Zucchini noodle bowl with turkey, mushroom and tomato sauce
Enjoy a healthy and delicious Zucchini Noodle Bowl with Turkey, Mushroom, and Tomato Sauce! Made with fresh zucchini spirals, savory ground turkey, and a rich tomato-mushroom sauce, it's a nutritious and flavorful meal that's perfect for any occasion. Easy to make and packed with wholesome ingredients like fresh basil and garlic. Your new go-to recipe for a guilt-free dinner!
- 18 Mar 2025
- Cook time 25 min
- Prep time 5 min
- 6 Servings
- 11 Ingredients
Zucchini noodle bowl with turkey, mushroom and tomato sauce is a healthy, flavorful, and low-carb alternative to traditional pasta dishes. This recipe combines fresh vegetables, lean ground turkey, and a rich tomato sauce, making it a nutritious and satisfying meal that's perfect for lunch or dinner.
Ingredients:
Instructions:
- Wash and dry the zucchinis. Using a spiralizer, create zucchini noodles. If you don't have a spiralizer, julienne the zucchinis into thin, noodle-like strips. Set aside.
- In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are tender, approximately 5 more minutes.
- Push the vegetables to the side of the skillet and add the remaining 1 tablespoon of olive oil to the empty side. Add the ground turkey, breaking it up with a spoon or spatula.
- Cook until the turkey is browned and cooked through, about 7-8 minutes. Mix the turkey with the vegetables.
- Add the diced tomatoes and tomato paste to the skillet. Stir to combine with the turkey and vegetable mixture.
- Season with salt and black pepper. Reduce the heat to low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
- During the last 2 minutes of cooking, add the roughly torn basil leaves to the sauce. Stir until the basil is wilted and well combined with the sauce.
- In a separate large skillet over medium-high heat, add the prepared zucchini noodles. Cook for about 2-3 minutes, stirring occasionally, until they are just tender but still firm to the bite (al dente). Do not overcook as they can become mushy.
- Divide the cooked zucchini noodles among serving bowls. Top with the turkey, mushroom, and tomato sauce.
- Garnish with additional fresh basil, if desired. Serve immediately and enjoy your delicious and healthy zucchini noodle bowl with turkey, mushroom, and tomato sauce.
Tips:
- Use a spiralizer to create consistent zucchini noodles, which will cook more evenly.
- Avoid overcooking the zucchini noodles to prevent them from becoming mushy.
- For a richer flavor, let the tomato sauce simmer on low heat for a longer period.
- Add a splash of white wine to the sauce for an extra layer of flavor.
- Garnish with fresh basil leaves and a sprinkle of Parmesan cheese for added taste and presentation.
- If you want a spicier kick, add a pinch of red pepper flakes to the sauce.
This zucchini noodle bowl with turkey, mushroom, and tomato sauce is not only delicious but also packed with nutrients. It's an excellent way to enjoy a hearty meal without the added carbs from traditional pasta. Enjoy your wholesome and tasty dish!
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 3.28g | 9% |
| Sugar 8g | 8% |
| Fat | |
| Fat 16g | 18% |
| Saturated 3.14g | 10% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 88mg | 15% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 8mg | 53% |
| Vitamin B6 0.86mg | 50% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 1.02ug | 42% |
| Vitamin C 40mg | 45% |
| Vitamin E 0.83mg | 6% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.34mg | 38% |
| Iron, Fe 2.33mg | 21% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 940mg | 28% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 470mg | 31% |
| Zinc, Zn 3.16mg | 29% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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