a tasty way to garnish leftover pasta!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- ¼ cup diced onion
- 1 clove garlic, chopped
- 1 pound ground turkey
- 1 (16 ounce) jar marinara sauce
- 1 (16 ounce) can fire-roasted diced tomatoes
- 2 cups zucchini noodles
- 7 tablespoons ricotta cheese
- ¼ cup shredded mozzarella cheese
- 5 leaves basil, thinly sliced
- 1 pinch red pepper flakes, or to taste (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
- Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
- Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.
- You can use hot sauce (such as Frank’s RedHot(R)) instead of red pepper flakes.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 5 g |
| Protein | 31 g |
| Saturated Fat | 6 g |
| Sodium | 918 mg |
| Sugars | 14 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made as written with the exception of basil, I used dried due to availability. This is a pretty basic zoodles with “spaghetti sauce” recipe. It was quick and easy to make. The recipe flavor is dependent on the type of sauce you use. If I were to make this again I would add more cheese.