Zucchini noodles with turkey marinara is my all-time favorite low-carb recipe for those easy weeknight dinners. Zucchini noodles taste similar to pasta with a fraction of the calories. Top these fun zoodles off with a simple heart-healthy turkey marinara sauce and lots of parmesan!
Say hello to our Tuesday weeknight dinner. Or what we like to call ‘Tueoozles’.
Corny? Absolutely. But there is nothing corny about having an absolutely delicious low carb pasta with half the calories or normal pasta. I’m not kidding you when I tell you we make this recipe every. Single. Week. Every time we make a recipe with zucchini noodles I seriously feel like I’m eating comfort food even though the whole meal is extraordinarily healthy.
Have I also mentioned that my GoodCook spiralizer is so fun to use it practically feels like a toy for adults in the kitchen? I’m always amazed every time I break it out at how quickly I can spiralize noodles.
You’re going to love having this in your weeknight dinner rotation.
How to make zucchini noodles with a spiralizer
- Start by washing, drying and trimming the ends of each zucchini
- Choose a blade depending on what size noodles you want to achieve. There are blades thin noodles, thicker noodles like spaghetti or chunky ribbon-style noodles. Today we are using a medium-thick spaghetti style noodles.
- Place the whole zucchini in between the GoodCook spiralizers pronged side and the entrance point of the spiralizer. Flip and hold the tension handle forward and begin to spiralize.
How to cook zucchini noodles
- Once your zucchini noodles are all spiralized pat them down well with a paper towel.
- Heat a large non-stick skillet with oil on medium-high heat.
- Drop zucchini noodles in and spread them evenly in the pan. With tongs, toss the zucchini noodles frequently until they are tender and bright in color, about 3-4 minutes.
- Remove zoodles and serve immediately to prevent them from overcooking.
Ingredients for Zucchini Noodles with Turkey Marinara
- Olive oil
- Yellow onion
- Ground turkey
- Salt & Pepper
- Dried oregano
- Marinara sauce
- Ricotta & Parmesan cheese
How To Make Zucchini Noodles with Turkey Marinara
- Wash and dry zucchini. Trim the ends off each side and spiralize to your thickness desired. Pat zoodles down with a paper towel and set aside.
- Heat a large skillet with olive oil and saute your onion for 5-6 minutes or until translucent. Add ground turkey and chop with GoodCook meat chopper. It’s a triple-blade design
- Add garlic, salt, pepper, and ground oregano to ground turkey. Add in a jar of your favorite marinara sauce and simmer together for 10 to 15 minutes.
- Heat a large non-stick skillet on medium-high heat and add in zoodles. Mix and stir frequently for 3-4 minutes or until noodles are tender and bright in color.
- Serve cooked zoodles with turkey marinara, ricotta and parmesan cheese, and fresh basil.
How to make zoodles not soggy
I’ll be honest, this was my biggest fear when I started making zucchini noodles! I was terrified that I’d end up with a soggy, zoodle mess. Truth is, in the beginning, I did. But I quickly learned a few tricks that made me love this healthy low carb pasta even more!
- Pat down those noodles well with a paper towel! This will help draw out moisture that naturally releases when spiralizing. The dryer the noodle is when going into the pan, the less soggy it will be.
- Cook the noodles at medium-high heat. This is a great technique for making zoodles not soggy. Keeping them at the shortest possible cooking time will keep them from sitting and drawing out more water.
- Save any seasoning to the end of the cooking time. Adding salt to the zoodles while cooking will draw out more water of the vegetable.
- Save the sauce for the top. I like to add the sauce right on top of the zoodles so they aren’t sitting in any kind of liquid.
- Eat them right away. Any sitting time of the zoodles will cause them to draw out more moisture. We never save enough for leftovers because they never hold up well!
Zucchini Noodles with Turkey Marinara
For turkey marinara:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 lb of ground turkey
- 3 garlic cloves, minced
- 1 teaspoon of kosher salt
- 1 teaspoon of dried oregano
- Freshly ground black pepper
- 1 Jar of your favorite marinara sauce
For zucchini noodles:
- 2 tablespoons olive oil
- 3-4 medium zucchinis, spiralized
- Ricotta cheese
- Parmesan cheese
- Fresh basil
Wash and dry zucchini. Trim the ends off each side and spiralize to your thickness desired. Pat zoodles down with a paper towel and set aside.
Heat a large skillet with olive oil and saute your onion for 5-6 minutes or until translucent. Add ground turkey and chop with GoodCook meat chopper until turkey is almost cooked through. Add garlic, salt, pepper, oregano. Stir well and cook for an additional 1-2 minutes. Add in one jar of your favorite marinara sauce. Turn the heat to low and cook for 10-15 minutes.
While sauce is simmering, prepare the zoodles. Heat a large non stick skillet on medium-high heat and add in zoodles. Mix and stir frequently for 3-4 minutes or until noodles are tender and bright in color.
Serve cooked zoodles with turkey marinara, ricotta and parmesan cheese, and fresh basil.