Zucchini noodle bowl with turkey, mushroom and tomato sauce
This zucchini noodle bowl features spiralized zucchini noodles topped with a flavorful turkey, mushroom, and tomato sauce. It's a healthy, low-carb meal that combines fresh ingredients for a satisfying dish.
Cook time 25 min
Prep time 5 min
Ingredients:
3 zucchini3 tbsp olive oil
1 cup onion
2 garlic cloves
1 cup mushrooms
1 lb ground turkey
5 tomatoes
2 tbsp canned tomato paste
1 tsp salt
1 tsp black pepper
4 cups basil leaves
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.
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.
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!
Zucchini noodle bowl with turkey, mushroom and tomato sauce FAQ:
Zucchini noodles are not baked; they are quickly sautéed. Cook them in a skillet over medium-high heat for about 2-3 minutes until just tender.
A large skillet is recommended for cooking the turkey, vegetables, and sauce, preferably at least 12 inches in diameter to allow for even cooking.
Yes, you can substitute ground turkey with ground chicken, beef, or even a plant-based meat alternative depending on your dietary preferences.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in a microwave before serving.
You can substitute tomato paste with an equal amount of crushed tomatoes or tomato sauce, but this may alter the consistency of the sauce.
Cooking 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.
Nutrition Facts
6 ServingsCalories 210kcal
Protein 24g
Carbohydrates 12g
Fiber 3.28g
Sugar 8g
Fat 16g
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