Ground Turkey And Zucchini Noodles Recipes

GROUND TURKEY AND ZUCCHINI NOODLES

Steps:

• Cook turkey and onions in large skillet sprayed with cooking spray on medium heat 8 to 10 min. or until turkey is done, stirring frequently. Use slotted spoon to transfer turkey mixture to bowl, reserving drippings in skillet.
• Add mushrooms and tomatoes to reserved drippings; cook 5 min. or until mushrooms are tender, stirring frequently. Add zucchini; cook and stir 5 min. or until crisp-tender. Add cream cheese; cook 2 to 3 min. or until completely melted, stirring constantly.
• Return turkey mixture to skillet; mix well. Stir in pesto sauce; cover. Cook on medium-low heat 8 min. or until heated through, stirring occasionally.
• Sprinkle with Parmesan.

ZUCCHINI NOODLES IN A GROUND TURKEY MARINARA SAUCE

Steps:

• In a sauté pan over medium heat, cook the chopped onion until translucent and then add the garlic. Once the garlic becomes aromatic, add the ground turkey and mix the onion and garlic within the ground turkey. Cook the meat mixture until all of the pink in the meat is gone. Add red pepper flake if you prefer to spice this dish up (I love it that way) and add the marinara sauce. Bring the meat sauce to a simmer.
• Coat a frypan with avocado oil over medium heat. Add zucchini noodles and mushrooms, sauté covered for about 5-7 minutes, stir occasionally.
• Add the zucchini and mushroom to the meat sauce and mix together. Let the flavors combine for 1-2 minutes and then serve.
• Top each plate with grated parmesan cheese.

TURKEY SPAGHETTI ZOODLES

Steps:

• Heat olive oil in a large skillet over medium heat. Add turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until turkey is lightly browned, 4 to 5 minutes.
• Stir marinara sauce and baby spinach into the turkey mixture; cook and stir until marinara sauce is warm through, about 3 minutes.
• Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes.

ITALIAN TURKEY ZOODLES

Steps:

• Make zucchini noodles using a spiralizer or julienne peeler. Place noodles in a colander and cover liberally with 1 tablespoon salt. Let sit until noodles release some moisture, about 20 minutes. Rinse noodles and pat dry.
• Place ground turkey, garlic salt, garlic powder, onion powder, cayenne pepper, and red pepper flakes in a large oven-safe skillet over medium heat. Cook and stir until turkey is browned and juices run clear, about 5 minutes. Drain grease.
• Push turkey to the sides of the skillet to make an empty space in the center. Add olive oil and minced garlic; cook until garlic is fragrant, about 1 minute.
• Preheat oven to 400 degrees F (200 degrees C).
• Stir diced tomatoes, tomato paste, balsamic vinegar, parsley, basil, Italian seasoning, 1/2 teaspoon salt, and black pepper into the skillet. Bring to a boil; cook until sauce thickens, about 15 minutes. Stir in noodles. Cover with cottage cheese. Sprinkle mozzarella cheese evenly on top.
• Bake in the preheated oven until cheese is melted, about 15 minutes. Turn on broiler and broil until cheese is golden brown, about 2 minutes. Remove from oven and let sit for 5 to 10 minutes before serving.

ZUCCHINI NOODLES WITH QUICK TURKEY BOLOGNESE

Steps:

• Prepare Quick Turkey Meat Sauce as directed.
• As the sauce cooks, divide zucchini noodles among 4 single-serving containers with lids (about 2 cups per container).
• Add 3/4 cup of the sauce and 2 tablespoons Parmesan to each container. Seal and refrigerate for up to 4 days.
• To reheat, vent the lid and microwave on High until the sauce is steaming and the noodles are tender, 2 1/2 to 3 minutes.

GROUND TURKEY AND TOMATO BASIL ZUCCHINI NOODLES

Steps:

• Using a spiralizer or vegetable peeler, make the zucchini noodles.
• Heat half of the olive oil in a large sauce pan over medium high heat. Add the onion and carrot. Cook for 5 minutes until becoming translucent. Add the turkey and cook for 6-8 minutes until browned. Stir in the garlic and cook for 1 minute until fragrant. Add the tomatoes, Italian seasoning, Worcestershire, paprika, salt, and pepper. Let simmer for 20-25 minutes.
• Meanwhile saute the zucchini noodles in the remaining olive oil. Cook for 2-3 minutes until just tender. Drain any excess liquid.
• Serve with the sauce and 1.5 tbsp. of Parmesan cheese per serving and chopped basil.