Zucchini Noodles With Turkey Marinara Sauce

Serving 3 people

45 min


  • dried thyme 1/4 teaspoon dried thyme
  • garlic 1 large clove garlic, minced
  • ground mustard 1/2 teaspoon ground dry mustard
  • ground turkey 1 pound (455g) ground turkey or leftover cooked turkey
  • olive oil 2 tablespoons (30ml) olive oil
  • onion 1 medium onion, minced
  • paprika 1/2 teaspoon paprika
  • parmesan cheese 1/2 cup (120ml) grated parmesan cheese, or to taste
  • pepper fresh cracked black pepper, to taste
  • sea salt 1/2 teaspoon kosher or sea salt, or more to taste
  • sugar 1/2 teaspoon sugar
  • worcestershire sauce 1 teaspoon (5ml) Worcestershire sauce
  • zucchini about 2-3 medium zucchini, cut into noodle strips with a spiralizer or mandolin
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How to make it

  1. Heat large sauce pan over medium-high heat.
  2. Add 1 tablespoon of olive oil and saute the zucchini noodles untiltender, about 2-3 minutes. Set aside to continue releasing excess water. Do not overcook the zucchini noodles.Make the turkey marinara sauce: In medium sauce pan, heat over medium-high heat.
  3. Add olive oil, onions and garlic. Cook untiltranslucent.
  4. Add ground turkey and cook untillight brown, about 5 minutes. If you're cooking with leftover cooked turkey, just cook the turkey untilheated through, about 2-3 minutes.
  5. Add tomato sauce, dried thyme, paprika, Worcestershire sauce, dry mustard, sugar and salt and pepper.Bring the sauce to a low boil, then reduce heat to a low simmer. Simmer the sauce on low heat for about 20-25 minutes.
  6. Serve the sauce over the zucchini noodles. Sprinkle with parmesan cheese.