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zoodle spaghetti wtih turkey meat sauce on a plate
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5 from 4 votes

Zoodle Spaghetti with Turkey Meat Sauce

Zoodle spaghetti with turkey meat sauce makes a light yet satisfying meal that's full of fabulous flavor. This sauce works equally well with pasta (or a combo of pasta and zoodles) if you prefer.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Zucchini
Cuisine: American
Keyword: turkey meat sauce, zoodle spaghetti
Calories: 301kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 4 medium zucchini about 1 ½ pounds/(680 grams) total, spiralized
  • 1 ½ teaspoons fine sea salt divided
  • 3 tablespoons (45 ml) olive oil, divided
  • 1 medium onion diced small
  • 4 garlic cloves minced
  • 1 pound (454 grams) ground turkey
  • 28 ounces (793 grams) diced tomatoes
  • ½ teaspoon dried fennel seed
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
  • Grated parmesan or pecorino cheese
  • ¼ cup minced fresh flat-leaf parsley

Instructions

  • Arrange the zoodles on a double layer of paper towels. Sprinkle with ½ teaspoon of the 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 2 tablespoons of the oil over medium-high.
  • 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, red pepper flakes, and black pepper 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 tablespoon 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 grated cheese and parsley, and serve.

Notes

  1. You can use any zucchini or yellow summer squash that you have. I prefer to buy zucchini on the smaller side since they're a bit sweeter and more tender before they get too big. Smaller, straighter zucchini are also a little bit easier to spiralize. Four medium zucchini weigh about 1 ½ pounds total and yield about six cups raw zoodles.
  2. My favorite ground turkey is a mixture of white and dark meat (half a pound of each). It makes things extra flavorful and tender. But if you've only got white meat or would simply rather use that, it's all good. That's what I've pictured here.
  3. Canned or boxed diced tomatoes have just the right texture for this sauce. They vary by brand but tend to start with a fair amount of liquid and thicken up with simmering. If your brand is thicker, without much liquid, you can cover the pan while simmering.
  4. The sauce will keep well in an airtight container in the fridge for up to a week or in the freezer for a year. You can prepare the zoodles in advance through the drying stage and store the whole paper towel bundle in a zip-top bag in the fridge for up to a week. Sauté them right before serving.

Nutrition

Calories: 301kcal | Carbohydrates: 17.1g | Protein: 24.9g | Fat: 16.2g | Fiber: 3g