The ingredient list now reflects the servings specified
Directions
Cook's Notes:
Ricotta cheese can be used in the place of cottage cheese, and ground beef or ground chicken can replace the ground turkey if desired. Substitute 1 tablespoon chopped fresh basil for the dried if preferred.
A jar of spaghetti sauce can also be used in the place of the tomatoes, tomato paste, and spices to speed things up, but I don't feel that it's quite as good.
Editor's Note:
Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Nutrition Facts
Per Serving:
380 calories; protein 40.2g; carbohydrates 17.1g; fat 17.2g; cholesterol 110.2mg; sodium 3073.5mg.
Full Nutrition
Ground turkey is not normally one of my favorite meats but what really worked with this for me was all the spices. The meat was full of flavor. I chose to use white balsamic vinegar rather than the dark because I prefer it. I began making this and then realized I didn't have any tomato paste so I used some tomato sauce with basil garlic and oregano in it and thickened it with just a little flour. Also I was apprehensive but added the tablespoon of salt to the zucchini. But I could not add any more salt to the meat as it cooked. I'm glad I didn't. It was seasoned just fine. One thing I love about this recipe is that the pan it cooks in goes from stove top to oven. Not a lot of dirty dishes to clean up. Read More
Sorry, way too salty. I should have listened to the other reviewers and reduced the salt by half or more and season to taste. I ended up adding another can of diced tomatoes and tons of sugar to even out the saltiness, it didn’t work. I am using this as a sauce on top of regular noodles and I still find it too salty. Read More
Ground turkey is not normally one of my favorite meats but what really worked with this for me was all the spices. The meat was full of flavor. I chose to use white balsamic vinegar rather than the dark because I prefer it. I began making this and then realized I didn't have any tomato paste so I used some tomato sauce with basil garlic and oregano in it and thickened it with just a little flour. Also I was apprehensive but added the tablespoon of salt to the zucchini. But I could not add any more salt to the meat as it cooked. I'm glad I didn't. It was seasoned just fine. One thing I love about this recipe is that the pan it cooks in goes from stove top to oven. Not a lot of dirty dishes to clean up. Read More
My family loves zoodles and this is a fantastic recipe! I made a few adjustments that I think made it even yummier and perhaps a bit more nutritious. I sautéed one chopped onion and one chopped green pepper in olive oil and minced garlic before adding the turkey for browning. I significantly reduced the onion powder and garlic powder and omitted the garlic salt altogether. I didn't add more oil or garlic when I added the diced tomatoes and tomato paste. The sauce was looking a little dry for my taste probably because of the added onion and pepper so I added a second can of diced tomatoes. After simmering the meat mixture with the tomatoes tomato paste and spices for 7-10 minutes I added a cup or so of chopped mushrooms. When the mushrooms were tender I removed the pot from the heat and stirred in a couple of large handfuls of a bagged spinach/kale mix I had on hand. Once the leaves wilted a bit it was time to add the zoodles and proceed as the recipe directed. Because I used a dutch oven rather than a skillet I put everything in a lasagna pan before adding the cottage cheese and mozzarella but I'll definitely try this as a "one dish" meal in the future. I haven't had such an enthusiastic response to a new recipe in a while; this is a healthy meal that will be repeated many times at our house! Read More
Was delicious!!! Made a few minor tweaks. I only used 2 medium zucchini and that was plenty. I try to cut out as much salt as possible so I didn't do the sprinkling with a tablespoon of salt just patted the zucchini dry after spiralizing. Omitted the garlic salt I thought the garlic powder and minced garlic was enough. I don't have an oven proof skillet so I used a regular skillet and transferred it into a 13 x 9 baking pan lined with foil when it was time for baking. This recipe will definitely be going in the cookbook! Read More
This is a great low cal meal and it's really tasty. I felt like I had eaten a big plate of pasta but there are hardly and carbs (just the cheese). My husband loved it too. I reduced the amount of balsamic vinegar and used ground turkey breast (to reduce the fat). I also substituted the marinara sauce with San Marzano peeled tomatoes (they always make a more favorable sauce.) I will definitely make this again. Read More
