Ingredients

 

Zucchini Noodles:

 

3 large zucchini, spiralizer

 

Meat Mushroom Tomato Sauce:

 

  • 1 cup of onions, chopped
  • 2 garlic clove, minced
  • 8 oz. button mushrooms, sliced
  • 1 lb. of ground lean turkey
  • 2 28oz. cans of whole plum tomatoes {with sauce}
  • 2 tablespoon of tomato paste
  • 1 cup of fresh basil, chopped

salt & pepper

 

Instructions

  • Run 3 large zucchini’s through a spiralizer to create noodles. Set aside.
  • Heat a large saucepan to medium high heat.
  • Lightly spray pan with Pam, then add the chopped onions. Saute until translucent, about 2-3 minutes.
  • Next add minced garlic cloves, saute for 30 seconds and add sliced mushrooms.
  • Cook until mushrooms are browned, about 4-5 minutes.
  • Next add ground turkey and saute until cooked through, about 5-6 minutes.
  • Add whole plum tomatoes and 2 tablespoons of taste paste, break up the tomatoes with a spoon in the pot. Season with salt & pepper to taste.
  • Simmer sauce for 10 minutes.
  • In the meantime, bring a saucepan of water to a boil.
  • Boil noodles for a few minutes depending on how done you like your noodles. Be careful to not over cook or the noodle will be soggy.
  • Drain noodles by pouring through a colander, let sit a few minutes to drain any excess water from the noodles.
  • Finish off the meat mushroom sauce with freshly chopped basil.

Serve zucchini noodles with meat mushroom tomato sauce.

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Elie Merhi November 9, 2015

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