Written by Sandy Punia
Prep time: 10 mins
Cook time: 45 mins
Makes 6-8 servings
Ingredients
3 large zucchinis spiralized
1 lb ground turkey
650ml of pasta sauce (fire-roasted, tomatoes and garlic)
2 cloves garlic, minced
1 small onion, chopped
2 cups of sliced mushrooms
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon black pepper
1 tbsp Instant, low-sodium, chicken bouillon powder
Directions
- Using a spiralizer, make the zoodles and set aside.
- Heat a large non-stick skillet to medium heat. Add the turkey and cook until it’s browned. Drain and set aside. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
- Add the meat back into the pan and add the pasta sauce. Mix together and let the sauce heat up. Add the spices and mix together. Let the sauce gently boil. Serve immediately over a bed of zoodles.