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Italian Turkey Zoodles
March 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.

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