Italian Turkey Zoodles Recipes

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TURKEY BOLOGNESE WITH VOODLES



Turkey Bolognese with Voodles image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 16

1 pound ground turkey (I like ground skinless dark meat)
One 16-ounce can tomato sauce
One 6-ounce can tomato paste
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
1 teaspoon Italian seasoning
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
1 large carrot, finely chopped
1/2 yellow onion, finely chopped
2 tablespoons chopped fresh parsley
About 8 zucchini (I use 1 to 2 zucchini per person, depending on their size)
Nonstick cooking spray or a drizzle of olive oil, for the skillet
Kosher salt and freshly ground black pepper
Grated Parmesan, for garnish

Steps:

  • For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
  • For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
  • Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat.
  • Add a few tablespoons of grated Parmesan and serve.

ITALIAN TURKEY ZOODLES



Italian Turkey Zoodles image

This is an easy low-carb pasta with tomato meat sauce that is so yummy, and has a mild kick.

Provided by Haley Griffin Egesdahl

Categories     World Cuisine Recipes     European     Italian

Time 1h18m

Yield 4

Number Of Ingredients 20

3 zucchini
1 tablespoon salt, or more as needed
1 pound ground turkey
½ teaspoon garlic salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
1 teaspoon olive oil
1 teaspoon minced garlic
1 (14.5 ounce) can diced tomatoes
1 (3 ounce) can tomato paste
2 tablespoons balsamic vinegar
2 teaspoons dried parsley
1 teaspoon dried basil
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup small-curd cottage cheese
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 17.1 g, Cholesterol 110.2 mg, Fat 17.2 g, Fiber 3.7 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 3073.5 mg, Sugar 9.5 g

TURKEY SPAGHETTI ZOODLES



Turkey Spaghetti Zoodles image

A super simple one-pot dinner that's low calorie, low carb, paleo, gluten-free and takes just 10 minutes to make. This will be your go-to week night dinner! Serve immediately or store in the refrigerator up to 3 days.

Provided by Megan Olson

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 24m

Yield 5

Number Of Ingredients 11

1 teaspoon extra-virgin olive oil
1 ¼ pounds ground turkey breast
1 cup diced green bell pepper
1 tablespoon minced garlic
2 teaspoons Italian seasoning
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon red pepper flakes
3 cups marinara sauce
2 cups baby spinach leaves
4 zucchini, cut into noodle-shape strands

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.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 26.8 g, Cholesterol 84.8 mg, Fat 6.1 g, Fiber 6.1 g, Protein 34.3 g, SaturatedFat 1.5 g, Sodium 802.9 mg, Sugar 15.7 g

ZIPPY TURKEY ZOODLES



Zippy Turkey Zoodles image

Eating healthy doesn't mean sacrificing flavor-and these spiced-up zoodles prove it. If you don't have a spiralizer, simply slice the zucchini julienne-style. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

4 teaspoons olive oil, divided
1 pound ground turkey
1 small onion, finely chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 medium zucchini, spiralized
4 plum tomatoes, chopped
1 cup frozen corn, thawed
1 cup black beans, rinsed and drained
Optional: Chopped fresh cilantro and shredded cheddar cheese

Steps:

  • In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add turkey, onion, jalapeno and garlic and cook until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles, 8-10 minutes; drain. Stir in seasonings; remove and keep warm. Wipe out pan., In the same pan, heat remaining olive oil; cook zucchini over medium heat until crisp-tender, 3-5 minutes. Stir in tomatoes, corn, beans and reserved turkey mixture; heat through. Serve with cilantro and cheese if desired.

Nutrition Facts : Calories 332 calories, Fat 14g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 500mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic Exchanges

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