If you want a low-carb, Paleo meal that packs protein, vegetables and taste, you have to try this zucchini noodles turkey vegetable marinara recipe!
I love zucchini. L-O-V-E it! I love it on my pizza, in my pasta, grilled, sauteed, roasted and even fried. I love zucchini tots, zucchini bread and, thanks to my sprializer, zucchini noodles!
I have been baking (and eating) so many sweets lately that my body was screaming at me for more veggies! A friend of mine used to make something she called zucchini stew that my daughter and I loved. Unfortunately, she didn’t use a recipe (I asked for it, of course), but I kind of remember the way it tasted. Inspired by that memory, I created this zucchini noodles turkey vegetable marinara recipe. It’s light yet satisfying and packed with flavor.
If you don’t have a spiralizer yet, you should consider either buying one for yourself or dropping hints to any and every family member for whatever gift-giving occasion is next for you! The 5-blade version from Spiralizer lets you quickly and easily turn zucchini (and other vegetables) into spaghetti-like “noodles” to use as a pasta substitute. It’s the perfect way to get more veggies into your diet and onto your family’s plates. You can also use it to make curly-q potatoes, thinly sliced sweet potatoes and more. When I first bought mine, I was afraid it was another one of those kitchen gadgets that would be such a pain to clean that I’d be reluctant to pull it out of my cabinet very often. But my fears were unfounded — cleanup is easy!
If you don’t have a spiralizer – or until someone makes your dreams come true by picking up on your hints and getting you one – you can use thinly sliced zucchini for this recipe instead. It will taste about the same, but it won’t have the same look or texture.
Ok, on with the recipe …
But first, you can pin it/save it and make it later!
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- 3-4 zucchinis, spiralized
- 2 small carrots, grated
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 1-1.25 lbs ground turkey
- 1 Tbsp olive oil
- 1 can petite diced tomatoes
- 1 tsp salt
- 3/4 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- fresh basil
Ingredients
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- Assemble your vegetables; wash the zucchini and carrots
- Chop the ends off of your zucchini, then place in your spiralizer with the small noodle blade and spin the spiralizer to create a plate full of zucchini noodles
- Chop the onions, grate the carrots and mince the garlic
- Sautee the zucchini noodles in a medium-large pan in 1/2 Tbsp olive oil; they will reduce down to about half the size (or less) of the original mound of zucchini; remove and place on a plate
- In the same pan, add the chopped onion, carrots and garlic; sautee in 1/2 Tbsp olive oil until the onion is tender
- At the same time you sautee the onions and carrots, brown the ground turkey in a separate, large pan; add all the spices (except the sugar and fresh basil)
- Add the all the veggies (except the zucchini noodles) plus the can of petite diced tomatoes; stir well; add the sugar (optional); let simmer for 15 minutes, stirring occasionally
- Add the zucchini noodles and mix lightly
- Spoon into bowls and top with torn fresh basil (or sprinkle a little dried basil on top if you don't have fresh basil handy). Enjoy!!
© Kitchen Gone Rogue. www.kitchengonerogue.com