Sorry, way too salty. I should have listened to the other reviewers and reduced the salt by half or more and season to taste. I ended up adding another can of diced tomatoes and tons of sugar to even out the saltiness, it didn’t work. I am using this as a sauce on top of regular noodles and I still find it too salty. Read More
I added fresh parsley and basil. Also added chopped red pepper and mushrooms. I did not salt and drain my zoodles.. I just added them with the meat and sauce and veggies. Baked as directed and put under the broiler for 2 minutes. It reminds you of lasagne. Delicious!!!!!!!tmj. Read More
I used our ground venison mix instead of ground turkey. Taste was fine for me but my husband didn't agree. Maybe I didn't cook it long enough before the oven stage or the zucchini released more liquid than expected but it was more watery than I'd like. He's not a zucchini fan so his opinion isn't a big factor for this one bu I probably won't make this again. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Ground turkey is not normally one of my favorite meats but what really worked with this for me was all the spices. The meat was full of flavor. I chose to use white balsamic vinegar rather than the dark because I prefer it. I began making this and then realized I didn't have any tomato paste so I used some tomato sauce with basil garlic and oregano in it and thickened it with just a little flour. Also I was apprehensive but added the tablespoon of salt to the zucchini. But I could not add any more salt to the meat as it cooked. I'm glad I didn't. It was seasoned just fine. One thing I love about this recipe is that the pan it cooks in goes from stove top to oven. Not a lot of dirty dishes to clean up.
My family loves zoodles and this is a fantastic recipe! I made a few adjustments that I think made it even yummier and perhaps a bit more nutritious. I sautéed one chopped onion and one chopped green pepper in olive oil and minced garlic before adding the turkey for browning. I significantly reduced the onion powder and garlic powder and omitted the garlic salt altogether. I didn't add more oil or garlic when I added the diced tomatoes and tomato paste. The sauce was looking a little dry for my taste probably because of the added onion and pepper so I added a second can of diced tomatoes. After simmering the meat mixture with the tomatoes tomato paste and spices for 7-10 minutes I added a cup or so of chopped mushrooms. When the mushrooms were tender I removed the pot from the heat and stirred in a couple of large handfuls of a bagged spinach/kale mix I had on hand. Once the leaves wilted a bit it was time to add the zoodles and proceed as the recipe directed. Because I used a dutch oven rather than a skillet I put everything in a lasagna pan before adding the cottage cheese and mozzarella but I'll definitely try this as a "one dish" meal in the future. I haven't had such an enthusiastic response to a new recipe in a while; this is a healthy meal that will be repeated many times at our house!
Was delicious!!! Made a few minor tweaks. I only used 2 medium zucchini and that was plenty. I try to cut out as much salt as possible so I didn't do the sprinkling with a tablespoon of salt just patted the zucchini dry after spiralizing. Omitted the garlic salt I thought the garlic powder and minced garlic was enough. I don't have an oven proof skillet so I used a regular skillet and transferred it into a 13 x 9 baking pan lined with foil when it was time for baking. This recipe will definitely be going in the cookbook!
This is a great low cal meal and it's really tasty. I felt like I had eaten a big plate of pasta but there are hardly and carbs (just the cheese). My husband loved it too. I reduced the amount of balsamic vinegar and used ground turkey breast (to reduce the fat). I also substituted the marinara sauce with San Marzano peeled tomatoes (they always make a more favorable sauce.) I will definitely make this again.
Sorry, way too salty. I should have listened to the other reviewers and reduced the salt by half or more and season to taste. I ended up adding another can of diced tomatoes and tons of sugar to even out the saltiness, it didn’t work. I am using this as a sauce on top of regular noodles and I still find it too salty.
I added fresh parsley and basil. Also added chopped red pepper and mushrooms. I did not salt and drain my zoodles.. I just added them with the meat and sauce and veggies. Baked as directed and put under the broiler for 2 minutes. It reminds you of lasagne. Delicious!!!!!!!tmj.
I used our ground venison mix instead of ground turkey. Taste was fine for me but my husband didn't agree. Maybe I didn't cook it long enough before the oven stage or the zucchini released more liquid than expected but it was more watery than I'd like. He's not a zucchini fan so his opinion isn't a big factor for this one bu I probably won't make this again.
