Zucchini Spaghetti With Turkey Marinara Sauce Recipes

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.

ZUCCHINI SPAGHETTI WITH TURKEY MARINARA SAUCE

Steps:

• Saute the onion in olive oil for 3 minutes in medium heat. Make sure not to burn the onions(the sweetness of your sauce will come from this caramelization).
• Add the garlic and cook for 2 more minutes. Add the Turkey and season with salt and pepper, cook for 5 minutes.
• Add the tomato and simmer in low heat for 10 minutes Season with oregano and thyme.
• Keep the sauce in low while you work with the Zucchini and the Spiralizer.
• Set your Spiralizer on work table. Wash your zucchini and cute the ends. Set the zucchini in the machine and start turning the handle until the spaghetti starts rolling out. Make sure you don't press the handle too hard.
• Add your Zucchini to your Marinara sauce and cook for 1 minute in medium heat making sure it does not over cook, keeping the zucchini noodles crunchy. You can also serve directly to the plate and add the sauce over it without cooking them/..

AMAZING GROUND TURKEY TOMATO SAUCE

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, tomato, basil, and garlic in hot oil until the onion begins to soften, about 5 minutes.
• Break ground turkey into small pieces and add to pot; season with Italian seasoning and oregano. Cook and stir mixture until turkey is completely browned, 7 to 10 minutes.
• Stir tomato sauce into the turkey mixture; bring to a boil, reduce heat to low, and simmer until the sauce has thickened slightly, 20 to 25 minutes.
• Stir tomato paste into the turkey mixture until evenly colored; season with salt and pepper. Cook until the liquid is reheated, 1 to 2 minutes more.

ITALIAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
• Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
• Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
• While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
• Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
• Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
• Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
• Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
• Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
• *I used my Basil Tomato Sauce Recipe #447975.

ZUCCHINI SPAGHETTI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
• Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

ZUCCHINI NOODLES WITH TURKEY MARINARA RECIPE

Steps:

• Prep the zucchini noodles: Heat large sauce pan over medium-high heat. Add 1 tablespoon of olive oil and saute the zucchini noodles until tender, about 2-3 minutes. Set aside to continue releasing excess water. Do not overcook the zucchini noodles.
• Make the turkey marinara sauce: In medium sauce pan, heat over medium-high heat. Add olive oil, onions and garlic. Cook until translucent.
• Add ground turkey and cook until light brown, about 5 minutes. If you're cooking with leftover cooked turkey, just cook the turkey until heated through, about 2-3 minutes.
• Add tomato sauce, dried thyme, paprika, Worcestershire sauce, dry mustard, sugar and salt and pepper.
• Bring the sauce to a low boil, then reduce heat to a low simmer. Simmer the sauce on low heat for about 20-25 minutes.Serve the sauce over the zucchini noodles. Sprinkle with 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.