Worcestershire sauce
- 1/2 teaspoon ground dry mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher or sea salt, or more to taste
- fresh cracked black pepper, to taste
- 1/2 cup (120ml) grated parmesan cheese, or to taste
- Prep the zucchini noodles: Heat large sauce pan over medium-high heat. Add 1 tablespoon of olive oil and saute the zucchini noodles until tender, about 2-3 minutes. Set aside to continue releasing excess water. Do not overcook the zucchini noodles.
- Make the turkey marinara sauce: In medium sauce pan, heat over medium-high heat. Add olive oil, onions and garlic. Cook until translucent.
- Add ground turkey and cook until light brown, about 5 minutes. If you're cooking with leftover cooked turkey, just cook the turkey until heated through, about 2-3 minutes.
- Add tomato sauce, dried thyme, paprika, Worcestershire sauce, dry mustard, sugar and salt and pepper.
- Bring the sauce to a low boil, then reduce heat to a low simmer. Simmer the sauce on low heat for about 20-25 minutes.
- Serve the sauce over the zucchini noodles. Sprinkle with parmesan cheese.
If you have leftover Thanksgiving turkey, you can use it in this recipe instead of fresh ground turkey. You don't have to cook the leftover turkey as long and the flavor will still be great. Our favorite zucchini noodle tool is this Paderno Spiralizer .
Total Time: 45 Minutes
Yield: Serves 3-4