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Turkey Sauce with Zucchini Noodles

  • 4 Servings
  • 15 mins or less Prep Time
  • 3.5 hrs Total Time

Ingredients

  • 1 package 97-99% Fat Free Ground Turkey Breast
  • 2 tablespoons olive oil, divided
  • 1 medium carrot, diced
  • 1 medium celery stalk, diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 28-ounce can tomatoes in tomato puree, coarsely chopped
  • 1/3 cup water
  • 2 tablespoons tomato paste
  • 1 teaspoon dried Italian seasoning
  • 1 bay leaf
  • Kosher salt to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 5 medium zucchini, about 7 ounces each, ends trimmed
  • Freshly grated Parmesan cheese, optional
Serving Size About 1 1/2 cups zucchini and 1 1/4 cups sauce
Amount Per Serving
Calories 350
Calories from fat 100
% Daily Value*
Total fat 11 g 17 %
Saturated fat 2.5 g 13 %
Trans fat 0 g
Cholesterol 80 mg 27 %
Sodium 700 mg 29 %
Total Carbohydrates 21 g 7 %
Dietary Fiber 3 g 12 %
Sugars 13 g
Protein 37 g
Vitamin A 90%
Vitamin C 90%
Calcium 10%
Iron 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

  • Step 1

    Heat a large saucepan over medium heat and add 1 tablespoon oil. Add carrot, celery, onion and garlic. Cook, stirring occasionally, until onion softens, about 3 minutes.

  • Step 2

    Add ground turkey and cook, stirring occasionally and breaking up meat with a wooden spoon, cook to 165°F using a meat thermometer, about 4 minutes.

  • Step 3

    Transfer the mixture to a 4- to 6-quart slow cooker. Add the tomatoes with their puree, 1/3 cup water, tomato paste, Italian seasoning, 1 teaspoon salt, crushed red pepper and bay leaf. Stir well. Cover and cook for 3 hours on high or 6 hours on low.

  • Step 4

    Using a spiral cutter, mandoline or large holes on a box grater, cut zucchini into long thin noodles; stop grating when you reach the seedy center.

  • Step 5

    Heat the remaining tablespoon oil in a very large nonstick skillet over medium-high heat. Add the zucchini and cook, tossing often with two spoons, just until the zucchini is heated through and beginning to soften, about 3 minutes. Do not overcook. Season with 1/2 teaspoon salt.

  • Step 6

    Transfer zucchini to bowls. Top each with sauce and serve with Parmesan cheese.

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