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Italian Turkey Zoodles
August 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!

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