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Zucchini Noodles (Zoodles) with Turkey Meat Sauce


  • 4 medium zucchini, spiralized
  • Salt
  • 2 tablespoons + 1 teaspoon olive oil, divided
  • 1 medium onion, diced small
  • 4 garlic cloves, minced
  • 1 pound ground turkey
  • 26 ounces chopped tomatoes
  • 1/2 teaspoon dried fennel seed
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Freshly ground black pepper
  • Grated parmesan or pecorino cheese
  • Chopped parsley


  • Arrange the zoodles on a double layer of paper towels. Sprinkle with a little bit of salt. Cover with a double layer of paper towels and press gently. Leave while you make the sauce.
  • In a 12-inch frying pan, heat the oil over medium-high heat. Add the onion, garlic and turkey and sprinkle with 1 teaspoon salt. Cook, stirring from time to time to break up the meat into bite-sized pieces, until turkey is cooked through and nicely browned in spots, about five minutes.
  • Add tomatoes, fennel, basil, thyme, oregano and red pepper flakes to pan and stir to incorporate. Reduce heat and simmer for about 10 minutes, until nice and thick.
  • When ready to serve, give the zoodles a gentle squeeze between paper towels to remove as much moisture as possible. Warm the remaining teaspoon olive oil in a second frying pan. Add zoodles to frying pan and cook, tossing with tongs or a rubber spatula, for about a minute. They should retain a nice bite but not look raw.
  • Divide zoodles among four bowls and top with sauce. Garnish with pepper, cheese and parsley, and serve.
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