LIVE

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

Recipe Summary

prep:
15 mins
cook:
38 mins
additional:
25 mins
total:
1 hr 18 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

380 calories; protein 40.2g; carbohydrates 17.1g; fat 17.2g; cholesterol 110.2mg; sodium 3073.5mg. Full Nutrition
Advertisement

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2016
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
(7)

Most helpful critical review

Rating: 2 stars
10/05/2018
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
(1)
32 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/10/2016
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
(7)
Rating: 5 stars
08/16/2016
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
(6)
Rating: 4 stars
10/12/2016
Am eating leftovers lunch.loved it never had minced turkey before it's great.Oh and hubby also loved it Read More
(2)
Advertisement
Rating: 5 stars
05/06/2016
Delicious had everyone fooled they were eating pasta!! Read More
(2)
Rating: 5 stars
06/06/2017
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
(1)
Rating: 5 stars
02/19/2017
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
(1)
Advertisement
Rating: 2 stars
10/05/2018
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
(1)
Rating: 5 stars
09/08/2016
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
(1)
Rating: 3 stars
12/29/2016
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